This easy chicken burrito casserole is a hearty, family-friendly dinner loaded with shredded chicken, rice, beans, salsa, and plenty of melted cheese. It bakes into a comforting Tex-Mex casserole that is perfect for busy weeknights.
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large bowl, combine the shredded chicken, cooked rice, black beans, corn, enchilada sauce, salsa, cumin, chili powder, garlic powder, salt, and black pepper.
Spread half of the tortilla strips in the bottom of the prepared baking dish.
Spoon half of the chicken mixture over the tortilla strips, then sprinkle with 1 cup of the shredded cheese.
Repeat with the remaining tortilla strips and chicken mixture, then top with the remaining 1 cup of cheese.
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for 10 to 15 minutes more, until the cheese is melted and bubbly and the casserole is heated through.
Let the casserole rest for 5 minutes before serving. Garnish with green onions and cilantro, and serve with sour cream if desired.
Notes
For extra flavor, use rotisserie chicken or add diced jalapeños. You can swap the white rice for brown rice, and the casserole can be assembled ahead of time and refrigerated before baking.