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Simple Chicken Burrito Casserole Recipe for an Easy Dinner - Weeknight-Friendly and Satisfying

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 2 cups cooked, shredded chicken (rotisserie or leftover grilled/baked chicken)
  • 1 cup cooked rice (white or brown; leftover rice works great)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (frozen, canned, or fresh)
  • 1 cup salsa (mild, medium, or hot)
  • 1 can (10 oz) enchilada sauce (red or green)
  • 1 packet (about 1 oz) taco seasoning or 2 tablespoons homemade seasoning
  • 2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
  • 6–8 small flour tortillas (soft taco size)
  • 1 small onion, diced (optional)
  • 1 bell pepper, diced (optional)
  • 2 tablespoons olive oil or neutral oil (if sautéing veggies)
  • Salt and pepper, to taste
  • Optional toppings: sour cream or Greek yogurt, chopped cilantro, green onions, diced avocado, lime wedges, pickled jalapeños

Instructions

  • Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  • Sauté veggies (optional): If using onion and bell pepper, warm oil in a skillet over medium heat. Cook for 5–6 minutes until soft and slightly golden. Season with a pinch of salt and pepper.
  • Mix the filling: In a large bowl, combine shredded chicken, cooked rice, black beans, corn, half the cheese (about 1 cup), sautéed veggies (if using), taco seasoning, and 1/2 cup of the salsa. Stir until evenly coated and well mixed.
  • Layer the base: Spread 1/2 cup enchilada sauce in the bottom of the baking dish to prevent sticking. Add a layer of tortillas, tearing as needed to cover the bottom.
  • Add the filling: Spoon half the chicken mixture over the tortillas and spread it out. Drizzle with a few tablespoons of enchilada sauce and salsa.
  • Repeat layers: Add another layer of tortillas, then the remaining chicken mixture. Top with the remaining enchilada sauce and salsa.
  • Finish with cheese: Sprinkle the remaining 1 cup of cheese evenly over the top.
  • Bake: Cover loosely with foil and bake for 15 minutes. Remove foil and bake another 10–12 minutes, until the cheese is melted and bubbly and the casserole is heated through.
  • Rest and garnish: Let it rest for 5–10 minutes so it sets and slices cleanly. Top with chopped cilantro, green onions, and your favorite fixings. Serve with lime wedges for a fresh pop.