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Easy Cheesy Chicken and Black Bean Burrito Bake Casserole

Close-up of a layered slice of burrito bake featuring shredded chicken, white rice, black beans, and melted cheese topping.
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Make this easy burrito bake casserole for a comforting, family-friendly Tex-Mex dinner. It layers classic burrito fillings with tortillas and cheese, baked until golden.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can red enchilada sauce
  • 1 cup cooked white rice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1 cup salsa, divided
  • 8 (8-inch) flour tortillas, cut into quarters
  • 2 cups shredded Mexican cheese blend
  • 1/2 cup sour cream, for topping (optional)
  • Fresh cilantro, chopped, for garnish (optional)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, rinsed black beans, enchilada sauce, cooked rice, chili powder, cumin, and garlic powder. Mix well.
  3. Stir in 1/2 cup of the salsa until everything is evenly coated.
  4. Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish.
  5. Arrange half of the cut tortilla pieces over the chicken mixture in a single layer.
  6. Spread half of the remaining chicken mixture over the tortillas. Sprinkle with 1 cup of the shredded cheese.
  7. Top with the remaining tortilla pieces. Spread the rest of the chicken mixture over the top layer of tortillas.
  8. Pour the remaining 1/2 cup of salsa over the top layer. Sprinkle with the remaining 1 cup of cheese.
  9. Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese is melted and lightly browned.
  10. Let the burrito bake rest for 5 minutes before serving. Top individual servings with sour cream and fresh cilantro, if desired.

Notes

  • For a make ahead burrito bake, assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Add 10 minutes to the bake time if baking directly from the refrigerator.
  • This recipe works well for freezer friendly burrito bake preparation; freeze assembled, unbaked casserole for up to 3 months. Thaw completely before baking, or add 15-20 minutes to the bake time if baking from frozen.
  • To make this a protein packed burrito bake, add one can of drained corn or substitute half the rice with cauliflower rice.

Nutrition

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