Easy Chicken Burrito Casserole Recipe
This Easy Chicken Burrito Casserole is a flavorful, comforting one-dish meal perfect for weeknight dinners. Packed with shredded chicken, black beans, corn, bell peppers, and brown rice, it’s seasoned with fajita spices and baked until tender, then topped with melted Monterey Jack cheese. Simple to prepare and hearty, it offers a delicious twist on classic burrito flavors in a convenient casserole form.
- Prep Time: 15 minutes
- Cook Time: 70-80 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6-8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
- Diet: Low Fat
Ingredients
Scale
Vegetables & Beans
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup corn kernels (frozen)
- 1 14 ounce can low sodium black beans, drained and rinsed
- 1 4 ounce can mild green chilies
Grains & Seasonings
- 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
Proteins & Dairy
- 5 cups shredded chicken
- 1 1/4 cups shredded Monterey Jack cheese
Liquids & Oils
- 3 cups reduced sodium chicken broth
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
Instructions
- Preheat and mix base ingredients. Preheat your oven to 400°F. In a 9×13 inch baking dish, combine the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir well to distribute the spices evenly with the vegetables and rice.
- Prepare the broth mixture. In a separate bowl or measuring cup, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until the mixture is smooth and well blended.
- Combine broth with rice mixture. Pour the broth mixture into the baking dish over the rice and vegetables. Stir thoroughly so the liquid incorporates evenly with the rice mixture.
- Add chicken, beans, and corn. To the baking dish, add the shredded chicken, rinsed black beans, and corn kernels. Stir again gently to combine all ingredients uniformly throughout the dish.
- Bake the casserole covered. Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 65-70 minutes or until the rice is fully cooked and has absorbed all the liquid.
- Add cheese topping. Remove the casserole from the oven and carefully take off the foil. Evenly sprinkle the shredded Monterey Jack cheese over the top of the casserole.
- Melt the cheese. Return the uncovered casserole to the oven and bake for an additional 5-10 minutes until the cheese has melted completely and becomes slightly golden on top.
- Cool and serve. Remove the casserole from the oven and let it rest for 5-10 minutes to thicken slightly. Serve warm, optionally garnished with fresh cilantro, green onion, salsa, and avocado slices for extra flavor and color.
Notes
- Using parboiled long-grain brown rice helps ensure the rice cooks properly when baked with the casserole.
- Fajita seasoning can be store-bought or homemade to control sodium and spice levels.
- For a spicier dish, increase the cayenne pepper or add chopped jalapeños.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- You can substitute shredded rotisserie chicken or cooked chicken breasts for convenience.
Keywords: chicken casserole, burrito casserole, baked chicken recipe, easy dinner, Mexican casserole, chicken and rice bake
Find it online: https://leofoster.com/easy-chicken-burrito-casserole-recipe/
