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Chicken Burrito Casserole

Chicken burrito casserole is a weeknight-ready burrito bake with layers of rice, shredded chicken, black beans, and Rotel, finished with a thick melted Mexican cheese blanket. Bake until golden and bubbling at the edges for a cheesy burrito casserole texture that slices clean.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

cooked chicken, shredded
  • 2 cup cooked chicken, shredded
cooked white rice
  • 2 cup cooked white rice
black beans, drained
  • 1 can (15 oz) black beans, drained
Rotel tomatoes, drained
  • 1 can (10 oz) Rotel tomatoes, drained
red enchilada sauce
  • 1 can (10 oz) red enchilada sauce
frozen corn, thawed
  • 1 cup frozen corn, thawed
cumin
  • 1 tsp cumin
chili powder
  • 1 tsp chili powder
garlic powder
  • 0.5 tsp garlic powder
Mexican cheese blend, shredded
  • 2 cup Mexican cheese blend, shredded
sour cream, for serving
  • 1 sour cream, for serving
cilantro, for serving
  • 1 cilantro, for serving
jalapeños, sliced, for serving
  • 1 jalapeños, sliced, for serving

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and assemble
  1. Preheat oven to 375°F and grease a 9x13 baking dish for easy release. Use a light coating so the casserole edges don’t stick.
  2. Combine cooked chicken, cooked white rice, black beans, Rotel tomatoes, red enchilada sauce, frozen corn, cumin, chili powder, and garlic powder in a large bowl and mix well. Stir until the seasonings are evenly distributed throughout.
  3. Transfer the mixture to the prepared baking dish and spread evenly. Press the top into a flat layer so it bakes uniformly.
  4. Top generously with shredded Mexican cheese blend. Cover the surface completely for a thick melted cheese layer.
Bake and serve
  1. Bake uncovered for 25–30 minutes at 375°F until cheese is melted and edges are bubbling. Look for a golden, active bubble around the casserole rim.
  2. Serve topped with sour cream, fresh cilantro, and sliced jalapeños. Add the toppings right before eating for the best contrast and brightness.

Notes

For clean slices, let the casserole rest 5–10 minutes after baking so the layers set. Store leftovers in the fridge for up to 4 days; reheat in the oven or microwave until steaming. Freezing is not recommended because the rice and cheese can soften after thawing. For a dairy-light swap, use a reduced-fat Mexican cheese blend to keep the cheesy top while lowering calories.