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Chicken Burrito Casserole

Chicken Burrito Casserole Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 415
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked and shredded chicken
  • 2 cups cooked white rice
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 (4 oz) can diced green chiles
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 (15 oz) can red enchilada sauce
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Optional toppings: cilantro, diced tomatoes, avocado, lime

Method
 

  1. Preheat oven to 375°F (190°C). In a skillet over medium heat, warm olive oil and sauté onion for 4 minutes. Add garlic, cumin, chili powder, and green chiles; cook 30 seconds.
  2. In a large bowl, whisk enchilada sauce and sour cream. Fold in chicken, rice, beans, corn, and onion mixture; season with salt.
  3. Spread into a greased 9x13-inch dish and top evenly with both cheeses.
  4. Bake 25 to 30 minutes until bubbly and golden. Let rest 5 minutes, then serve with fresh toppings.

Notes

Let the casserole rest for a full 5 minutes before scooping; it holds together better and the cheese sets just enough. The bake time assumes you used cooked chicken and rice. If you prepare them from scratch the same day, factor in additional time.