Chicken Burrito Casserole

Ever have one of those days when you’re staring into your fridge, wondering how to feed a hungry crowd without creating a mountain of dirty dishes? Chicken Burrito Casserole to the rescue!

This dish is my ultimate secret weapon for busy weeknights and casual gatherings alike. It’s hearty, bursting with Tex-Mex flavors, and — best of all — it’s a one-pan wonder that practically cooks itself. Whether you’ve got picky kiddos or spice-loving adults at the table, this casserole has everyone covered.

So grab your baking dish and let’s make some magic happen!

Why You’ll Love This Chicken Burrito Casserole

There’s a reason Chicken Burrito Casserole keeps showing up in my meal rotation: it’s comfort food, but smarter.

• Minimal cleanup — everything bakes in one dish, so you’re not stuck washing a pile of pots and pans.
• Feeds a crowd — perfect for family dinners, potlucks, or meal prep for the week.
• Customizable — mild, spicy, cheesy, veggie-packed… make it your own!
• Delicious leftovers — it tastes even better the next day, if you’re lucky enough to have leftovers.

Plus, the smell of this casserole bubbling away in the oven might just lure your family into the kitchen to ask, “Is dinner ready yet?” It’s that good.

Ingredients for Chicken Burrito Casserole

Here’s what you’ll need to whip up this flavorful dish:

• ½ red onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, minced (remove seeds for less heat)
• 1 cup dry long-grain white rice (basmati or jasmine both work beautifully)
• 2 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• ½ teaspoon oregano
• ½ teaspoon sea salt
• 1 cup frozen corn kernels
• 14 oz can black beans, strained and rinsed
• 450g cooked chicken, shredded (about 6 cups or 3 chicken breasts)
• 3 ½ cups chicken broth
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 150g Monterey Jack or Havarti cheese, grated
• Fresh cilantro, to serve
• Green onion, to serve

How to Make Chicken Burrito Casserole

Let’s dive into how this Chicken Burrito Casserole comes together. Trust me, it’s as easy as it is tasty!

1. Cook or Shred Your Chicken

If you don’t have cooked chicken on hand, preheat your oven to 400°F and bake 3 chicken breasts for about 25 minutes. Once cooked, shred the meat with two forks into bite-sized pieces. Or, snag a rotisserie chicken for a time-saving shortcut — I won’t tell!

2. Mix Your Veggies and Spices

In a large baking dish (I love my trusty 9 x 13-inch pan), toss in:

• diced red onion
• diced bell pepper
• minced jalapeño
• dry rice
• chili powder
• garlic powder
• cumin
• oregano
• sea salt

Stir until everything’s well coated in those delicious spices.

3. Whisk the Broth Mixture

In a separate bowl or large measuring cup, whisk together:

• chicken broth
• tomato paste
• olive oil

Pour this flavorful liquid over the rice mixture in the baking dish and stir again to combine.

4. Add Chicken, Beans, and Corn

Now toss in the shredded chicken, black beans, and corn. Give everything one final stir so all the ingredients are evenly distributed.

Cover tightly with aluminum foil.

5. Bake Until Tender

Pop the casserole into the oven and bake for 50-60 minutes, until all the liquid has been absorbed and the rice is tender. Your kitchen is going to smell like a cozy Tex-Mex restaurant — and I’m here for it!

6. Add the Cheesy Finale

Carefully remove the foil, sprinkle the grated cheese over the casserole, and return it to the oven for another 5-10 minutes. You’re aiming for melted, slightly golden perfection.

Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro and green onion for a burst of color and flavor.

Aneta’s Tips for Chicken Burrito Casserole Success

• Don’t skip rinsing the black beans. It keeps your casserole from turning murky and preserves that bright, clean flavor.
• Adjust the spice level. Leave out the jalapeño or halve the chili powder if your crew prefers milder flavors. Or crank it up if you’re feeling bold!
• Try different cheeses. Monterey Jack melts beautifully, but Havarti gives a creamy, luxurious finish. Use whichever your family loves — or whatever’s in your fridge!
• Add toppings. Think sour cream, avocado slices, salsa, or a squeeze of lime juice. Go wild — this is your burrito party.

