A delicious and hearty Chicken Burrito Casserole that’s perfect for family meals.
Author:Alex Lee
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:Mexican
Diet:Gluten Free
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
Feel free to customize the spice level by choosing different salsas.
This casserole can be made ahead of time and stored in the fridge before baking.
Leftovers can be stored in an airtight container for up to 3 days.