This chicken burrito casserole has everything you love about a burrito, layered into one easy, bubbly bake. It’s hearty, comforting, and packed with flavor—without requiring a pile of dishes or a lot of fuss. You can prep it ahead, feed a crowd, or stretch it into lunches for the week.
It’s also flexible, so you can make it mild or spicy, cheesy or lighter, depending on your mood. If you’re craving a weeknight win that tastes like a takeout favorite, this is it.
Why This Recipe Works
- Stacked layers mean bold flavor in every bite. Instead of rolling individual burritos, this casserole layers tortillas, saucy chicken, beans, and cheese so every forkful tastes complete.
- Rotisserie chicken keeps it simple. Pre-cooked chicken saves time and delivers tender, shredded bits that soak up the sauce beautifully.
- A creamy-salsa sauce ties it together. Mixing salsa with a touch of sour cream or Greek yogurt adds body, tang, and just the right amount of heat.
- One pan, easy cleanup. You’ll assemble and bake in the same dish, making this a low-stress dinner with big payoff.
- Customizable for your crowd. Swap beans, add veggies, or bump up the spice—this base recipe adapts to any taste.
What You’ll Need
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups salsa (mild, medium, or hot)
- 1 cup sour cream or plain Greek yogurt
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained (or 1.5 cups frozen corn, thawed)
- 1 small onion, finely diced
- 1 bell pepper, diced (any color)
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 8–10 small flour tortillas (or corn tortillas for a gluten-free option)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional, but tasty)
- Salt and pepper, to taste
- Olive oil, for sautéing
- Optional toppings: chopped cilantro, sliced green onions, diced tomatoes, avocado, lime wedges, hot sauce
How to Make It
- Preheat the oven. Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Sauté the veggies. In a skillet over medium heat, warm a splash of olive oil. Add onion and bell pepper and cook 4–5 minutes until soft. Season with a pinch of salt and pepper.
- Make the sauce. In a bowl, stir together salsa and sour cream (or Greek yogurt). Add chili powder, cumin, and smoked paprika. Taste and adjust salt and pepper.
- Build the filling. In a large bowl, combine shredded chicken, black beans, corn, the sautéed veggies, and half of the sauce. Mix until everything is coated.
- Layer the casserole. Spread a thin layer of the remaining sauce in the baking dish. Add a single layer of tortillas (tear to fit). Spoon on half the chicken mixture. Sprinkle with a third of the cheese.
- Repeat. Add another layer of tortillas, the remaining chicken mixture, and another third of the cheese.
- Top it off. Finish with a final layer of tortillas, the rest of the sauce, and the remaining cheese.
- Bake. Cover with foil and bake 20 minutes. Remove foil and bake 10–15 minutes more, until the cheese is melted and the edges are bubbling.
- Rest and garnish. Let it rest 10 minutes to set. Garnish with cilantro, green onions, tomatoes, avocado, and a squeeze of lime if you like.
- Serve. Slice into squares and serve with hot sauce or extra salsa on the side.
Storage Instructions
- Refrigerator: Cool completely, then cover or transfer to airtight containers. Keeps 3–4 days.
- Freezer: Wrap tightly in layers (plastic wrap, then foil) or use a freezer-safe container. Freeze up to 2 months. Thaw overnight in the fridge.
- Reheating: For best results, reheat covered at 350°F until hot, about 20–25 minutes. Single portions warm nicely in the microwave in 1–2 minute bursts.
- Make-ahead: Assemble up to 24 hours in advance and refrigerate. Add 5–10 minutes to the bake time if it goes in cold.
Health Benefits
- Lean protein: Chicken provides high-quality protein to support muscle repair and steady energy.
- Fiber from beans and veggies: Black beans, corn, onions, and peppers add fiber for digestion and satiety.
- Calcium from cheese: A moderate amount of cheese contributes calcium for bone health.
- Balanced macros: With protein, carbs from tortillas and beans, and fat from cheese and sour cream, it’s satisfying and filling.
- Easy to lighten: Use Greek yogurt, reduced-fat cheese, and whole-wheat or corn tortillas to nudge it into a lighter, nutrient-dense direction.
What Not to Do
- Don’t skip seasoning. Taste the sauce and filling. If it’s bland before baking, it will be bland after baking.
- Don’t over-saturate the tortillas. Too much sauce can make the layers soggy. Use just enough to coat.
- Don’t use watery salsa. Thin salsa can pool at the bottom. If your salsa is runny, drain off a little liquid first.
- Don’t slice immediately. Give it 10 minutes to set so the layers hold together.
- Don’t overload with cheese. More isn’t always better. Too much cheese can make it greasy and heavy.
Recipe Variations
- Green chile style: Swap red salsa for salsa verde and add a can of diced green chiles.
- Chipotle kick: Stir 1–2 teaspoons of minced chipotle in adobo into the sauce for smoky heat.
- Veggie-forward: Add sautéed zucchini, mushrooms, or spinach. Substitute extra beans for some of the chicken.
- Low-carb twist: Use low-carb tortillas or layer with thinly sliced roasted zucchini instead of tortillas.
- Queso layer: Drizzle a little warm queso between layers for a creamy, restaurant-style finish.
- Gluten-free: Use corn tortillas and verify your salsa and seasonings are gluten-free.
- Spice control: Keep it mild with a mild salsa and omit chili powder, or turn it up with hot salsa and extra cayenne.
FAQ
Can I use raw chicken?
Yes, but cook it first. Poach, roast, or sauté until fully cooked, then shred.
Using pre-cooked or rotisserie chicken keeps the recipe weeknight-friendly.
Flour or corn tortillas—what’s better?
Both work. Flour tortillas are softer and create a lasagna-like texture. Corn tortillas add a toasty flavor and hold up well, especially for a gluten-free option.
How do I keep the casserole from getting soggy?
Use thicker salsa, don’t overload the sauce, and let it rest after baking.
If using very moist add-ins (like tomatoes), drain them first.
Can I make this dairy-free?
Yes. Use a dairy-free yogurt or cashew cream in place of sour cream and your favorite dairy-free shredded cheese. Check labels on tortillas and salsa.
What sides go well with it?
A simple green salad with lime vinaigrette, cilantro-lime rice, or roasted vegetables are great.
Chips and guacamole are always welcome too.
Is this good for meal prep?
Absolutely. It reheats well and holds up for a few days. Portion into containers with a wedge of lime and a small side of greens for a grab-and-heat lunch.
Can I add rice to the casserole?
You can.
Stir in 1–2 cups of cooked rice with the filling. If you do, reduce the number of tortillas slightly so it doesn’t get too bulky.
Final Thoughts
This chicken burrito casserole brings the comfort of a cheesy, saucy bake with the bold flavors of your favorite burrito shop. It’s easy to assemble, forgiving with substitutions, and perfect for busy weeknights or casual gatherings.
Keep it mild, make it spicy, add veggies, or go classic—there’s no wrong way to make it your own. Serve it hot, let everyone top their piece, and enjoy a dependable dinner that always gets second helpings.
