Name: Chicken Burrito Casserole: An Incredible Ultimate Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 3 cups cooked shredded chicken (rotisserie or homemade); 1 cup cooked rice; 1 can (15 oz) black beans, drained and rinsed; 1 can (10 oz) diced tomatoes with green chilies (Rotel style); 1 cup frozen or canned corn; 1 packet taco seasoning; 1 cup salsa (mild or spicy, your choice); 1/2 cup sour cream; 2 cups shredded cheddar or Mexican blend cheese; 8 small flour tortillas, torn or cut into pieces; Optional toppings: sliced jalapeños, green onions, cilantro, avocado

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Why You’ll Love This Recipe

I love how this casserole transforms the mess and time of individual burrito rolling into one convenient dish. It’s hearty, flavorful, and versatile, with layers that meld together beautifully in the oven. Whether I’m feeding a big family or just looking for leftovers that taste even better the next day, this one always delivers. Plus, it’s endlessly customizable depending on what I’ve got in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded cooked chicken (rotisserie chicken works great)
Cooked rice
Black beans, drained and rinsed
Corn kernels (fresh, frozen, or canned)
Diced tomatoes with green chilies
Taco seasoning
Flour tortillas
Shredded cheddar or Mexican blend cheese
Sour cream
Cream of chicken soup or cream cheese (for extra creaminess)
Optional toppings: jalapeños, green onions, cilantro

Directions

I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, I mix the shredded chicken, cooked rice, beans, corn, diced tomatoes, taco seasoning, and a bit of sour cream or cream cheese.
I line the baking dish with torn tortillas to create the bottom layer.
I spoon half of the chicken mixture over the tortillas, sprinkle with cheese, and repeat the layers one more time.
I finish with a generous layer of cheese on top.
I cover the dish with foil and bake it for about 25 minutes, then uncover and bake for another 10 minutes until the cheese is bubbly and golden.
I let it rest for 5–10 minutes before slicing and serving.

Servings and timing

This recipe makes about 6 to 8 servings.
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

Sometimes I swap the black beans for pinto beans or add a layer of sautéed bell peppers and onions for extra flavor. I’ve even made a spicy version with chipotle sauce mixed into the filling. For a lower-carb option, I use low-carb tortillas or skip the rice altogether and add more veggies. This recipe is very forgiving, and I love playing around with different ingredients to keep things interesting.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop a slice in the microwave or warm it in the oven at 300°F until heated through. It also freezes beautifully—after baking, I let it cool, then freeze portions. When ready to eat, I thaw it overnight in the fridge and reheat in the oven.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it earlier in the day and keep it in the fridge. When it’s time to eat, I just bake it as directed, adding a few extra minutes if it’s coming straight from the fridge.

What kind of chicken works best?

I usually use rotisserie chicken for convenience, but any cooked and shredded chicken works great—even leftovers.

Can I use corn tortillas instead of flour?

Definitely. I like the flavor of corn tortillas, and they hold up well in the oven. I just layer them like I would flour ones.

Is this dish spicy?

Not necessarily. I use mild diced tomatoes and taco seasoning, but it’s easy to turn up the heat by adding jalapeños or spicy salsa.

Can I serve this casserole with toppings?

Absolutely. I like adding sliced avocado, extra sour cream, chopped cilantro, or hot sauce on top just before serving.

Conclusion

This Chicken Burrito Casserole is a go-to comfort meal I can always count on. It’s rich, cheesy, and full of flavor, with simple ingredients and minimal prep. Whether I’m making dinner for the family or prepping meals for the week, this casserole always hits the mark—and tastes just as great the next day.