Hey, friends! Let me tell you about my go-to Easy Chicken Burrito Casserole Recipe. It’s like a burrito exploded into a cozy, cheesy dish. Perfect for a weeknight hangout or when I’m craving something hearty.

Why I Love This Casserole

This dish is my weeknight savior. It’s quick, uses simple ingredients, and packs all the Mexican flavors we love. You can prep it fast and let the oven do the heavy lifting. Plus, it’s a crowd-pleaser that leaves everyone asking for seconds.

I first made this for a game night with you all. Remember how we devoured it with tortilla chips? It’s versatile—serve it as a bowl, wrap it in tortillas, or scoop it with chips. The leftovers are just as good, if there are any!

The beauty is its flexibility. You can tweak it with what’s in your pantry. It’s forgiving, flavorful, and perfect for busy nights. Let’s dive into how I make this magic happen.

Ingredients You’ll Need

Here’s what I grab to make this casserole. Each ingredient plays a role in that bold, comforting flavor. I’ve included prep notes to make it easy.

• Shredded Chicken (3 cups)
  I use leftover rotisserie chicken or boil chicken breasts for 15 minutes, then shred with two forks. It’s juicy and soaks up the spices. Save time with pre-cooked chicken from the store.
• Long-Grain White Rice (1 cup, uncooked)
  I rinse the rice to remove excess starch for a fluffier texture. No need to pre-cook; it bakes perfectly in the dish. Basmati or jasmine works great.
• Black Beans (15 oz can)
  Drain and rinse to cut sodium. These add protein and a creamy texture. Swap with pinto beans if you prefer.
• Corn Kernels (1 cup, canned or frozen)
  Drain canned corn or thaw frozen corn for a sweet crunch. Fresh corn works too, but avoid frozen if you want less moisture. I love the pop of flavor it adds.
• Red Bell Pepper (1 medium)
  Dice finely for color and subtle sweetness. Sauté it lightly to soften before mixing. It blends beautifully with the spices.
• Onion (1 medium)
  Finely chop for even flavor distribution. I sauté it with the pepper for a milder taste. Yellow or white onions work best.
• Green Chilies (4 oz can)
  Don’t drain these; the juice adds a tangy kick. Mild chilies keep it family-friendly. Use diced jalapeños for more heat.
• Tomato Paste (2 tbsp)
  This gives a rich, tomatoey depth. Stir it into the broth mixture for even blending. A small amount goes a long way.
• Chicken Broth (2 cups)
  Low-sodium broth keeps the dish from getting too salty. It cooks the rice and ties the flavors together. Whisk it with the tomato paste and oil.
• Olive Oil (2 tbsp)
  Use for sautéing veggies and mixing into the broth. It adds a subtle richness. Extra virgin olive oil is my go-to.
• Fajita Seasoning (2 tbsp)
  I make my own with chili powder, cumin, paprika, and garlic powder. Store-bought works too. It’s the flavor backbone of the dish.
• Cheddar Cheese (2 cups, shredded)
  Shred fresh for the best melt. Sharp cheddar adds bold flavor. Mix in some Monterey Jack for extra creaminess.
• Flour Tortillas (4 large)
  Cut into strips or halves for layering. They soak up the sauce and add structure. Corn tortillas work but may need enchilada sauce to soften.
• Optional Toppings: Sour Cream, Cilantro, Avocado
  Chop cilantro fresh, dice avocado, and dollop sour cream for serving. These add freshness and creaminess. Customize with salsa or guacamole.

Kitchen Tools You’ll Need

I keep it simple with my tools. A 9×13 baking dish is perfect for this casserole. You’ll also need a mixing bowl, whisk, and a skillet for sautéing. A sharp knife and cutting board make prep a breeze.

Don’t forget foil to cover the dish while baking. It keeps the casserole moist. A cheese grater is handy if you’re shredding your own cheese. That’s it—minimal cleanup, maximum flavor!

Step-by-Step Cooking Instructions

Let me walk you through how I make this casserole. It’s straightforward, and the oven does most of the work. Follow these steps, and you’ll have a killer dish.

Step 1: Preheat and Prep

I preheat my oven to 400°F. It ensures even cooking. Grease the 9×13 baking dish lightly with olive oil.

Step 2: Sauté the Veggies

I heat 1 tablespoon of olive oil in a skillet over medium heat. Add diced onion and red bell pepper. Sauté for 5 minutes until soft. This brings out their sweetness.

Step 3: Mix the Dry Ingredients

In the baking dish, I combine uncooked rice, fajita seasoning, and sautéed veggies. Stir well to coat the rice evenly Liebe die Gewürze. The aroma already gets me excited.

Step 4: Prepare the Wet Ingredients

In a bowl, I whisk together chicken broth, tomato paste, green chilies, and the remaining olive oil. This mixture hydrates the rice and adds flavor. Pour it over the rice mixture and stir.

