If you’re looking for a cozy meal that the whole family will love, this Chicken Burrito Casserole is just the ticket! I remember one night when my son, Jake, declared he could eat burritos for every meal. Well, this casserole is my way of giving him that burrito love in a hearty, easy-to-make dish. It’s packed with flavor and perfect for busy weeknights.
Table of Contents
Why You’ll Love It
- It’s a one-pan wonder, making cleanup a breeze.
- Packed with protein and veggies, it’s a healthy twist on classic burritos.
- You can customize it with your favorite toppings and ingredients.
Pure Comfort
This Chicken Burrito Casserole is pure comfort food. The layers of tender chicken, zesty beans, and gooey cheese come together to create a dish that warms your heart and fills your belly.
What You Need
- 1 1 lb boneless, skinless chicken breasts – cooked and shredded; rotisserie chicken works well.
- 1 1 can (15 oz) black beans – rinsed and drained; can substitute with pinto beans.
- 1 1 cup corn – fresh, frozen, or canned; thaw if frozen.
- 1 1 large red bell pepper, diced – adds sweetness and color.
- 1 1 small yellow onion, diced – for flavor; can use green onions for a milder taste.
- 2 2 cups salsa – use your favorite variety for spice level.
- 1 1 tsp ground cumin – for a warm, earthy flavor.
- 1 1 tsp chili powder – adjust to taste for heat.
- 8 oz 2 cups shredded cheddar cheese – or use Monterey Jack for a different flavor.
- 1 1 cup sour cream – optional topping; Greek yogurt can be a healthier substitute.
- 1 1/4 cup fresh cilantro, chopped – for garnish; optional if you’re not a fan.
Time to Cook
Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Difficulty: Easy | Make-Ahead: Yes, assemble and refrigerate for up to 24 hours before baking.
Steps to Make It
- Preheat your oven to 350 °F. This ensures your casserole bakes evenly and gets that lovely golden top.
- In a large bowl, combine the shredded chicken, black beans, corn, diced bell pepper, diced onion, salsa, cumin, and chili powder. Mix well until everything is coated in the salsa; it should look colorful and inviting.
- Spread half of the mixture into a greased 9×13-inch baking dish. Make sure it’s evenly distributed for consistent cooking.
- Sprinkle half of the shredded cheese over the chicken mixture. This will melt beautifully and hold the layers together.
- Add the remaining chicken mixture on top, followed by the rest of the cheese. You want a cheesy, gooey top that will melt and bubble in the oven.
- Cover the baking dish with aluminum foil and bake for 20 minutes. This keeps the moisture in and helps the flavors meld together.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden. You’ll know it’s ready when the edges are sizzling and the cheese is melted.
- Let the casserole cool for a few minutes before serving. This helps it set up a bit, making it easier to scoop.
- Serve with a dollop of sour cream and a sprinkle of fresh cilantro on top for a burst of flavor!
Make It Perfect
- For extra flavor, marinate the chicken in lime juice and spices before cooking.
- Feel free to add more veggies like zucchini or spinach for added nutrition.
- If you like it spicy, add some diced jalapeños to the chicken mixture.
Mix It Up
- Swap the chicken for ground turkey or beef for a different protein.
- Use quinoa or brown rice instead of beans for a grain-based option.
- Try different cheeses like pepper jack for a kick!
Perfect Partners
- Serve with a side of Mexican rice or a fresh salad.
- Pair with tortilla chips and guacamole for a fun appetizer.
- A cold glass of iced tea or lemonade complements this dish perfectly.
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FAQs
Can I make this casserole ahead of time?
Absolutely! You can assemble it and refrigerate for up to 24 hours before baking.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, you can freeze it before baking. Just cover it tightly and it will last for about 2 months.
What can I substitute for chicken?
You can use shredded beef, turkey, or even a meat substitute like tofu.
What toppings work best?
Sour cream, avocado, and fresh salsa are all great choices to enhance the flavors.
Conclusion
This Chicken Burrito Casserole is a delightful twist on classic burritos, bringing the flavors you love into a warm, comforting dish. It’s perfect for family dinners and sure to become a favorite. Give it a try, and let the whole family enjoy this easy casserole!
Chicken Burrito Casserole Recipe
Equipment
- 9×13-inch Baking Dish
- Large bowl
- Aluminum Foil
Ingredients
Ingredients
- 1 lb boneless, skinless chicken breasts cooked and shredded; rotisserie chicken works well.
- 1 can (15 oz) black beans rinsed and drained; can substitute with pinto beans.
- 1 cup corn fresh, frozen, or canned; thaw if frozen.
- 1 large red bell pepper diced – adds sweetness and color.
- 1 small yellow onion diced – for flavor; can use green onions for a milder taste.
- 2 cups salsa use your favorite variety for spice level.
- 1 tsp ground cumin for a warm, earthy flavor.
- 1 tsp chili powder adjust to taste for heat.
- 2 cups shredded cheddar cheese or use Monterey Jack for a different flavor.
- 1 cup sour cream optional topping; Greek yogurt can be a healthier substitute.
- 1/4 cup fresh cilantro chopped – for garnish; optional if you’re not a fan.
Instructions
- Preheat your oven to 350 °F. This ensures your casserole bakes evenly and gets that lovely golden top.
- In a large bowl, combine the shredded chicken, black beans, corn, diced bell pepper, diced onion, salsa, cumin, and chili powder. Mix well until everything is coated in the salsa; it should look colorful and inviting.
- Spread half of the mixture into a greased 9×13-inch baking dish. Make sure it’s evenly distributed for consistent cooking.
- Sprinkle half of the shredded cheese over the chicken mixture. This will melt beautifully and hold the layers together.
- Add the remaining chicken mixture on top, followed by the rest of the cheese. You want a cheesy, gooey top that will melt and bubble in the oven.
- Cover the baking dish with aluminum foil and bake for 20 minutes. This keeps the moisture in and helps the flavors meld together.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden. You’ll know it’s ready when the edges are sizzling and the cheese is melted.
- Let the casserole cool for a few minutes before serving. This helps it set up a bit, making it easier to scoop.
- Serve with a dollop of sour cream and a sprinkle of fresh cilantro on top for a burst of flavor!