This Easy Chicken Burrito Casserole wraps all the bold, zesty flavors of a loaded chicken burrito into one family-sized baking dish. Tender shredded chicken, black beans, corn, tomatoes, rice, and salsa get layered under a blanket of melty cheddar and crunchy tortilla chips for a cozy, crowd-pleasing dinner that’s perfect for busy weeknights.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheddar cheese
- 1 cup salsa (mild, medium, or hot)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- 2–3 cups tortilla chips, lightly crushed, for topping
- Fresh cilantro, chopped, for garnish (optional)
- Nonstick cooking spray or a little oil, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with nonstick spray or a little oil.
- In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes with green chilies, cooked rice, salsa, cumin, and chili powder.
- Stir until everything is evenly coated in the salsa and spices. Taste and season with salt and black pepper as needed.
- Spoon the chicken burrito mixture into the prepared baking dish and spread it out into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Top the cheese layer with a generous handful of lightly crushed tortilla chips, spreading them evenly for a crunchy topping.
- Bake in the preheated oven for 25–30 minutes, or until the casserole is heated through and the cheese is fully melted and bubbly.
- Remove from the oven and let the casserole cool for 5–10 minutes to set slightly and make serving easier.
- Garnish with fresh cilantro, if desired, then scoop into bowls or onto plates and serve warm.
Variation
- Swap the chicken for cooked ground beef or turkey seasoned with taco seasoning for a classic beef burrito casserole twist.
- Make it extra cheesy by stirring an additional 1/2–1 cup of shredded cheese directly into the filling before baking.
- Turn it into a freezer-friendly meal by assembling the casserole without the tortilla chips, freezing, then adding fresh chips and cheese on top just before baking.
Cooking Notes
- If using freshly cooked rice, let it cool slightly before mixing so it doesn’t over-soften the other ingredients.
- Check the casserole around the 20-minute mark; if the chips are browning too quickly, loosely cover the dish with foil for the remaining bake time.
- The mixture should be moist but not soupy going into the pan if it seems too wet, add a small handful of extra rice or a few more crushed chips to balance.
Serving Suggestions
- Serve with simple toppings like sour cream, sliced green onions, diced avocado, or a squeeze of fresh lime over each portion.
- Pair with a crisp side salad think lettuce, tomatoes, cucumber, and a light lime vinaigrette to balance the richness of the casserole.
- Scoop leftovers into warm tortillas or over a bed of shredded lettuce to make quick burrito bowls or burrito wraps the next day.
Tips
- Crush the tortilla chips just before topping so they stay crunchy and don’t turn to crumbs too fine to add texture.
- Taste the filling before baking and adjust the cumin, chili powder, and salt so the flavors are bold and burrito-like right from the start.
- Let the casserole rest for a few minutes after baking; this helps the layers set and makes it easier to cut clean portions.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 20 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I make this Chicken Burrito Casserole ahead of time?
Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Add the crushed tortilla chips just before baking so they stay crisp. - Can I freeze this casserole?
Yes. Assemble without the tortilla chip topping, wrap well, and freeze for up to 2–3 months. Thaw overnight in the refrigerator, add cheese and chips, then bake until hot and bubbly. - How can I make this casserole spicier?
Use medium or hot salsa, add extra chili powder or a pinch of cayenne, or stir in chopped jalapeños to the filling. - Can I make this recipe gluten-free?
Yes. Use certified gluten-free tortilla chips and be sure your salsa and spices are gluten-free, and the casserole will be gluten-friendly.
Conclusion
This Easy Chicken Burrito Casserole turns everyday pantry staples into a hearty, all-in-one Tex-Mex bake that the whole family can dig into. With tender chicken, rice, beans, and melty cheese under a crunchy tortilla chip topping, it’s a simple, satisfying weeknight dinner that also reheats beautifully for leftovers or meal prep.
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Easy Chicken Burrito Casserole
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Family-Friendly
Description
This Easy Chicken Burrito Casserole wraps all the bold, zesty flavors of a loaded chicken burrito into one family-sized baking dish. Tender shredded chicken, black beans, corn, tomatoes, rice, and salsa get layered under a blanket of melty cheddar and crunchy tortilla chips for a cozy, crowd-pleasing dinner that’s perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 cup cooked rice (white or brown)
- 1 cup shredded cheddar cheese
- 1 cup salsa (mild, medium, or hot)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper, to taste
- 2–3 cups tortilla chips, lightly crushed, for topping
- Fresh cilantro, chopped, for garnish (optional)
- Nonstick cooking spray or a little oil, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with nonstick spray or a little oil.
- In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes with green chilies, cooked rice, salsa, cumin, and chili powder.
- Stir until everything is evenly coated in the salsa and spices. Taste and season with salt and black pepper as needed.
- Spoon the chicken burrito mixture into the prepared baking dish and spread it out into an even layer.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- Top the cheese layer with a generous handful of lightly crushed tortilla chips, spreading them evenly for a crunchy topping.
- Bake in the preheated oven for 25–30 minutes, or until the casserole is heated through and the cheese is fully melted and bubbly.
- Remove from the oven and let the casserole cool for 5–10 minutes to set slightly and make serving easier.
- Garnish with fresh cilantro, if desired, then scoop into bowls or onto plates and serve warm.
Notes
- Use rotisserie chicken or leftover baked chicken to cut down on prep time and add extra flavor.
- You can use any cooked rice you like white, brown, or even a seasoned Mexican-style rice will work well here.
- If your salsa is very chunky or very watery, you may want to adjust the amount slightly so the casserole isn’t too dry or too soupy.
- For a milder casserole, choose mild salsa and regular diced tomatoes without extra heat; for more kick, use medium or hot salsa.
- The tortilla chip topping will soften as it sits, so for the crispiest texture, add extra crushed chips right before serving leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole
- Method: Baked
- Cuisine: Mexican-Inspired, Tex-Mex
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 55 mg
Keywords: easy chicken burrito casserole, chicken and rice casserole, Tex-Mex casserole, weeknight dinner, cheesy chicken bake