Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Chicken Burrito Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 3 reviews

This Easy Chicken Burrito Casserole is a delicious, hearty Mexican-inspired dish perfect for a family dinner. It combines shredded chicken, rice, black beans, vegetables, and spices all baked together in one dish, offering a convenient yet flavorful meal. Gluten-free and loaded with protein, this casserole is a comforting way to enjoy all the flavors of a burrito with minimal prep work.

  • Total Time: 1 hr 30 mins
  • Yield: 8 servings

Ingredients

Vegetables

  • 1/2 cup finely diced onion
  • 1 red bell pepper, diced
  • 1 cup corn kernels, frozen
  • Fresh cilantro, green onion, salsa, and avocado for serving (optional)

Protein & Dairy

  • 5 cups shredded chicken
  • 1 (14 ounce) can low sodium black beans, drained and rinsed
  • 1 1/4 cups shredded Monterey Jack cheese

Grains & Legumes

  • 1 cup uncooked parboiled long-grain brown rice (or long grain white rice)

Liquids & Oils

  • 3 cups reduced sodium chicken broth
  • 1 tablespoon olive oil

Seasonings & Others

  • 3 tablespoons fajita seasoning (homemade or store-bought)
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 (4 ounce) can mild green chilies
  • 2 tablespoons tomato paste

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the casserole evenly.
  2. Combine Base Ingredients: In a 9×13 inch baking dish, add the diced onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir these ingredients together until well combined to create the flavor base of your casserole.
  3. Mix 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 fully combined.
  4. Add Broth to Baking Dish: Pour the broth mixture over the rice and vegetables in the baking dish. Stir well to evenly distribute the liquid and seasoning throughout the rice mixture.
  5. Add Protein and Beans: Incorporate the shredded chicken, drained black beans, and corn kernels into the baking dish. Mix all ingredients thoroughly to ensure every bite has a good balance of protein and veggies.
  6. Bake Covered: Cover the baking dish tightly with aluminium foil to trap moisture. Bake in the preheated oven for 65-70 minutes, or until the rice has absorbed all the liquid and is tender.
  7. Add Cheese Layer: Remove the casserole from the oven and carefully take off the foil. Sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole.
  8. Final Bake: Return the uncovered casserole to the oven for an additional 5-10 minutes, or until the cheese is melted and slightly golden brown, creating a deliciously gooey crust.
  9. Rest and Serve: Once done, let the casserole cool for 5-10 minutes to set. Serve warm with optional garnishes such as fresh cilantro, sliced green onions, salsa, and avocado for extra flavor and texture.

Notes

  • Use parboiled brown rice for more nutritional value, but long grain white rice works as a quicker alternative.
  • Adjust the cayenne pepper based on your spice preference or omit if you want it milder.
  • This casserole can be prepared ahead and refrigerated before baking; just increase baking time slightly if baking from cold.
  • For a spicier kick, consider adding jalapeños or hot sauce when mixing the broth.
  • Leftovers keep well in the fridge for up to 3 days and make excellent next-day lunches.
  • Author: Daisy
  • Prep Time: 10 mins
  • Cook Time: 1 hr 20 mins
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://dishiary.com/easy-chicken-burrito-casserole-recipe/