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Chicken Burrito Casserole

This easy and delicious Chicken Burrito Casserole wraps your favorite burrito ingredients in comfort food magic, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Rotisserie chicken works well.
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can corn, drained (15 oz)
  • 1 can enchilada sauce (10 oz) Choose mild or spicy.
  • 2 cups cooked rice White, brown, or cauliflower rice.
  • 1 cup shredded cheese Cheddar or Monterey Jack.
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
Optional Toppings
  • sour cream
  • avocado
  • cilantro
  • salsa

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the shredded chicken, black beans, corn, enchilada sauce, cooked rice, cumin, chili powder, salt, and pepper.
  3. In a greased 9x13 inch baking dish, spread half of the mixture evenly. Sprinkle half of the cheese on top. Layer the remaining mixture over the cheese, finishing with the rest of the cheese.
Baking
  1. Cover the dish with aluminum foil and bake for about 25 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Serving
  1. Allow to cool slightly before serving with optional toppings like sour cream, avocado, or cilantro.

Notes

Feel free to substitute black beans with pinto beans, and for a vegetarian version, swap the chicken with extra veggies or lentils. Store leftovers in an airtight container in the fridge for 3-4 days.