Chicken Burrito Casserole is a hearty and comforting dish that brings together tender chicken, gooey melted cheese, and flavorful beans and spices all baked into one delicious casserole. It’s like your favorite burrito, but made easy and perfect for feeding a crowd or meal prepping for the week.
I love making this casserole because it’s super simple to throw together, and it’s always a hit with everyone at the table. The layers of chicken, tortillas, cheese, and salsa create a cozy, cheesy bake that’s got just the right amount of spice and warmth. I usually add a little extra cheese on top so it gets wonderfully golden and bubbly in the oven.
One of my favorite ways to serve this dish is with a dollop of sour cream, some fresh avocado slices, and a sprinkle of chopped cilantro or green onions. It’s the perfect mix of creamy, fresh, and cheesy in every bite. Plus, it’s great for a casual family dinner or a fun potluck where comfort food is king.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken adds protein and texture. I like using rotisserie chicken for convenience. You can also poach chicken breasts or use leftover chicken to save time.
Diced Tomatoes with Green Chilies: This ingredient adds moisture and a bit of spicy tang. If you can’t find this, diced tomatoes plus a dash of chili powder or canned green chilies work well.
Black Beans & Corn: They add heartiness and sweetness. Use canned or frozen versions for ease. If you don’t have black beans, pinto or kidney beans are good substitutes.
Tortillas: Flour tortillas are best here as they soften and soak up flavors. Corn tortillas can be used, but they’re more fragile, so handle with care or use slightly thicker ones.
Cheese: A Mexican blend is classic—cheddar and Monterey Jack melt beautifully. If unavailable, mozzarella and mild cheddar work fine. Feel free to add extra cheese on top for a golden finish.
Salsa & Spices: Salsa adds flavor and moisture while cumin, chili powder, and smoked paprika build the classic southwestern taste. Adjust spice levels based on your heat preference.
How Do I Layer and Bake This Casserole for Best Results?
Getting the right texture means layering and baking carefully:
- Mix the chicken, beans, salsa, spices, and torn tortillas well so tortillas absorb flavors evenly.
- Layer half the mixture into the dish, add cheese and olives on top for richness and visual appeal.
- Repeat with the remaining mixture and topping to create melty, cheesy layers throughout.
- Cover with foil to keep moisture in while baking the first 25 minutes, preventing dryness.
- Remove foil near the end to let cheese brown nicely—this gives a great bubbly and slightly crispy top.
Let it cool a few minutes so it firms up and is easier to serve. Garnishing with fresh cilantro adds freshness and color. Serve with sour cream or guacamole for creaminess.
Equipment You’ll Need
- 9×13-inch casserole dish – perfect size for layering and baking the casserole evenly.
- Large mixing bowl – to combine all the ingredients before baking without making a mess.
- Sharp knife – for chopping onions, garlic, and cutting tortillas into bite-sized pieces.
- Measuring spoons – to get the right amount of spices for balanced flavor.
- Aluminum foil – to cover the casserole while baking and keep it moist.
- Spatula or large spoon – great for mixing and serving the casserole neatly.
Flavor Variations & Add-Ins
- Swap chicken for ground beef or turkey to change the protein with a familiar flavor.
- Add diced bell peppers or jalapeños for a fresh crunch and extra heat.
- Mix in black beans with kidney or pinto beans for a different bean texture and taste.
- Top with crumbled queso fresco or add a dollop of sour cream after baking for creaminess.
Chicken Burrito Casserole
Ingredients You’ll Need:
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel), drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup salsa (medium or mild)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika (optional)
- Salt and pepper to taste
- 6 small flour tortillas or 4 large, cut into pieces or torn
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- ½ cup sliced black olives
- Fresh cilantro, chopped (for garnish)
- Cooking oil or spray
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 35-40 minutes to bake. Allow an extra few minutes to cool before serving. All in all, plan for about 50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with cooking spray or a little oil to prevent sticking.
2. Mix the Filling:
In a large bowl, combine the shredded chicken, drained diced tomatoes with chilies, black beans, thawed corn, chopped onion, minced garlic, salsa, cumin, chili powder, smoked paprika, salt, and pepper. Mix everything together well.
3. Add Tortillas:
Tear or cut the tortillas into small bite-sized pieces. Gently fold these pieces into the chicken mixture until they are just combined. This helps soak up the flavors during baking.
4. Layer the Casserole:
Spread half of the chicken and tortilla mixture evenly into the prepared casserole dish. Sprinkle half of the shredded cheese and half of the sliced black olives on top. Then add the remaining chicken mixture evenly over this layer. Finish by sprinkling the remaining cheese and olives on top.
5. Bake Covered:
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. This keeps the casserole moist while the tortillas soften.
6. Bake Uncovered:
Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly browned.
7. Let It Rest and Serve:
Allow the casserole to cool for a few minutes before serving. Garnish with chopped fresh cilantro for a burst of freshness. Serve warm with your favorite toppings like sour cream, guacamole, or salsa.
Can I Use Frozen Chicken for This Casserole?
Yes, you can use frozen chicken, but make sure it’s fully thawed before shredding and adding to the casserole. Thaw in the refrigerator overnight or use the defrost setting on your microwave for quicker results.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
What Can I Substitute for Flour Tortillas?
If you prefer, you can use corn tortillas, but handle them gently as they’re more fragile. Alternatively, you can layer tortilla chips for added crunch, though the texture will be different.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of water or salsa if it seems dry.