Fun story: The first time I made this casserole, my kids thought I’d ordered takeout because the house smelled so amazing. It’s been a family staple ever since — and I’m definitely not mad about it!

FAQs About Chicken Burrito Casserole

Let’s Make Chicken Burrito Casserole Tonight!

Chicken Burrito Casserole is the perfect recipe for those nights when you crave big flavors with minimal fuss. Quick, satisfying, and brimming with Tex-Mex goodness, it’s a dish that brings people together — and makes your kitchen smell like pure happiness.

So next time you’re wondering what’s for dinner, give this casserole a try. Your family (and your taste buds) will thank you!

More Tex-Mex Chicken Recipes to Try Next

If you loved this Chicken Burrito Casserole and you’re hungry for more Tex-Mex magic, here are some of my favorite recipes you’ll definitely want to check out:

• Try these Mexican Rotisserie Chicken Tostadas for a crunchy, flavor-packed dinner that’s perfect for busy nights.
• If you’re a taco lover, these Chicken Street Tacos are a must — so fresh and easy, they’ll make any weeknight feel like a fiesta.
• For another cozy bake, my Pioneer Woman Mexican Chicken Casserole is loaded with comforting Tex-Mex flavors your family will adore.
• And if you’re craving something lighter but still zesty, don’t miss this crisp Tex‑Mex Chopped Chicken Salad bursting with colorful veggies and juicy chicken.

Dive in and keep the Tex-Mex party going in your kitchen! Happy cooking — and remember, there’s always magic in the kitchen.

Chicken Burrito Casserole

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• Author: Aneta
• Total Time: 70 mins
• Yield: 6 servings 1x

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Description

Chicken Burrito Casserole is an easy, cheesy, one-pan Tex-Mex dinner loaded with tender chicken, rice, black beans, and veggies, all baked under a bubbly layer of melty cheese. Perfect for busy weeknights or feeding a hungry crowd!

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Ingredients

Scale 1x2x3x

• ½ red onion, diced

• 1 red bell pepper, diced

• 1 jalapeño, minced (remove seeds for less heat)

• 1 cup dry long-grain white rice (basmati or jasmine)

• 2 tablespoons chili powder

• 1 teaspoon garlic powder

• 1 teaspoon cumin

• ½ teaspoon oregano

• ½ teaspoon sea salt

• 1 cup frozen corn kernels

• 14 oz can black beans, strained and rinsed

• 450g cooked chicken, shredded (about 6 cups or 3 chicken breasts)

• 3 ½ cups chicken broth

• 1 tablespoon olive oil

• 2 tablespoons tomato paste

• 150g Monterey Jack or Havarti cheese, grated

• Fresh cilantro, for serving

• Green onion, for serving

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Instructions

1. Preheat oven to 400°F. If you don’t have cooked chicken, bake the chicken breasts for 25 minutes. Once cooked, shred the chicken into bite-size pieces using two forks.

2. In a large 9 x 13-inch baking dish, combine the diced red onion, bell pepper, minced jalapeño, dry rice, chili powder, garlic powder, cumin, oregano, and sea salt. Stir well.

3. In a separate bowl or large measuring cup, whisk together the chicken broth, tomato paste, and olive oil until combined.

4. Pour the broth mixture into the baking dish and stir to mix evenly with the rice mixture.

5. Add the shredded chicken, black beans, and corn. Give everything a final stir until well combined.

6. Cover the baking dish tightly with aluminum foil. Bake for 50-60 minutes, or until the rice is tender and most of the liquid is absorbed.

7. Remove foil, sprinkle grated cheese over the casserole, and bake uncovered for an additional 5-10 minutes until the cheese is melted and lightly golden.

8. Let cool slightly. Serve topped with fresh cilantro and sliced green onions.

Notes

Adjust the spice level by using less jalapeño or chili powder for a milder dish.
Use rotisserie chicken for an even quicker prep.
Add toppings like sour cream, diced avocado, salsa, or lime wedges for extra flavor.
Leftovers store well in the fridge for up to 4 days and reheat beautifully!

• Prep Time: 10 mins
• Cook Time: 60 mins
• Category: Dinner
• Method: Baking
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 serving
• Calories: 465 kcal
• Sugar: 5 g
• Sodium: 980 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 6 g
• Protein: 30 g
• Cholesterol: 75 mg