Chicken Burrito Casserole (Printable Version)
Tender chicken, rice, beans, and cheese baked together in a crowd-pleasing Mexican-inspired casserole.
# What You Need:
→ Meats
01 - 2 cups cooked chicken, shredded (rotisserie or leftover chicken works well)
→ Vegetables
02 - 1 medium onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
→ Grains
05 - 2 cups cooked white or brown rice
→ Legumes
06 - 1 can (15 oz) black beans, rinsed and drained
07 - 1 can (15 oz) corn kernels, drained
→ Sauces & Dairy
08 - 1 can (10 oz) enchilada sauce, mild or medium
09 - 1 cup sour cream
10 - 2 cups shredded cheddar cheese
11 - 1 cup shredded Monterey Jack cheese
→ Spices & Seasonings
12 - 1 tsp ground cumin
13 - 1 tsp chili powder
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
→ For Serving (optional)
17 - Fresh cilantro, chopped
18 - Sliced jalapenos
19 - Diced tomatoes
20 - Extra sour cream
# How To Make:
01 - Preheat oven to 375 degrees F. Grease a 9x13-inch casserole dish and set aside.
02 - In a large skillet over medium heat, saute the diced onion and bell pepper for 4 to 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
03 - In a large mixing bowl, combine the sauteed vegetables, shredded chicken, cooked rice, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and black pepper. Pour in half of the enchilada sauce and half of the sour cream, then fold everything together until evenly distributed.
04 - Spread half of the chicken and rice mixture evenly across the bottom of the prepared casserole dish. Sprinkle with half of the cheddar and Monterey Jack cheeses. Layer the remaining filling on top, then drizzle with the remaining enchilada sauce and sour cream. Finish with the rest of the shredded cheeses.
05 - Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 15 minutes until the cheese is bubbly and golden on top.
06 - Remove from the oven and let the casserole rest for 10 minutes before slicing. Garnish individual portions with chopped cilantro, sliced jalapenos, diced tomatoes, or a dollop of sour cream as desired.
# Expert Advice:
01 -
- It delivers every satisfying bite of a burrito without the tedious rolling, which makes it perfect for feeding a crowd with zero stress.
- The layered cheese situation happening here is nothing short of magical, with a golden bubbly top that pulls everyone to the table before you even call them.
02 -
- Do not skip the resting time or the casserole will cascade onto your serving spatula like a delicious lava flow that refuses to hold a shape.
- Covering with foil for the first half of baking is essential because uncovered cheese will brown too quickly and leave the center cold.
03 -
- Use a combination of cheddar and Monterey Jack rather than a pre shredded blend because freshly grated cheese melts dramatically better and avoids the anti caking agents.
- Saving a small handful of cheese to add during the last five minutes of baking gives you the most photogenic, gooey finish possible.