Chicken Burrito Casserole Bake (Printable version)
Tender chicken, rice, beans, and melted cheese baked in enchilada sauce for a satisfying Mexican-inspired dinner.
# Ingredient List:
→ Meats
01 - 2 cups cooked chicken, shredded (rotisserie or leftover chicken works well)
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Grains
05 - 2 cups cooked white or brown rice
→ Legumes
06 - 1 can (15 oz) black beans, rinsed and drained
07 - 1 can (15 oz) corn kernels, drained
→ Sauces & Dairy
08 - 1 can (10 oz) enchilada sauce (mild or medium)
09 - 1 cup sour cream
10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
→ Spices & Seasonings
12 - 1 tsp ground cumin
13 - 1 tsp chili powder
14 - ½ tsp smoked paprika
15 - ½ tsp salt
16 - ¼ tsp black pepper
→ For Serving (optional)
17 - Fresh cilantro, chopped
18 - Sliced jalapeños
19 - Diced tomatoes
20 - Extra sour cream
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with non-stick spray or butter.
02 - In a large skillet over medium heat, sauté the diced onion and bell pepper for 4–5 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
03 - In a large mixing bowl, combine the sautéed vegetables, shredded chicken, cooked rice, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and black pepper. Fold in half of the enchilada sauce and half of the sour cream until evenly incorporated.
04 - Spread half of the filling mixture into the prepared casserole dish in an even layer. Sprinkle with half of the cheddar and Monterey Jack cheeses. Layer the remaining filling on top, then drizzle with the remaining enchilada sauce and sour cream. Finish with the rest of the shredded cheeses.
05 - Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 15 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
06 - Remove from the oven and let the casserole rest for 10 minutes before slicing. Garnish individual portions with fresh cilantro, sliced jalapeños, diced tomatoes, or a dollop of sour cream as desired.
# Expert Suggestions:
01 -
- It feeds six people with almost no hands on effort, which makes it the ultimate weeknight rescue.
- You probably have most of these ingredients sitting in your pantry and fridge right now.
02 -
- Skipping the rest time means your casserole will spread into a soupy puddle on the plate, patience here really pays off.
- Taste your enchilada sauce before mixing it in, some brands are far saltier than others and you may want to hold back on added salt.
03 -
- Cook your rice a day ahead and spread it on a sheet pan to dry out slightly, it absorbs sauce beautifully without turning gummy.
- Shred your own cheese from a block rather than buying pre shredded, the anti caking agents on bagged cheese prevent it from melting smoothly.