Step 5: Add Chicken and More

I scatter shredded chicken, black beans, and corn over the rice. Stir gently to combine everything. The dish is starting to look hearty now!

Step 6: Layer with Tortillas

I cut flour tortillas into strips and layer them over the mixture. They soak up the flavors and add a burrito-like texture. Press them down slightly.

Step 7: Bake Covered

Cover the dish with foil and bake for 50-60 minutes. The rice absorbs the broth, and everything melds together. Check at 50 minutes; if it’s soupy, give it 10 more minutes.

Step 8: Add Cheese and Finish

I remove the foil, sprinkle cheddar cheese on top, and bake for 5-10 more minutes. The cheese gets melty and golden. Let it cool for 5 minutes before serving.

Step 9: Serve with Flair

I scoop portions into bowls or wrap them in warm tortillas. Top with sour cream, cilantro, and avocado. It’s like a burrito party in every bite!

Tips for the Best Chicken Burrito Casserole

Over the years, I’ve learned a few tricks to make this dish shine. First, don’t skip rinsing the rice. It prevents a gummy texture. Use fresh cheese for the best melt.

If the casserole looks watery after 50 minutes, stir it and bake longer. Ovens vary, so check the rice for doneness. For extra flavor, I sometimes add a pinch of smoked paprika.

Want to make it spicier? Toss in diced jalapeños or a dash of cayenne. For a milder version, skip the green chilies. Customize it to your crew’s taste.

Customizing Your Casserole

This Easy Chicken Burrito Casserole Recipe is super versatile. Swap chicken for ground turkey or beef if you’re feeling adventurous. Vegetarians can use extra beans or tofu.

I’ve tried adding zucchini or mushrooms for more veggies. They blend right in. You can also use brown rice, but increase the baking time by 10-15 minutes.

For a creamy twist, mix in some cream cheese with the chicken. Or, top with salsa verde for a tangy kick. Make it your own!

Serving Suggestions

I love serving this casserole in different ways. As a burrito bowl, it’s perfect with toppings like guacamole and pico de gallo. Scoop it with tortilla chips for a fun twist.

Pair it with a side of Mexican street corn or a simple green salad. For drinks, I go with iced tea or a light cerveza. It’s a full-on fiesta vibe!

Leftovers? Wrap them in tortillas for quick burritos. They reheat well in the microwave or oven. Store in an airtight container for up to 3 days.

Nutritional Breakdown

This casserole is hearty but balanced. A serving (about 1/8 of the dish) has roughly 400 calories, 20g protein, 15g fat, and 45g carbs. It’s high in protein from chicken and beans.

The fiber from beans and veggies keeps you full. Sodium can creep up, so I use low-sodium broth and beans. Check the table below for details.

Nutrient	Per Serving (1/8)
Calories	400 kcal
Protein	20g
Fat	15g
Carbohydrates	45g
Fiber	5g
Sodium	700mg

Note: Values are estimates and vary based on ingredients.

Make-Ahead and Storage Tips

I often prep this casserole in the morning. Assemble it, cover, and refrigerate until dinner. Just pop it in the oven when you’re ready.

For freezing, assemble without baking. Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before baking.

Reheat leftovers in a 350°F oven for 20 minutes. Or microwave individual portions for 1-2 minutes. It stays delicious either way.

Why This Recipe Works

This Easy Chicken Burrito Casserole Recipe is a winner because it’s low-effort, high-reward. The one-dish method means less cleanup. It’s packed with protein and veggies for a balanced meal.

The flavors—spicy, cheesy, and tangy—hit all the right spots. It’s forgiving, so you can use what’s on hand. Plus, it feeds a crowd or makes great leftovers.

I’ve made this for potlucks, and it’s always a hit. You can double it for big groups. It’s comfort food with a Mexican twist we all crave.

FAQ

Can I use instant rice instead of long-grain rice?
Yes, but reduce the broth to 1.5 cups and bake for 30 minutes. Instant rice cooks faster. Check for doneness to avoid mushiness.

How do I make this casserole dairy-free?
Skip the cheese or use a dairy-free alternative like cashew cheese. The dish is still flavorful. Ensure your broth is dairy-free too.

Can I make this vegetarian?
Absolutely! Replace chicken with extra beans or tofu. Use vegetable broth instead of chicken broth. Add veggies like zucchini for bulk.

How do I prevent a soggy casserole?
Drain beans and corn well. Don’t skip sautéing the veggies to reduce moisture. If it’s still soupy, bake uncovered for 10 extra minutes.

Can I use corn tortillas instead of flour?
Yes, but dip them in enchilada sauce first. Corn tortillas are less absorbent. They add a nice texture but may need extra sauce.