Chicken Burrito Casserole (Printable)
Tender chicken, rice, beans, and melted cheese baked in enchilada sauce for a comforting Mexican-inspired dinner.
# Ingredient List:
→ Meats
01 - 2 cups cooked chicken, shredded (rotisserie or leftover chicken works well)
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Grains
05 - 2 cups cooked white or brown rice
→ Legumes
06 - 1 can (15 oz) black beans, rinsed and drained
07 - 1 can (15 oz) corn kernels, drained
→ Sauces & Dairy
08 - 1 can (10 oz) enchilada sauce, mild or medium
09 - 1 cup sour cream
10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
→ Spices & Seasonings
12 - 1 tsp ground cumin
13 - 1 tsp chili powder
14 - ½ tsp smoked paprika
15 - ½ tsp salt
16 - ¼ tsp black pepper
→ Optional Garnishes
17 - Fresh cilantro, chopped
18 - Sliced jalapeños
19 - Diced tomatoes
20 - Extra sour cream
# How to Make:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with non-stick spray or butter.
02 - In a large skillet over medium heat, sauté the diced onion and bell pepper for 4 to 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
03 - In a large mixing bowl, combine the sautéed vegetables, shredded chicken, cooked rice, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and pepper. Pour in half of the enchilada sauce and half of the sour cream, then mix thoroughly until evenly incorporated.
04 - Spread half of the filling mixture evenly across the bottom of the prepared casserole dish. Sprinkle with half of the cheddar and Monterey Jack cheeses. Layer the remaining filling on top, then drizzle with the remaining enchilada sauce and sour cream. Finish by covering the surface with the rest of the cheese.
05 - Cover the dish tightly with aluminum foil and bake for 20 minutes to allow the layers to heat through and the flavors to meld.
06 - Remove the foil and continue baking for 15 minutes, or until the cheese is bubbly and golden brown on top.
07 - Let the casserole rest for 10 minutes before slicing. Garnish individual portions with chopped cilantro, sliced jalapeños, diced tomatoes, or extra sour cream as desired.
# Helpful Tips:
01 -
- It captures every flavor you crave from a restaurant burrito but feeds six people with almost no hands on effort.
- The layered cheese situation on top becomes golden and irresistible, and you will catch people scraping the edges of the dish.
02 -
- Do not skip the ten minute rest because the casserole will fall apart into a messy heap if you try to serve it straight from the oven.
- Taste your enchilada sauce before using it, since some brands are surprisingly bland and a flat sauce means a flat casserole.
03 -
- Use two forks to shred rotisserie chicken while it is still warm because cold chicken fights back and takes twice as long.
- Shred your own cheese from a block instead of buying pre shredded, since the anti caking powder on bagged cheese prevents it from melting into a smooth, gooey layer.