Chicken Burrito Casserole is a comforting and easy-to-make dish packed with tender chicken, melted cheese, beans, and savory spices all layered with tortillas. It’s like a big, warm hug in casserole form that brings all the fun flavors of a burrito together without any of the wrapping.
I love making this casserole when I want something filling but simple enough to put together after a busy day. It’s one of those recipes where you can sneak in extra veggies or use whatever beans and cheese you have on hand, making it super flexible. Plus, it always smells amazing while it’s baking!
My favorite way to serve this casserole is with a side of fresh salsa and a dollop of sour cream or guacamole on top. It turns any weeknight dinner into a little celebration. It’s great for feeding a crowd, too, because everyone can grab a big scoop and enjoy the layers of flavor in each bite.
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken is a great shortcut here, saving you time and effort. If you want, use cooked chicken breasts or thighs, shredded by hand or with forks.
Enchilada Sauce: This adds moisture and bold flavor. If you can’t find red enchilada sauce, salsa roja or a mix of tomato sauce with chili powder and cumin works well.
Beans & Corn: Black beans and corn add texture and a little sweetness. You can swap black beans for pinto or kidney beans, and fresh corn or canned drained corn works too.
Cheese: Cheddar and Monterey Jack melt beautifully. Feel free to swap for mozzarella or a Mexican cheese blend if it’s easier. For dairy-free, try a plant-based cheese.
Tortillas: Flour tortillas work best here for soft, layered bites. You can use corn tortillas if preferred, but they can be a bit more fragile.
How Do You Layer the Casserole for Best Texture?
Layering is key to making sure each bite has the right mix of ingredients and keeps the casserole moist. Here’s how to do it:
- Start with sauce: Spread some enchilada sauce on the bottom to stop the tortillas from drying out.
- Tortilla pieces: Cover the sauce with cut tortilla pieces in a single layer for a good base.
- Chicken mixture: Spread a third of the chicken and bean mix evenly over the tortillas.
- Cheese layer: Sprinkle cheese over the chicken mix to help bind everything together and add creamy goodness.
- Repeat: Repeat these layers two more times, finishing with a thick cheese layer on top for a bubbly, golden crust.
Covering the casserole while baking locks in moisture. Uncover near the end for that perfect cheese melt and slight browning.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size to layer the casserole and bake evenly.
- Large mixing bowl – great for tossing all the ingredients together easily.
- Skillet or frying pan – for sautéing onions and peppers to add extra flavor.
- Spatula or spoon – to mix and spread the layers without making a mess.
- Aluminum foil – to cover the casserole while baking and keep it moist.
- Cheese grater – if you’re shredding your own cheese, it makes the job quick and easy.
Flavor Variations & Add-Ins
- Swap chicken for ground beef or turkey for a different protein twist that still pairs well with the spices.
- Add diced jalapeños or a pinch of cayenne for extra heat when you want a spicier casserole.
- Mix in black olives or chopped green chilies for more layers of flavor and texture.
- Stir in cooked rice or quinoa to make the casserole even heartier and stretch servings.
How to Make Chicken Burrito Casserole?
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 cup diced green bell pepper
- 1 cup diced onion
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
- 6-8 small flour tortillas, cut into quarters
- 2 cups shredded cheddar cheese (or Mexican blend cheese)
- 1 cup shredded Monterey Jack cheese (optional for extra cheesiness)
Toppings and Garnish:
- Sour cream, for topping
- 1 medium tomato, diced, for garnish
- Fresh cilantro, chopped, for garnish
- Cooking spray or a little oil for sautéing
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and around 30 minutes to bake. Allow an additional 5-10 minutes for the casserole to rest before serving, so plan for about 50 minutes total.
Step-by-Step Instructions:
1. Prepare and Sauté Vegetables:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. In a large skillet, heat a small amount of oil over medium heat. Add the diced onion and green bell pepper and sauté until they are soft and fragrant, about 5 minutes.
2. Mix Filling Ingredients:
In a large mixing bowl, combine the shredded cooked chicken, sautéed onion and bell pepper, black beans, thawed corn, chili powder, cumin, salt, and pepper. Stir everything together well. Pour in half of the enchilada sauce, stirring to coat all ingredients evenly.
3. Assemble the Casserole:
Spread a thin layer of the remaining enchilada sauce on the bottom of the greased baking dish. Cover with a layer of the tortilla pieces to cover the sauce. Spread about one-third of the chicken mixture evenly over the tortillas, then sprinkle with a mix of shredded cheddar and Monterey Jack cheese. Repeat these layers two more times, ending with a generous layer of cheese on top.
4. Bake and Serve:
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden. Let the casserole rest for 5-10 minutes before serving. Serve each piece topped with sour cream and garnished with diced tomato and fresh cilantro for a fresh, vibrant finish.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken beforehand, either overnight in the fridge or quickly in cold water. Once thawed, shred the chicken before adding it to the casserole mixture.
How Long Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Casserole Ahead of Time?
Absolutely! Assemble the casserole in the baking dish, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.
Can I Substitute Corn Tortillas for Flour Tortillas?
You can! Keep in mind corn tortillas are a bit less pliable and may break more easily, so layer carefully. To prevent dryness, consider lightly warming or softening them before assembling the casserole.
