Introduction:
baked together into a cozy, scoopable casserole that feeds a crowd. It’s one of those “make it once, crave it often” dinners because it hits all
the comfort-food notes: hearty, cheesy, flavorful, and simple enough for busy weeknights. Plus, it’s easy to customize for picky eaters, it’s
meal-prep friendly, and leftovers taste even better the next day.
The “regulations” for the best burrito casserole are about balance and texture. You want flavorful chicken (not bland), rice that’s fully cooked
but not mushy, and enough sauce to keep everything moist without turning watery. You also want layers that make sense: sauce on the bottom to prevent
sticking, filling in the middle, and cheese on top to lock in moisture and create that irresistible golden finish. If you add tortillas (optional),
you need the “tortilla rule”: use them as layers, not as a soggy mix-in, and keep them lightly coated so they soften without dissolving.
This full guide gives you a dependable recipe with tips to prevent dry casserole, watery casserole, or flavor that falls flat. You’ll also get
variations (creamy, spicy, low-carb, enchilada-style) and storage/freezer instructions so you can make dinner easier all week.
Ingredients:
Regulation #1: Use thick sauces and drain canned ingredients. Too much liquid (watery salsa, undrained beans/corn) can make the
casserole soupy.
Main Ingredients
- 3 cups cooked shredded chicken (rotisserie works great) or 2 lbs chicken breast/thighs cooked and shredded
- 2 cups cooked rice (white, brown, or Mexican-style)
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup corn (canned drained or frozen)
- 1 1/2 cups salsa (thick chunky salsa preferred)
- 1 can (10 oz / 283 g) diced tomatoes with green chiles (Rotel), drained slightly if very juicy
- 1/2 cup chicken broth (optional, for extra moisture if needed)
- 1 packet taco seasoning or homemade spice blend (below)
- 2 cups shredded Mexican blend cheese (plus extra for topping)
- 1/2 cup sour cream (optional, for a creamier casserole)
- 2 tbsp chopped cilantro (optional)
