Description
This Chicken Burrito Casserole is a delicious and easy comfort food perfect for weeknight dinners. Combining shredded cooked chicken, rice, black beans, corn, salsa, and spices, it’s baked until bubbly and topped with melted cheese and fresh cilantro. This hearty casserole delivers classic Mexican-inspired flavors in a simple, satisfying dish the whole family will love.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cooked rice
- 1 can black beans, drained (about 15 oz)
- 1 can corn, drained (about 15 oz)
- 1 cup salsa
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare it for baking the casserole evenly.
- Combine ingredients: In a large bowl, mix together the shredded chicken, cooked rice, drained black beans, drained corn, salsa, ground cumin, chili powder, salt, and pepper until well combined.
- Prepare the baking dish: Grease a baking dish lightly to prevent sticking. Spread the chicken mixture evenly in the dish for uniform cooking.
- Add cheese topping: Sprinkle the shredded cheese evenly over the top of the chicken and rice mixture to create a cheesy crust while baking.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, until the cheese is fully melted, bubbly, and slightly golden around the edges.
- Garnish and serve: Remove the casserole from the oven and garnish with fresh cilantro before serving warm.
Notes
- You can use rotisserie chicken to save time on cooking and shredding chicken.
- Feel free to swap black beans for pinto beans or kidney beans according to preference.
- For extra spice, add a diced jalapeño or a dash of cayenne pepper to the mixture.
- This casserole reheats well and can be stored covered in the refrigerator for up to 3 days.
- Serve with sour cream, guacamole, or avocado slices for extra creaminess.
