Easy Burrito Casserole

Aside from ice cream, burritos are my favorite food. They are bold flavors and textures wrapped in a warm tortilla. But huge, filling, delicious burritos come with a slight downside: a food coma is likely, and leftovers rarely reheat well.

Enter Burrito Casserole: Seasoned rice, shredded chicken, beans, salsa verde, and cheese are layered in a casserole dish and baked until perfectly melted. Cut them into small, medium or generous portions and reheat any leftovers nicely.

What’s in a burrito casserole?

This dish is packed with ingredients typically found in a chicken burrito, but in the form of a hearty layered casserole.

Rice: White long grain rice is cooked al dente with chicken broth and tomato paste. The rice takes about 20 minutes to cook; However, you’ll save some time (and dirty dishes!) by cooking the chicken right on top of the rice at the same time. The chicken helps flavor the rice.

Chicken: The recipe calls for 1 pound of boneless, skinless chicken breast, but chicken thighs or even a combination of both would work. If using chicken thighs, trim off the fat.

Spices: The spices in the recipe are a mixture of garlic powder, onion powder, cumin, chili powder, and paprika. Although tangy, the spice level is mild, making this dish easy for the whole family to enjoy. Add a pinch of cayenne pepper to make it spicier.

Cheese: I like Colby Jack cheese in casseroles because it bakes to a pretty swirl of yellow and white, melts well, and its smooth flavor pairs well with most ingredients.

Tortillas: This casserole is layered with three large (10 inch) flour tortillas (bottom, middle, and top). To fit the round tortillas in a square casserole dish, I cut each tortilla into three long strips and overlap them slightly. To fill in gaps, I cut open an extra tortilla.

beans: Any vigorously cooked beans of your choice will do. I personally love the taste and texture of pinto beans. I use canned beans for this recipe, but cook your own if you’d like! Avoid soft varieties like large northern beans that fall apart easily. Rinse and drain the beans well before adding them to the casserole.

Delicious variations

Experiment a little! Here are some ideas for tasty variations:

• Make it a vegetarian dish by omitting the chicken and adding an additional 15-ounce can of beans. Replace the chicken stock with vegetable stock or water (add an additional 1/2 teaspoon salt if using water). Sauteed peppers and onions would be delicious too.
• Make it spicier by adding 1/2 teaspoon cayenne pepper.
• Use smoked paprika powder instead of regular paprika.
• Add 1 to 2 teaspoons of dried oregano to the rice to enhance the herbal flavor.
• Do you have a cheese that you have a liking for? Feel free to use it as long as it melts well! Low moisture mozzarella is always a good choice – it melts beautifully. Use sharp cheddar for a bit of zing. Pepper Jack is an easy way to add a little spice. You need two cups. Extra cheese on top (before baking) is fine for cheese lovers.
• Use corn tortillas instead of flour tortillas for a nuttier corn flavor.
• Black beans or kidney beans work in place of pinto beans.

How to store and reheat leftovers

Transfer leftovers to a container with a lid or cover the casserole dish tightly with foil. Refrigerate for up to 3 days.

Heat the casserole (leave the foil on top) in a 350°F oven for about 25 minutes, until heated through. If you’re pressed for time, cut out individual portions and microwave them, covered, until heated through.

More spiced and baked recipes

• Chile Relleno casserole
• Mexican lasagna
• Tamale Pie
• Quesadilla Pie
• Green chile enchiladas