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Chicken Burrito Casserole

Chicken burrito casserole with seasoned chicken, Mexican rice, and beans baked until hot and bubbly with a cheesy top. It’s an easy one-dish Tex-Mex bake that tastes like a burrito without the rolling.
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Prep Time 15 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Burrito Casserole
  • 3 cup cooked shredded chicken
  • 2 cup cooked Mexican rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 cup sour cream
  • 2 cup shredded Mexican cheese blend
  • 0.25 cup chopped cilantro
  • 1 green onion, sliced

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F (190°C) and arrange a rack in the middle position. This sets the right temperature so the casserole bakes evenly.
  2. Lightly grease a 9×13-inch baking dish. Coat all edges so the cheesy top releases cleanly.
  3. In a large bowl, combine chicken, rice, black beans, corn, diced tomatoes with green chilies, chili powder, cumin, garlic powder, onion powder, sour cream, and 1 cup cheese. Mix until fully combined so every bite is seasoned.
Bake
  1. Spread the mixture evenly into the prepared baking dish. Use gentle pressure to level the surface for consistent baking.
  2. Top with the remaining cheese. Covering the casserole helps create a browned, melted layer.
  3. Bake for 25–30 minutes at 375°F (190°C) until hot and bubbly. Look for bubbling around the edges and melted cheese across the top.
Finish
  1. Let the casserole rest for 5 minutes. Resting helps the filling set so it slices cleanly.
  2. Garnish with chopped cilantro and sliced green onion. Add them right before serving for fresh color and aroma.
  3. Serve with salsa, guacamole, or tortilla chips. Offer toppings so each portion can be customized.

Notes

Pro tip: if your cooked Mexican rice is a little dry, stir in 1–2 tablespoons of water or extra sour cream so the casserole stays creamy after baking. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is yes—freeze in a sealed container up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat cheese and reduced-fat sour cream to cut calories while keeping the Tex-Mex flavor.