Chicken Burrito Bake
Transform your weeknight dinner routine with this crowd-pleasing Chicken Burrito Bake, a one-dish wonder that's bursting with bold Tex-Mex flavors. Combining tender shredded chicken, hearty rice, black beans, sweet corn, and zesty diced tomatoes with green chiles, this recipe wraps all the goodness in soft flour tortillas, smothered in rich red enchilada sauce and ooey-gooey melted Mexican cheese. Ready in just 45 minutes, it's perfect for busy families or meal prepping. Garnished with fresh cilantro and served with sour cream, salsa, or guacamole on the side, this baked burrito casserole packs convenience and comfort into every bite. Whether you're craving savory enchiladas or a cozy casserole, this dish is as versatile as it is delicious.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Cooked white or brown rice
- 1 can (15 oz) Black beans, drained and rinsed
- 1 cup Corn kernels, drained (fresh, canned, or frozen)
- 1 can (10 oz) Diced tomatoes with green chiles (Rotel)
- 2 cups Shredded Mexican blend cheese
- 4 large Flour tortillas
- 2 cups Red enchilada sauce
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- Sour cream (optional, for serving)
- Salsa (optional, for serving)
- Guacamole (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
In a large mixing bowl, combine the cooked shredded chicken, cooked rice, black beans, corn, diced tomatoes with green chiles, 1 cup of shredded cheese, chili powder, ground cumin, salt, and black pepper. Mix until well combined.
Spoon about 1/4 of the chicken mixture onto a large flour tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them side by side in the dish.
Pour the red enchilada sauce evenly over the top of the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining 1 cup of shredded cheese evenly over the enchilada sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro and serve hot with your choice of sour cream, salsa, or guacamole on the side.
Nutrition Facts
Calories |
3997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 11057 mg | 481% | |
| Total Carbohydrate | 366.6 g | 133% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 42.2 g | ||
| Protein | 332.5 g | 665% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2316 mg | 178% | |
| Iron | 39.1 mg | 217% | |
| Potassium | 4644 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
