Chicken Burrito Casserole is a delicious and easy-to-make dish that combines tender chicken, melty cheese, beans, and a mix of warm spices all layered inside soft tortillas. It’s like having your favorite burrito in a comforting, cheesy casserole form that everyone can share.
I love making this casserole when I want something satisfying but don’t want to spend too much time cooking. It’s one of those meals that feels special but is really simple—just throw everything together and pop it in the oven. Plus, it’s super flexible, so I often add in extra veggies or switch up the beans depending on what I have.
My favorite way to serve it is with a dollop of sour cream and some fresh salsa on the side. It’s great for a family dinner or bringing to a potluck because it’s easy to portion and always disappears fast. If you like hearty, cheesy dinners with a little kick, this casserole is a winner every time!
Key Ingredients & Substitutions
Chicken: Using cooked, shredded chicken breast keeps this casserole tender and protein-packed. Rotisserie chicken works great for saving time. You can also use cooked shredded turkey or even firm tofu for a vegetarian twist.
Black Beans: They add texture and fiber, soaking up flavors nicely. You can swap black beans with pinto beans or kidney beans if preferred, or skip them for a bean-free option.
Salsa & Diced Tomatoes with Chilies: These bring moisture and mild spice. If you like it hotter, use a spicier salsa or add chopped jalapeños. For less heat, go with mild salsa or plain diced tomatoes.
Flour Tortillas: They add soft layers to the casserole. Corn tortillas also work well if you want gluten-free—just warm them slightly so they don’t break when layering.
Cheese: A Mexican cheese blend is ideal for melty flavor. Cheddar and Monterey Jack are easy to find and tasty. For a different touch, try pepper jack for some heat or a dairy-free cheese substitute.
How Do I Make Sure the Casserole Isn’t Soggy?
Watery casseroles can be disappointing, but a few tricks help keep it perfect:
- Drain beans well: Rinse and drain canned beans thoroughly to reduce extra liquid.
- Use thick salsa: Avoid watery salsa. If it seems thin, drain or reduce slightly on the stovetop.
- Don’t over-soak tortillas: Toss tortilla pieces just enough to coat them, so they absorb flavor but stay sturdy.
- Bake uncovered: This lets moisture evaporate, giving you a nice texture and bubbly cheese on top.
- Let it rest: After baking, let the casserole sit 5-10 minutes. This helps it set and makes it easier to serve clean slices.
Following these steps helps you enjoy a warm, flavorful casserole without it becoming mushy.
Equipment You’ll Need
- 9-inch round or 8×8-inch baking dish – I like this size because it’s perfect for layering and fits on most oven racks.
- Large mixing bowl – makes it easy to combine all the filling ingredients together.
- Measuring cups and spoons – helps keep everything accurate so the flavors balance well.
- Cooking spoon or spatula – I use a sturdy one to mix everything evenly without spilling.
- Oven – to bake the casserole until melted and bubbly, a standard oven works just fine.
- Cutting board and knife – useful for chopping toppings like tomatoes and cilantro.
Flavor Variations & Add-Ins
- Swap chicken for cooked ground beef or turkey for a richer, meaty flavor.
- Add chopped olives or pickled jalapeños to bring a tangy or extra spicy kick.
- Mix in sautéed bell peppers or corn for extra crunch and sweetness.
- Use a different cheese, like Pepper Jack or Queso fresco, to match your taste or dietary needs.
Chicken Burrito Casserole
Ingredients You’ll Need:
- 2 cups cooked, shredded chicken breast
- 1 cup cooked rice (white or brown)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
- 1 cup salsa (mild or medium, your choice)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, queso quesadilla)
- 4–6 small flour tortillas, cut into strips or torn into pieces
- 1 avocado, diced (for topping)
- 1 medium tomato, diced (for topping)
- ¼ cup fresh cilantro, chopped (for topping)
- ½ cup sour cream (for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20–25 minutes to bake. Plus, a few minutes to cool and add toppings, so plan for roughly 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Baking Dish and Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch round or 8×8-inch baking dish to prevent sticking.
2. Mix the Filling
In a large bowl, combine the shredded chicken, cooked rice, black beans, diced tomatoes with green chilies, salsa, cumin, chili powder, garlic powder, salt, and pepper. Stir everything together until well mixed.
3. Add Tortilla Pieces
Fold the torn or cut tortillas into the mixture so they soak up the flavors evenly.
4. Assemble the Casserole
Spread the mixture evenly in your prepared baking dish. Then sprinkle the shredded cheese on top for a melty, cheesy finish.
5. Bake the Casserole
Place the dish in the oven uncovered and bake for 20 to 25 minutes. The cheese should be melted, bubbly, and just starting to turn golden.
6. Add Toppings and Serve
Let the casserole cool for a few minutes after baking. Then add diced avocado, diced tomato, chopped cilantro, and a dollop of sour cream on top. Serve warm and enjoy your tasty chicken burrito casserole!
Can I Use Frozen Chicken in This Recipe?
Yes! Just be sure to thaw the chicken completely before shredding. You can thaw it overnight in the fridge or use the defrost setting on your microwave for quicker results.
Can I Substitute Corn Tortillas for Flour Tortillas?
Absolutely! Corn tortillas work well too. To prevent them from breaking, warm them slightly before tearing or cutting into pieces, which helps them soften and layer better in the casserole.
How Do I Store Leftovers?
Keep leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Adding a little extra salsa or sour cream can help keep it moist when reheating.
Can I Make This Casserole Ahead of Time?
Yes, you can assemble the casserole up to a day ahead. Cover and refrigerate it before baking. When ready, bake it as instructed—just add a few extra minutes if baking straight from the fridge.