Easy Chicken Burrito Casserole

This vibrant Chicken Burrito Casserole brings all the flavors of your favorite Tex-Mex night to a simple, crowd-pleasing bake. Layers of tender seasoned chicken, sautéed aromatics, beans, corn, diced green chiles and melty cheese are nestled between strips of warm corn tortillas. A squeeze of fresh lime and a sprinkle of cilantro brighten every bite, while optional toppings let each eater customize their plate. Whether you’re feeding a family or meal-prepping for the week, this hearty casserole is as satisfying as it is easy to assemble.

Why You’ll Love Chicken Burrito Casserole

• All-in-one bake: No need to cook tortillas, chicken and veggies separately—this casserole does it together.
• Customizable toppings: Offer salsa, avocado, Greek yogurt or jalapeños so everyone can build their perfect plate.
• Feeds a crowd: A single 9×13-inch pan serves 6–8, making it ideal for potlucks or batch cooking.
• Fresh and flavorful: Homemade spice blend, lime juice and cilantro keep it bright, while beans and corn add texture and color.

Ingredients Of Chicken Burrito Casserole

• 1 tablespoon avocado oil (or olive oil)
• 1 small yellow onion, diced (about 1 cup)
• 4 garlic cloves, minced
• 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper (optional, for heat)
• Kosher salt and freshly ground black pepper, to taste
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can fire-roasted corn, drained
• 1 (10-ounce) can diced tomatoes with green chiles, undrained
• 1 cup salsa verde (or your favorite red salsa)
• 8–10 six-inch corn tortillas, cut into 1-inch strips
• 2 cups shredded Mexican-style cheese blend (cheddar, Monterey Jack, etc.)
• Juice of 1 lime (about 2 tablespoons)
• ¼ cup chopped fresh cilantro, plus extra for garnish

Directions

1. Preheat and prep. Position a rack in the center of your oven and preheat to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a thin drizzle of oil.

2. Slice tortillas. Stack the corn tortillas and use a sharp knife or kitchen shears to cut each into roughly 1-inch strips. Transfer to a bowl and set aside.

3. Sauté aromatics. In a large, heavy-bottomed skillet over medium heat, warm the avocado oil until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Stir in the minced garlic and cook for 30 seconds more, until fragrant.

4. Season chicken. Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne (if using), 1 teaspoon salt and ½ teaspoon pepper over the chicken pieces. Toss to coat evenly in the spice mixture.

5. Brown chicken. Push the onions and garlic to the side of the skillet. Add the seasoned chicken in a single layer and cook undisturbed for 2–3 minutes, until the bottoms begin to brown. Flip the pieces and cook for another 2–3 minutes, until mostly cooked through.

6. Build the filling. Stir the onions and garlic back into the chicken. Add the black beans, corn, diced tomatoes with their juices and salsa verde. Stir to combine, then reduce the heat to low and let the mixture simmer gently for 5–7 minutes, stirring occasionally, until slightly thickened and the chicken is cooked through. Taste and adjust seasoning with more salt and pepper if needed. Remove from heat.

7. Add lime and cilantro. Stir the fresh lime juice and chopped cilantro into the filling, reserving a little cilantro for garnish.

8. Assemble the casserole. Spread half of the tortilla strips in an even layer across the bottom of the prepared baking dish. Spoon half of the chicken-bean mixture over the tortillas, spreading it out evenly. Sprinkle with 1 cup of the shredded cheese. Repeat with the remaining tortilla strips, chicken mixture and remaining 1 cup cheese.

9. Bake. Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and continue baking for 8–10 minutes, or until the cheese is melted, bubbly and just beginning to brown at the edges.

10. Rest and serve. Let the casserole rest on a wire rack for 5 minutes to set. Garnish with the reserved cilantro, sliced green onions, jalapeño slices, diced avocado or dollops of Greek yogurt or sour cream, as desired.

Pro Tips and Variations

• Make-ahead: Assemble the casserole up to step 8, cover tightly, and refrigerate for up to 24 hours. Add an extra 5 minutes to baking time if baking cold.
• Leftover chicken: Swap in 3 cups shredded rotisserie or leftover chicken, omit step 4 seasoning, and stir spices directly into the filling.
• Gluten-free: Use corn tortillas (already specified) or lightly crush a handful of favorite tortilla chips into the layers.
• Vegetarian twist: Omit chicken; increase beans to 2 cans and add 1 diced bell pepper or zucchini.
• Spicy option: Stir 1–2 tablespoons chipotle in adobo sauce into the filling or top with pickled jalapeños.

Serving Suggestions

• Freshly chopped tomato and onion salsa
• Creamy guacamole or sliced avocado
• A crisp green salad with lime vinaigrette
• Cilantro-lime rice or cilantro cauliflower rice
• Pickled red onions or jalapeños for tang and heat

Storage/Reheating

Refrigerate any leftover casserole in an airtight container for up to 4 days. To reheat, place individual portions in a microwave-safe dish and heat for 1–2 minutes, or until warmed through. For oven reheating, cover with foil and bake at 350°F (175°C) for 10–12 minutes. To freeze, wrap tightly in foil then plastic wrap after baking; freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

1. Can I use ground beef or turkey instead of chicken?
Yes—brown 1½ pounds of ground beef or turkey in step 5, drain any excess fat, then proceed with the recipe as written.

2. How do I know when the filling is done?
The chicken should register 165°F (74°C) on an instant-read thermometer, and the sauce should thicken slightly, coating the back of a spoon.

3. Can I assemble this gluten-free?
Absolutely. Corn tortillas are naturally gluten-free. Just ensure your salsa and spices are certified gluten-free if needed.

4. What’s the best way to reheat without drying out?
Cover the casserole or individual servings with foil or a damp paper towel to retain moisture. Reheat slowly at moderate temperature (300–325°F) for best results.

Conclusion

This Chicken Burrito Casserole strikes the perfect balance between effortless weeknight convenience and crave-worthy Tex-Mex flavor. With simple pantry staples, fresh lime and herbs, and plenty of melty cheese, it satisfies even the hungriest crowd. Adapt it to your tastes—add extra veggies, swap proteins or dial up the heat—and enjoy a delicious all-in-one meal that’s guaranteed to become a dinner rotation favorite.

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