Chicken Burrito Casserole
A delightful medley of tender chicken, hearty beans, and gooey cheese, all baked together in one comforting casserole. Perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken
- 1 can black beans, rinsed and drained
- 1 cup corn kernels
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups cooked rice
- 2 cups shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish (optional) Chop and sprinkle on top before serving
Instructions
Prep and Mix
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, black beans, corn, salsa, cumin, and chili powder. Stir gently until everything is well-coated with spices—about 2-3 minutes.
Layering
- Layer half of the chicken mixture in a greased casserole dish.
- Follow this with a layer of the cooked rice, pressing it down slightly to create an even base.
- Top the rice with the remaining chicken mixture, ensuring it’s spread evenly across the surface.
- Generously sprinkle the shredded cheese on top of the casserole, covering all edges.
Baking
- Cover the casserole dish with aluminum foil and bake for 20-25 minutes, or until heated through.
- Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden brown.
Serving
- Before serving, chop fresh cilantro and sprinkle on top for color and flavor.
Notes
Store leftovers in an airtight container for up to 3-4 days in the fridge. This dish can also be frozen for up to 3 months.