Cheesy Mexican Chicken Burrito Casserole – Cozy, Crowd-Pleasing Comfort Food
This Cheesy Mexican Chicken Burrito Casserole has all the flavors you love in a burrito, layered into a bubbly, golden, oven-baked dish. It’s hearty, creamy, and loaded with saucy chicken, beans, cheese, and tortillas. The best part?
It’s simple enough for a weeknight but satisfying enough for a weekend crowd. Serve it with your favorite toppings and watch it disappear.
Cheesy Mexican Chicken Burrito Casserole - Cozy, Crowd-Pleasing Comfort Food
Ingredients
Method
- Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Sauté aromatics: In a large skillet over medium heat, add olive oil. Cook the onion and bell pepper for 4–5 minutes until softened.Stir in garlic and cook 30 seconds until fragrant.
- Make the sauce mixture: Reduce the heat to low. Add the enchilada sauce, cream of chicken soup, sour cream, taco seasoning, cumin, and chili powder. Stir until smooth and heated through.Taste and adjust salt and pepper.
- Combine the filling: In a large bowl, mix the shredded chicken, cooked rice, black beans, and corn. Pour in about 2/3 of the sauce mixture and 1 cup of shredded cheese. Stir to coat everything evenly.
- Layer the casserole: Spread a thin layer of the remaining sauce on the bottom of the baking dish.Add a layer of tortilla pieces to cover. Spoon half the chicken filling over the tortillas and spread it out. Sprinkle with 1 cup of cheese.
- Repeat: Add another layer of tortillas, the remaining filling, and another 1/2 to 1 cup of cheese.Top with a final layer of tortillas and the rest of the sauce. Finish with the remaining cheese.
- Bake: Cover the dish with foil (tent it slightly so it doesn’t stick to the cheese). Bake for 20 minutes.Remove the foil and bake another 10–15 minutes, until the cheese is melted and bubbling and the edges are golden.
- Rest and garnish: Let the casserole rest for 10 minutes so it sets and slices cleanly. Sprinkle with cilantro and add your favorite toppings.
- Serve: Cut into squares and serve with lime wedges, sour cream, and salsa on the side.
What Makes This Recipe So Good
- All-in-one comfort: You get the full burrito experience—savory chicken, beans, rice, and gooey cheese—without rolling a single tortilla.
- Easy to assemble: Everything gets layered in a casserole dish. No fancy steps, no special equipment.
- Customizable: Swap the protein, adjust the heat, and add veggies or extra beans.Make it your own.
- Great for leftovers: It reheats well and tastes even better the next day as the flavors meld.
- Feeds a crowd: This makes generous portions and pairs perfectly with a quick salad or chips and salsa.
Ingredients
- 3 cups cooked shredded chicken (rotisserie works great)
- 1 cup cooked rice (white, brown, or Spanish-style)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10–15 oz) corn, drained (or 1 1/2 cups frozen corn, thawed)
- 1 small yellow onion, finely diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1–2 tablespoons olive oil
- 1 can (10 oz) red enchilada sauce
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a different flavor)
- 1/2 cup sour cream (plus more for serving)
- 1 packet taco seasoning (or 2–3 tablespoons homemade)
- 1/2 teaspoon ground cumin (optional for extra warmth)
- 1/4 teaspoon chili powder or cayenne (optional for heat)
- 8–10 medium flour tortillas (soft taco size), cut into halves or thirds
- 3 cups shredded cheese, divided (Mexican blend, cheddar, or Monterey Jack)
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Optional toppings: sliced green onions, diced tomatoes, jalapeños, avocado, or salsa
Instructions
- Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Sauté aromatics: In a large skillet over medium heat, add olive oil. Cook the onion and bell pepper for 4–5 minutes until softened.Stir in garlic and cook 30 seconds until fragrant.
- Make the sauce mixture: Reduce the heat to low. Add the enchilada sauce, cream of chicken soup, sour cream, taco seasoning, cumin, and chili powder. Stir until smooth and heated through.Taste and adjust salt and pepper.
- Combine the filling: In a large bowl, mix the shredded chicken, cooked rice, black beans, and corn. Pour in about 2/3 of the sauce mixture and 1 cup of shredded cheese. Stir to coat everything evenly.
- Layer the casserole: Spread a thin layer of the remaining sauce on the bottom of the baking dish.Add a layer of tortilla pieces to cover. Spoon half the chicken filling over the tortillas and spread it out. Sprinkle with 1 cup of cheese.
