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Cheesy Chicken and Bean Burrito Casserole Bake

A close-up of a square serving of cheesy chicken and rice burrito bake on a white plate.
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This comforting burrito bake delivers all the flavors of a classic burrito in one easy, layered casserole dish. It is perfect for busy weeknights and family dinners.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 medium onion, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can mild enchilada sauce
  • 1 cup cooked white rice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 small (8-inch) flour tortillas, cut into quarters
  • 2 cups shredded Mexican cheese blend
  • 1/2 cup sour cream, for topping (optional)
  • 1/4 cup chopped fresh cilantro, for garnish (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Add the shredded chicken, rinsed black beans, enchilada sauce, cooked rice, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and heat through for about 3 minutes.
  4. Spread a thin layer of the chicken mixture onto the bottom of the prepared baking dish.
  5. Arrange half of the cut tortilla pieces over the chicken mixture in a single layer.
  6. Spoon half of the remaining chicken mixture over the tortillas. Sprinkle with 1 cup of the shredded cheese.
  7. Top with the remaining tortilla pieces, followed by the rest of the chicken mixture.
  8. Sprinkle the remaining 1 cup of cheese evenly over the top layer.
  9. Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
  10. Let the burrito bake rest for 5 minutes before serving. Top with sour cream and fresh cilantro, if desired.

Notes

  • For meal prep, assemble the casserole completely but do not bake. Cover tightly with foil and refrigerate for up to 2 days. Add 10 minutes to the baking time if baking from cold.
  • You can substitute ground beef for the chicken. Brown 1 pound of ground beef with the onion, drain any excess fat, and proceed with the recipe.
  • This easy casserole recipe freezes well. Cool completely, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-burrito-bake-casserole-recipe/