Chicken Burrito Casserole
A comforting and flavorful casserole that combines the classic flavors of a burrito into a hearty, family-friendly bake.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken to save time.
- 2 cups cooked rice Can substitute with quinoa or farro.
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 2 cups shredded cheese (cheddar or Mexican blend) Feel free to swap out for a lighter option or different types.
- 1 cup salsa
- to taste Salt and pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, cooked rice, black beans, corn, diced tomatoes, and taco seasoning. Stir well to ensure the flavors meld together.
- Mix in 1 cup of cheese and the salsa until everything is evenly coated.
- Transfer the mixture to a greased 9×13 inch casserole dish, spreading it out evenly.
- Top with the remaining cheese for that delicious, gooey finish.
- Cover the dish with aluminum foil and bake for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Let it cool slightly before serving to avoid burning your mouth on the hot cheese.
Notes
Pair with fresh garden salad, guacamole, or serve with tortilla chips for extra crunch. Store leftovers in an airtight container in the fridge for up to 4 days.