This chicken burrito casserole recipe incorporates delicious shredded chicken with beans, rice, and a layer of tortillas covered in spicy taco seasoning. Get ready for this casserole to become your favorite meal prep dish if you love chicken burritos.

As a San Diego native, I love Mexican food. And despite knowing I will never be able to recreate the Mexican food I grew up with, I still have to try my hand at what I consider one of the best cuisines on the planet. Nothing compares to a homemade tortilla like the one you will find in Old Town San Diego, but this chicken burrito casserole is nothing to complain about. The shredded chicken, beans, rice, and enchilada sauce baked as a casserole is a filling take on the classic chicken burrito.

The best part is it’s easy to make. This recipe is for you if you are looking for a high-protein, busy weeknight meal full of flavor. It’s easy to fall into the trap of eating bland chicken and rice dishes while trying to build muscle and strength. But eating high-protein meals doesn’t have to be boring. You can achieve your muscle and strength-building goals with simple ingredients and a little effort. With an easy dinner like casseroles, you make several servings at once, which means you can enjoy this recipe over multiple days.

Recipe Video

Sometimes it’s just better to watch how its done! Check out the Outdoor Muscle YouTube Channel for more high protein recipe videos.

What Are the Base Ingredients of This Chicken Burrito Casserole Recipe?

Your base ingredients are simple for this recipe. I’ve included some optional ingredients below to customize this recipe how you like.

Chicken and Chicken Stock: Most Mexican restaurants in San Diego will give you the option of shredded chicken. I’ve always found shredded chicken to be the best because it soaks up the flavor of the spices and sauces better than chunked chicken. It’s also easier to eat. Chicken is an excellent source of lean protein. You’ll also need a cup of chicken stock to cook the chicken in.

Rice: Unlike most other places, Southern California burritos do not always contain rice. But in this case, we need the rice to act as a filler. It’s also high in carbohydrates to help fuel your day-to-day activities and workouts.

Beans: Beans are a staple in Mexican dining. You may not always find beans in a chicken burrito, but they are always available as a side. Beans are also a great source of fiber and protein. Including beans increases the protein content of the burrito by about 15 grams.

Tortillas: You can’t do chicken burritos without the tortillas! Think of the tortillas like the noodles in lasagna. They will help layer the casserole and hold everything together.

Seasoning: Mexican food uses a variety of seasonings and spices. I use a premade Mexican seasoning packet, but if you don’t have that on hand, you can use the following: chili powder, garlic powder, onion powder, paprika, cumin, salt, and pepper.

Onion and Garlic: You’ll need one small yellow onion (small diced) and three cloves of garlic (minced).

Green Chilis: A quarter cup of pre-cut green chilis gives this recipe a little kick!

Enchilada Sauce: This recipe uses 1/2 a cup of green enchilada sauce to make sure this casserole come out moist and flavorful.

Toppings: Get creative with the toppings! Some classics are sour cream, lime juice, hot sauce, salsa, cheese, green onions, salsa verde, and avocado.

Substitutions

Chicken: Want to mix it up? You can also make beef burrito casserole. Ground beef or steak will taste great in this recipe.

Beans: I use black beans in this recipe, but pinto beans or refried beans will also work.

Rice: I prefer white rice. It’s simple and easy to make. But brown rice or any other type of rice can also be used.

Tortillas: I’m not a huge fan of corn tortillas, but if you enjoy them, feel free to substitute them. Corn tortillas are typically smaller than flour, so you might not need to pre-cut these to fit in the baking dish.

Optional Ingredients

There are plenty of options depending on how you like your burritos.

Corn: Want a more Southwest-style burrito? Try adding a can of fire-roasted corn.

Cream of Chicken Soup: Want a creamier dish? Replace the chicken broth with cream of chicken soup or cream of mushroom soup.

Chilies and Peppers: Are you a spice lover? Add some bell pepper or jalapenos to the mix for a spicier flavor.

Cheese: Add your favorite shredded cheese to make this a cheesy burrito casserole.

Equipment Needed

• Medium-sized casserole dish or baking dish
• Large mixing bowl
• Mixing spoon
• Airtight container (to store leftovers)
• InstantPot (optional)

Recipe Notes

Mix some sharp cheddar cheese with the burrito mixture before placing it in the backing dish. Then, sprinkle some shredded cheese on top of the dish for an extra cheesy flavor.

Want to make the shredded chicken even faster? Try using the Instant Pot. Place the chicken breasts in the Instant Pot with a cup of chicken broth. Close the lid and press the pressure button. After the cooking time finishes, let vent naturally for ten minutes, then press the vent button for quick release. Open the lid, and the chicken is tender and easy to shred.

How to Make This Chicken Burrito Casserole Recipe

Step 1

This recipe is perfect for leftover chicken. Shred any leftover chicken, and you save yourself the step of cooking it. Or, pick up a rotisserie chicken from your local grocery store. If you don’t have leftover/rotisserie chicken available, you can make it using two large chicken breasts. You’ll start by preheating your oven to 375 degrees Fahrenheit. Season two chicken breasts with salt, pepper, and garlic powder. Place the chicken breasts in a baking dish with 1/4 cup of chicken stock. Bake for 20 minutes. Remove from the oven and place onto a cutting board. While the chicken breasts are still warm, use two forks to shred the chicken breasts.

If using an InstantPot, pour the chicken stock into pot. Add the chicken breasts. Cook on high pressure for 10 minutes. Then, allow the InstantPot to vent naturally for an additional 10 minutes. Press the valve to release any remaining pressure. Open the lid, then shred the chicken using two forks, making sure to soak in the remaining chicken stock.

Step 2

Prepare the rice. Cook one cup of rice in a rice cooker or on the stove top. If using the stove top, use one cup rice and 1.5 cups water. Bring to a simmer on medium-high heat. Turn down to low, cover and cook for 10-13 minutes. You will use 1.5 cups of the cooked rice. You will have some rice left over.

Step 3

Prepare the vegetables. Small dice the onion and mince the garlic.

Step 4

In a large bowl, combine the shredded chicken, onion, garlic, chilis, beans, and rice. Pour in the packet of Mexican seasoning, then stir the chicken mixture until combined.

Step 5

Cut four large flour tortillas into quarters. You may need to trim the tortillas to fit your basking dish.

Step 6

Grease a medium-size baking dish with olive oil or a nonstick cooking spray. Spoon a layer of the mixture into the bottom of the dish. Pat it down and make sure all the edges are covered.

Step 7

Add a layer of shredded cheese over the burrito mix. You can add as much or as little cheese as you like depending on your preference. As you can see below, I like it pretty cheesy!

Step 8

Add a layer of tortilla covering the mix just as you would if making lasagna. Cut the tortilla as needed to fill the dish. Cover the tortilla in a light layer of enchilada sauce, then repeat the process. Finish with a final layer of cheese on top of the dish.

Step 9

Place the baking dish in the oven at 375 degrees. Cook for 25 minutes. Cooking time may vary depending on the size and depth of your baking dish. Start with less time, increase in five minute increments until the cheese is melted.

Top with sour cream, avocado, or salsa and enjoy!

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