Chicken Burrito Casserole is a cozy, all-in-one meal that brings together tender chicken, gooey cheese, and warm tortillas in a baked, bubbly dish. It’s like a burrito in casserole form, with layers of seasoned chicken, beans, salsa, and melty cheese that all come together perfectly in the oven.
I love making this casserole because it’s so easy to put together and it always feels like a little celebration at dinnertime. One of my favorite parts is how the cheese melts and gets a tiny bit crispy on top—makes every bite seriously satisfying. Plus, it’s a great way to use up leftover chicken or freshen up a simple weeknight dinner.
When I serve it, I usually add a dollop of sour cream and some fresh cilantro on top to brighten it up. It pairs wonderfully with a side of chips or a simple salad. This casserole is exactly the kind of meal that makes everyone happy and leaves enough for tasty leftovers the next day.
Key Ingredients & Substitutions
Chicken: Using cooked shredded chicken works best here—leftover rotisserie or grilled chicken saves time and adds great flavor. You can also use canned chicken in a pinch.
Tortillas: Flour tortillas give the casserole a soft, chewy texture. Corn tortillas are a gluten-free option but may break apart more easily during baking.
Beans and Corn: Black beans and corn add heartiness and sweetness. You can swap black beans for pinto or kidney beans if preferred.
Cheese: Cheddar melts well and gives great flavor. Mexican blend cheese is also excellent for a more authentic taste. For dairy-free options, use plant-based cheese.
Salsa and Diced Tomatoes with Chilies: These provide moisture and a mild spice. Mild salsa works well for less heat; add more if you like it spicy.
How Can You Layer This Casserole for Best Results?
Layering well helps every bite have a good mix of flavors and textures. Here’s my approach:
- Start with a base of tortilla pieces to soak up the mixture without getting soggy.
- Spread half of the chicken and bean mix evenly over the tortillas.
- Add another layer of tortillas, then finish with the rest of the chicken mixture.
- Top with sour cream and cheese—this locks in moisture and creates a golden cheesy crust.
- Cover baking with foil first to warm through, then bake uncovered at the end to brown the cheese nicely.
Letting the casserole rest for 5 minutes after baking helps it set, making it easier to cut and serve.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for layering and baking the casserole evenly.
- Mixing bowl – to combine all the ingredients smoothly without mess.
- Measuring cups and spoons – for easy and accurate measuring of spices and liquids.
- Spatula or wooden spoon – helps mix the layers gently without breaking the tortillas.
- Aluminum foil – to cover the casserole and keep moisture during baking.
Flavor Variations & Add-Ins
- Swap chicken for ground beef or turkey – it adds a different texture and is a great twist if you prefer red meat.
- Add black olives or chopped green chilies – for extra tang and mild heat.
- Mix in sautéed bell peppers and onions – they add crunch and sweet flavor.
- Use pepper jack cheese instead of cheddar – for a little extra spice and creaminess.
Chicken Burrito Casserole
Ingredients You’ll Need:
- 2 cups cooked, shredded chicken breast
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup cooked white or brown rice
- 1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
- 1 cup salsa (mild or medium)
- 1 packet taco seasoning mix
- 8 small flour tortillas, cut into quarters or strips
- 2 cups shredded cheddar cheese (or Mexican blend)
- 1/2 cup sour cream (plus extra for topping)
- Fresh cilantro, chopped (for garnish)
- 1 medium tomato, diced (for garnish)
How Much Time Will You Need?
This Chicken Burrito Casserole takes about 15 minutes to prep and around 35 minutes to bake. Don’t forget to allow 5 minutes for it to rest before serving—it helps the casserole set nicely!
Step-by-Step Instructions:
1. Prepare and Mix the Filling:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. In a big bowl, combine the shredded chicken, black beans, corn, cooked rice, diced tomatoes with green chilies, salsa, and taco seasoning. Stir in half the shredded cheese to mix it all nicely.
2. Layer the Casserole:
Place about half of your tortilla pieces evenly in the bottom of the baking dish. Spread half of the chicken mixture on top of the tortillas. Then add the rest of the tortilla pieces as another layer, followed by the remaining chicken mixture.
3. Add Toppings and Bake:
Dollop the sour cream evenly on top of the casserole—if you like, gently swirl it in for a pretty marbled look. Sprinkle the remaining cheese over everything. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the cheese is melted and bubbly.
4. Finish and Serve:
Take the casserole out of the oven and let it rest for 5 minutes to set. Serve warm, garnished with diced tomato, fresh cilantro, and extra sour cream if you like. This dish pairs wonderfully with salsa, guacamole, or a side of tortilla chips. Enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure your chicken is fully thawed before shredding and mixing it in. Thaw frozen chicken safely in the fridge overnight for best results.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole and refrigerate it covered for up to 24 hours before baking. You might need to add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.
Can I Substitute Corn or Black Beans if I Don’t Have Them?
Yes! You can swap corn with frozen or canned veggies like peas or bell peppers, and black beans with pinto or kidney beans. Just be sure to drain and rinse canned beans before using.
