Chicken Burrito Casserole Bake (Print Version)
Cheesy chicken, beans, and rice baked in one dish with vibrant flavors and creamy, melty cheese topping.
# Ingredients:
→ Main
01 -
400 g cooked chicken, shredded
02 -
425 g tinned black beans, drained and rinsed
03 -
425 g tinned corn, drained
04 -
285 g tinned diced tomatoes with green chilies
05 -
200 g cooked rice, white or brown
06 -
115 g shredded cheddar cheese
07 -
115 g shredded Monterey Jack cheese
08 -
30 g taco seasoning mix
09 -
250 ml salsa
10 -
240 ml sour cream
11 -
15 ml olive oil
12 -
15 g fresh cilantro, chopped (optional, for garnish)
13 -
Tortilla chips or flour tortillas, for serving (optional)
# Instructions:
01 -
Preheat the oven to 175°C (350°F) and grease a 33 x 23 cm (9 x 13 inch) baking dish with olive oil.
02 -
In a large mixing bowl, combine shredded chicken, black beans, corn, diced tomatoes with green chilies, cooked rice, taco seasoning, salsa, and half of each cheese. Stir until thoroughly integrated.
03 -
Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining cheddar and Monterey Jack cheeses over the top.
04 -
Cover the dish with foil and bake for 25 minutes.
05 -
Remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese is melted and golden.
06 -
Allow to cool briefly, then garnish with chopped cilantro if desired. Serve warm with optional tortilla chips or flour tortillas.
# Notes:
01 -
For added flavor, sprinkle extra taco seasoning on top before baking or mix in chopped jalapeños for heat.