Cheesy Chicken Burrito Casserole Bake with Beans and Rice (Print version)
A cozy Tex-Mex chicken casserole with beans, rice, salsa, corn, and a bubbling layer of cheddar and Monterey Jack.
# Ingredients:
For the casserole
01 -
1 tablespoon olive oil, for greasing the dish
02 -
3 cups (420 g) cooked shredded chicken
03 -
2 cups (370 g) cooked long-grain white rice or brown rice
04 -
1 can (15 oz / 425 g) black beans, drained and rinsed
05 -
1 can (15 oz / 425 g) corn, drained
06 -
1 can (10 oz / 285 g) diced tomatoes with green chilies, drained
07 -
1 cup (250 g) salsa
08 -
1 cup (240 g) sour cream
09 -
1 packet (1 oz / 30 g) taco seasoning
10 -
1/2 teaspoon kosher salt, plus more to taste
For topping and serving
11 -
1 cup (115 g) shredded cheddar cheese
12 -
1 cup (115 g) shredded Monterey Jack cheese
13 -
2 tablespoons chopped fresh cilantro
14 -
1 lime, cut into wedges
15 -
Tortilla chips, avocado, or warm tortillas, optional for serving
# Instructions:
01 -
Heat the oven to 350°F (175°C). Grease a 9 x 13 inch (33 x 23 cm) baking dish with olive oil.
02 -
In a large bowl, stir together the chicken, cooked rice, black beans, corn, diced tomatoes with green chilies, salsa, sour cream, taco seasoning, and salt.
03 -
Stir in half of the cheddar and half of the Monterey Jack. Taste the filling and adjust salt or salsa heat if needed.
04 -
Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar and Monterey Jack over the top.
05 -
Cover the dish tightly with foil and bake for 25 minutes, until the center is hot and the edges begin to bubble.
06 -
Remove the foil and bake for 10-15 minutes more, until the cheese is melted and lightly golden. Rest 8-10 minutes, then garnish with cilantro and serve with lime wedges.
# Good to know:
01 -
Use cooked rice, not uncooked rice, for this version.
02 -
Resting helps the casserole scoop cleanly.
03 -
Add hot salsa or pepper Jack for more heat.