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All the ingredients for the Mexican chicken casserole laid out, including shredded chicken, black beans, corn, and enchilada sauce.
FL Recipes

Chicken Burrito Casserole (Easy Weeknight Recipe)

This easy Chicken Burrito Casserole features tender shredded chicken, beans, corn, and rice baked in a savory enchilada sauce and topped with melted cheese. It's the perfect one-pan weeknight dinner the whole family will love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups cooked shredded chicken a rotisserie chicken works great
  • 1 cup cooked rice white or brown
  • 15 oz canned black beans rinsed and drained
  • 1 cup corn frozen, fresh, or canned
  • 1 medium onion diced
  • 1 bell pepper any color, diced
  • 20 oz red enchilada sauce
  • 2 cups shredded Mexican cheese blend divided
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Skillet
  • 1 Large Mixing Bowl
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Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté until softened, about 5-7 minutes. Add the garlic powder and cook for 1 minute more.
  3. In a large bowl, combine the shredded chicken, cooked rice, rinsed black beans, corn, the sautéed vegetables, 1 cup of the enchilada sauce, 1 cup of the shredded cheese, cumin, and chili powder. Stir until everything is evenly mixed.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Pour the remaining enchilada sauce over the top, then sprinkle with the remaining 1 cup of cheese.
  6. Bake for 20-25 minutes, until the casserole is heated through and the cheese is melted and bubbly.
  7. Let the casserole rest for 5-10 minutes before garnishing with your favorite toppings and serving.

Nutrition

Calories: 410kcalProtein: 33gFat: 18gFiber: 6g

Notes

Make-Ahead Tip: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add 5-10 minutes to the baking time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This casserole freezes beautifully for up to 3 months.
Keyword chicken burrito casserole,easy weeknight dinner,mexican casserole

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