- Repeat: Add another layer of tortillas, the remaining filling, and another 1/2 to 1 cup of cheese.Top with a final layer of tortillas and the rest of the sauce. Finish with the remaining cheese.
- Bake: Cover the dish with foil (tent it slightly so it doesn’t stick to the cheese). Bake for 20 minutes.Remove the foil and bake another 10–15 minutes, until the cheese is melted and bubbling and the edges are golden.
- Rest and garnish: Let the casserole rest for 10 minutes so it sets and slices cleanly. Sprinkle with cilantro and add your favorite toppings.
- Serve: Cut into squares and serve with lime wedges, sour cream, and salsa on the side.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months. For best results, assemble, cover well, and freeze before baking.Thaw overnight in the fridge, then bake as directed, adding 10–15 minutes.
- Reheating: Warm individual portions in the microwave for 1–2 minutes, or reheat in a 350°F oven, covered, for 15–20 minutes.
Why This is Good for You
- Balanced macros: You get lean protein from the chicken, complex carbs from the rice and beans, and fats from cheese and sour cream. It’s satisfying in a way that keeps you full.
- Fiber and nutrients: Black beans and corn add fiber, while bell peppers and onion bring vitamins and antioxidants.
- Customizable nutrition: You can lighten it up with Greek yogurt instead of sour cream, use whole-wheat tortillas, and reduce the cheese without losing flavor.
What Not to Do
- Don’t skip the rest time: Cutting too soon makes messy slices and releases too much steam, which can make the layers soggy.
- Don’t overload with sauce: Too much sauce can drown the tortillas. Stick to the amounts listed for the best texture.
- Don’t use raw chicken: The recipe relies on cooked chicken.Using raw will throw off the cook time and risk undercooked poultry.
- Don’t use brittle tortillas: Very dry tortillas crack and don’t layer well. Use soft, fresh ones so the casserole holds together.
Variations You Can Try
- Green chile version: Swap red enchilada sauce for green. Add a small can of diced green chiles to the filling for a mild kick.
- Beef or turkey: Replace chicken with cooked, seasoned ground beef or ground turkey.Drain well before mixing with the sauce.
- Veggie-forward: Use sautéed zucchini, mushrooms, or spinach. Add extra beans and skip the meat for a vegetarian option.
- Low-carb twist: Use low-carb tortillas or layer with thin slices of roasted zucchini instead of tortillas.
- Extra cheesy: Mix cream cheese (4 oz, softened) into the sauce for added richness and a creamier texture.
- Spice it up: Add diced jalapeños, chipotle in adobo, or hot salsa to the sauce for more heat.
- Street corn style: Stir in cotija cheese, a squeeze of lime, and a pinch of Tajín with the corn for a sweet-tangy bite.
FAQ
Can I make this ahead of time?
Yes. Assemble the casserole up to the baking step, cover tightly, and refrigerate up to 24 hours.
When ready to bake, add 10–15 minutes to the covered bake time.
Do I have to use cream of chicken soup?
No. You can use cream of mushroom or cream of celery. For a from-scratch option, make a quick roux with butter, flour, and chicken broth, then whisk in a splash of milk until creamy.
What kind of tortillas work best?
Medium flour tortillas give the most classic burrito texture and hold up well to baking.
If you prefer corn tortillas, use two layers per “tortilla layer” to keep the structure.
How do I keep the casserole from getting soggy?
Use the sauce amounts as directed, avoid overpacking with watery veggies, and let the casserole rest after baking. If using frozen corn, thaw and pat dry first.
Can I leave out the rice?
Absolutely. Replace it with extra beans or more chicken.
The casserole will still be hearty, just a bit saucier and lower in carbs.
What cheese melts best?
A Mexican blend, Monterey Jack, or cheddar melts beautifully. Pepper Jack adds a mild heat. Pre-shredded is convenient, but hand-grated melts smoother.
How spicy is this recipe?
It’s mild to medium as written.
Adjust the heat with more chili powder, jalapeños, or a spicier enchilada sauce if you like it hot.
Final Thoughts
This Cheesy Mexican Chicken Burrito Casserole brings comfort and flavor with minimal effort. It’s flexible, forgiving, and perfect for feeding a hungry table. Keep the base recipe, then tweak the spices, toppings, and fillings to match your mood.
With a little prep and a lot of cheese, dinner is done—and it’s a good one.
