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Easy Chicken Burrito Casserole

Easy chicken burrito casserole with tender rice, black beans, corn, and salsa baked together under melted Mexican cheese. Layers of tortilla strips bake into crispy edges for a hearty Tex-Mex weeknight dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Burrito casserole base
  • 3 cup cooked shredded chicken
  • 2 cup cooked white rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 2 cup salsa
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 2 cup shredded Mexican cheese blend
  • 6 flour tortillas, cut into strips
  • 2 tbsp chopped cilantro
  • 1 sour cream optional toppings
  • 1 diced avocado optional toppings
  • 1 green onions optional toppings
  • 1 jalapeño slices optional toppings

Equipment

  • 1 sheet pan

Method
 

Bake setup and mix
  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, combine chicken, rice, black beans, corn, salsa, diced tomatoes with green chilies, chili powder, cumin, garlic powder, paprika, and salt, then stir until evenly mixed.
Layer and bake
  1. Spread half the flour tortillas, cut into strips in the baking dish to form the first layer.
  2. Add half the chicken mixture over the tortillas and sprinkle with 1 cup shredded Mexican cheese blend.
  3. Repeat layers with the remaining flour tortillas, cut into strips, the remaining chicken mixture, and the remaining shredded Mexican cheese blend.
  4. Cover with foil and bake for 25 minutes at 375°F (190°C), until hot and bubbling at the edges.
  5. Remove foil and bake an additional 10–15 minutes at 375°F (190°C) until the cheese is melted and bubbly, with lightly set top edges.
Finish and serve
  1. Garnish with chopped cilantro for a fresh finish.
  2. Serve immediately with sour cream, diced avocado, green onions, and jalapeño slices if desired.

Notes

Pro tip: use warm or freshly cooked rice so the casserole heats through evenly and stays creamy. Store leftovers in the refrigerator up to 3–4 days; reheat covered in a 350°F (175°C) oven until hot. Freezing is yes—freeze in portions up to 2 months and thaw in the fridge before reheating. For a lighter option, swap half the cheese blend for reduced-fat Mexican cheese.