Chicken Burrito Casserole Bake
Introduction
The Chicken Burrito Casserole Bake is a comforting and flavorful dish that brings together the best elements of a classic burrito in a convenient, baked form. This casserole combines tender shredded chicken, black beans, corn, rice, and diced tomatoes with green chilies, all seasoned with taco spices and salsa. A generous layer of melted cheddar and Monterey Jack cheeses crowns the dish, creating a golden, bubbly topping that is both satisfying and delicious. Perfect for busy weeknights or casual gatherings, this recipe offers a hearty meal with minimal preparation and cleanup.
Why You’ll Love This Recipe
This casserole is quick to assemble, making it an excellent choice for utilizing leftover chicken. It is loaded with flavor yet requires minimal chopping, streamlining the cooking process. The one-pan nature of the dish ensures less cleanup, and its family-friendly appeal makes it a hit among both children and adults. Additionally, the casserole is great for meal prep, as it stores well and reheats easily, allowing you to enjoy a comforting meal throughout the week.
Ingredients
- 4 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 2 cups cooked rice (white or brown)
- 1 packet taco seasoning
- 1 cup salsa (medium heat recommended)
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 2 tablespoons olive oil (for greasing)
- Fresh cilantro, chopped (for garnish)
- Tortilla chips or flour tortillas (for serving)
Instructions
- Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil, ensuring all corners are covered to prevent sticking.
- Mix the Main Ingredients: In a large mixing bowl, combine the shredded chicken, drained black beans, corn, diced tomatoes with green chilies, cooked rice, taco seasoning, salsa, and half of each cheese. Mix thoroughly until all ingredients are well incorporated.
- Assemble the Casserole: Transfer the mixture into the prepared baking dish, spreading it evenly to ensure uniform cooking.
- Top with Cheese: Sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the top, ensuring a generous coverage for a gooey, cheesy finish.
- Cover and Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. This step helps retain moisture and allows the flavors to meld.
- Uncover and Continue Baking: Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Cool and Serve: Allow the casserole to cool for a few minutes before serving. This resting period helps the dish set, making it easier to slice. Serve warm, garnished with fresh cilantro, and accompanied by tortilla chips or warm flour tortillas for a complete meal.
Storage Tips
Once cooled, store any leftover casserole in an airtight container in the refrigerator for up to four days. For longer storage, cut the casserole into individual serving sizes, wrap each portion in foil, and place them in a freezer-safe bag. To reheat, thaw in the refrigerator overnight and warm in a low oven or microwave until heated through.
Ingredient Substitutions
- Protein Alternatives: Replace the chicken with cooked turkey for a different flavor profile, or omit the meat entirely and double the amount of beans for a vegetarian version.
- Heat Level Adjustments: Use mild salsa and regular diced tomatoes if you prefer a less spicy dish.
- Cheese Variations: If cheddar or Monterey Jack cheeses are unavailable, mozzarella or pepper Jack can be used as substitutes to add a unique twist.
