Chicken Burrito Casserole: Cheesy, Saucy, Weeknight Comfort in One Pan

• 4–6 flour tortillas (or corn tortillas), cut into strips
• 1/2 cup enchilada sauce (optional, to coat tortillas and boost flavor)

Homemade Taco Seasoning (If Not Using a Packet)

• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp oregano
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• Optional heat: pinch of cayenne or crushed red pepper

For Topping

• Extra shredded cheese
• Diced avocado
• Sliced jalapeños
• Green onions
• Crushed tortilla chips (for crunch)

Instructions:

Regulation #2: Mix for flavor, layer for texture. Mixing ensures every bite is seasoned; layering keeps tortillas and cheese from
turning soggy.

Step 1: Prep

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish.
3. If using tortillas, cut into strips or halves and set aside.

Step 2: Make the Filling

1. In a large bowl, combine cooked chicken, cooked rice, black beans, corn, salsa, diced tomatoes with green chiles, taco seasoning, and 1 1/2 cups cheese.
2. Stir in sour cream if using for a creamy texture.
3. If the mixture looks too thick/dry, add a splash of chicken broth (start with 1/4 cup).

Step 3: Assemble

1. Spread a thin layer of salsa (or enchilada sauce) on the bottom of the dish to prevent sticking.
2. Optional tortilla layer: Add a layer of tortilla strips. Lightly spoon a little sauce over them so they soften but don’t turn mushy.
3. Add half of the chicken-rice filling and spread evenly.
4. Add another tortilla layer (optional), then the remaining filling.
5. Top with remaining shredded cheese.

Step 4: Bake

1. Cover with foil and bake 20 minutes.
2. Uncover and bake 10–15 minutes until cheese is melted and bubbly.
3. Rest 10 minutes before serving (this helps it set and scoop neatly).

Serving and Storage:

Regulation #3: Resting matters. Letting the casserole sit after baking prevents “soupy scoops” and gives cleaner portions.

• Serve: With sour cream, salsa, avocado, cilantro, or shredded lettuce on top.
• Side ideas: Tortilla chips, simple salad, roasted veggies, or street corn.
• Refrigerate: Store covered up to 4 days.
• Reheat: Microwave portions or reheat covered in the oven at 350°F (175°C) for 15–20 minutes.
• Freeze: Freeze tightly covered up to 2 months. Thaw overnight and bake/reheat until hot.
• Meal prep: Portion into containers and add fresh toppings later for the best texture.

Tips:

Regulation #4: Avoid watery or dry casserole by controlling liquid and using thick components.

• Drain beans and corn: Extra liquid is the #1 reason casseroles get watery.
• Use thick salsa: If your salsa is runny, drain it briefly or simmer it to reduce.
• Rice rule: Use fully cooked rice. Uncooked rice needs a very different liquid ratio and bake time.
• Don’t skip resting: 10 minutes makes a huge difference in texture.
• Cheese seal: A generous cheese top helps lock in moisture and flavor.
• Heat control: Add jalapeños, hot salsa, or cayenne if you want it spicy.

Variations:

Regulation #5: Keep the burrito “core” (chicken + rice + beans + sauce + cheese), then remix flavors.

• Creamy Chicken Burrito Casserole: Add 1 cup sour cream and 4 oz cream cheese for extra richness.
• Enchilada Style: Replace salsa with red enchilada sauce and add a tortilla layer like lasagna.
• Green Chile Version: Use green enchilada sauce and pepper jack cheese.
• Low-Carb: Replace rice with cauliflower rice and add extra veggies.
• Veggie-Loaded: Add sautéed bell peppers, onions, and zucchini.
• Spicy: Add chipotle in adobo (1–2 tsp) or use hot Rotel and hot salsa.

Tips:

Pro-level tips for a crowd-pleasing finish and better leftovers.

• Crunch topping: Add crushed tortilla chips in the last 5 minutes of baking for a crunchy top.
• Better flavor: Stir 1 tbsp lime juice into the filling before baking.
• Fresh topping rule: Add lettuce, avocado, and cilantro only after baking.
• Make-ahead: Assemble the casserole, cover, refrigerate overnight, then bake the next day (add 5–10 minutes).
• Feeding a crowd: Double and bake in two pans—one for now, one for the freezer.

Conclusion:

Chicken Burrito Casserole is the weeknight dinner hero that tastes like a full burrito bar in one pan. It’s hearty, cheesy, and loaded with bold,
cozy flavors—plus it’s easy to customize and perfect for leftovers. When you follow the key regulations—use cooked rice, drain canned ingredients,
choose thick salsa, layer wisely, and let it rest—you’ll get a casserole that’s saucy but not soupy, cheesy but not greasy, and satisfying in every bite.

Make it for family dinners, potlucks, meal prep, or freezer nights when you need something dependable and delicious. Add fresh toppings, scoop it up,
and enjoy the kind of comfort food that never disappoints.

FAQ:

Can I use uncooked rice?

This recipe is designed for cooked rice. Uncooked rice requires more liquid and a longer covered bake time—if you want that version, use a recipe
specifically written for uncooked rice casseroles.

Can I use ground chicken or turkey instead?

Yes. Brown and season it like taco meat, then mix it in. It works great and is very budget-friendly.

Why is my casserole watery?

Usually it’s undrained beans/corn, watery salsa, or extra liquid added. Drain canned ingredients and use a thick salsa for best results.

Can I make it ahead?

Yes. Assemble, cover, and refrigerate up to 24 hours. Bake when ready, adding a few extra minutes since it starts cold.

What’s the best way to reheat it?

For the best texture, reheat covered in the oven at 350°F (175°C) until hot. Microwave works well for quick single portions.

Can I freeze Chicken Burrito Casserole?

Yes. Freeze tightly wrapped up to 2 months. Thaw overnight in the fridge, then reheat until hot and bubbly.