Easy One Pan Chicken Burrito Casserole

I love when you can turn one recipe into another recipe.

I mean take the classic chicken burrito. With all the good ingredients you can pack in, it’s no wonder that kids and adults love this quick snack or lunch idea.

But, what if you can mash a burrito into a casserole?

That snack food suddenly becomes the main meal for dinner.

And who doesn’t love tossing anything and everything into one pan and be able to make a whole meal outta it?

That’s why I’m loving this easy chicken burrito casserole!

It’s the classic burrito version without all that extra mess (hello sour cream spills).

Little kids will like eating a burrito as a casserole and adults will just love how easy it is to make on those busy nights.

With only one pan to clean at the end, this will always be a win in my book.

What You Need

Cooked, shredded chicken: Can use up leftovers or you can pick up a store-bought rotisserie chicken after work.
Black beans: The can version
Cooked rice: Need rice to make it burrito style.
Diced tomatoes with green chilies: Zesty and juicy!
Corn: To complete your ingredients but you can skip if somoene in your family doesn’t like (ahem..my husband).
Taco seasoning: No need to be Martha Steward and make this from scratch. The packaged kinds is perfect for this casserole.
Salsa: Mild or medium works best.
Shredded cheese: Pre-package or you can shred it yourself.
Flour tortillas: Cut them into strips.
Sour cream (optional)
Cilantro or green onions (optional): for toppings.

How to Make

Step 1: Preheat your oven 375°F. Grab a 9×13 backing dish and grease it.

Step 2: With a large bowl, add the chicken, rice, diced tomatoes, can of black beans (drained), corn (drained), taco seasoning packet and salsa. Mix it all up.

Step 3: Layer half of the tortilla strips in the baking dish and then add the chicken mixture with half of the shredded cheese.

Step 4: Make the casserole by repeating the layers with the remaining tortilla strips, mixture and cheese. Make sure the last layer is the cheese layer and add more shredded cheese to cover the entire casserole.

Step 5: Using foil, cover your casserole and bake int he oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until cheese is melted.

Step 6: Take the casserole out and let it sit for 5 minutes before serving. You can top the casserole with sour cream, cilantro and/or green onions.

One Pan Chicken Burrito Casserole

I’m sure you can’t wait to dive into this burrito casserole! Your whole house will smell yummy too!

And what’s great is that this dinner only uses one pan (well, there is the mixing bowl too)! So it’s easy clean up on your end!

Ingredients:

2 cups cooked, shredded chicken
1 can (15 oz) black beans, drained and rinsed
1 cup cooked white rice (brown works fine too)
1 can (10 oz) diced tomatoes with green chilies, drained
1 cup corn (fresh, frozen, or canned)
1 packet taco seasoning
1 cup salsa
1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)
4 large flour tortillas, cut into strips
½ cup sour cream (optional, for serving)
Chopped cilantro or green onions (optional, for garnish)

Instructions:

Preheat your oven to 375°F and grease a 9×13 baking dish.
In a large mixing bowl, add the chicken, black beans, rice, tomatoes, corn, taco seasoning, and salsa.
Layer half of the tortilla strips in the baking dish, followed by half of the chicken mixture and half of the cheese.
Repeat the layers with the remaining tortilla strips, chicken mixture, and cheese.
Cover with foil and bake for 20 minutes, then remove the foil and bake for another 10 minutes until the cheese is melted.
Let it sit for a few minutes before serving, then top with sour cream, cilantro, or green onions if using.

Have the best parts of a burrito in one easy casserole dish! Dig into a warm and cheese meal for a no-fuss dinner for your entire family!