Easy Chicken Burrito Casserole Recipe

Introduction

This Easy Chicken Burrito Casserole is a flavorful, one-dish meal that combines rice, shredded chicken, beans, and cheese with a delicious blend of spices. It’s perfect for busy weeknights when you want something satisfying and simple to prepare.

Ingredients

• 1/2 cup finely diced onion
• 1 red bell pepper, diced
• 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)
• 1 cup corn kernels (frozen)
• 1 (14 ounce) can low sodium black beans, drained and rinsed
• 5 cups shredded chicken
• 3 cups reduced sodium chicken broth
• 1 (4 ounce) can mild green chilies
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 1 1/4 cups shredded Monterey Jack cheese

Instructions

1. Step 1: Preheat your oven to 400°F. In a 9×13 inch baking dish, combine the diced onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir well to mix.
2. Step 2: In a separate bowl or measuring cup, whisk together the chicken broth, mild green chilies, tomato paste, and olive oil until smooth and well combined.
3. Step 3: Pour the broth mixture into the baking dish and stir to incorporate it evenly with the rice and vegetables.
4. Step 4: Add the shredded chicken, black beans, and corn to the dish, then stir again until everything is evenly distributed.
5. Step 5: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 65-70 minutes, or until the rice has absorbed all the liquid and is tender.
6. Step 6: Remove the casserole from the oven and carefully take off the foil. Sprinkle the shredded Monterey Jack cheese evenly over the top.
7. Step 7: Return the uncovered dish to the oven for another 5-10 minutes, until the cheese has melted and turned slightly golden.
8. Step 8: Let the casserole cool for 5-10 minutes before serving. For extra flavor, garnish with fresh cilantro, chopped green onion, salsa, or avocado if desired.

Tips & Variations

• Use leftover rotisserie chicken to save time and add extra flavor.
• Swap Monterey Jack cheese for cheddar or pepper jack for a different taste.
• Add a squeeze of fresh lime juice just before serving to brighten the flavors.
• Include diced jalapeños for extra heat if you prefer a spicier dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. You can also freeze the casserole for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, you can substitute long grain white rice if you prefer. The cooking time and liquid absorption will be similar, making it an easy swap.

Is it necessary to cover the casserole while baking?

Covering with foil traps steam and helps the rice cook evenly by absorbing the liquid. Removing the cover at the end allows the cheese to brown nicely without drying out the casserole.

Easy Chicken Burrito Casserole Recipe

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This Easy Chicken Burrito Casserole is a flavorful and hearty baked dish combining tender shredded chicken, brown rice, black beans, corn, and a blend of fajita seasoning and spices. Topped with melted Monterey Jack cheese, this comforting casserole is perfect for a family dinner or meal prep. The recipe uses simple ingredients and comes together effortlessly in one baking dish, delivering a Mexicana-inspired dish that’s both satisfying and nutritious.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1/2 cup finely diced onion
• 1 red bell pepper, diced
• 1 cup corn kernels (frozen)
• 1 4 ounce can mild green chilies

Proteins

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

Grains and 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)

Liquids and Oils

• 3 cups reduced sodium chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon olive oil

Instructions

1. Preheat and Combine Base Ingredients: Preheat your oven to 400°F (200°C). In a 9×13 inch baking dish, add the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir these together until evenly combined.
2. Prepare Broth Mixture: In a separate bowl or large measuring cup, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until the mixture is well combined, ensuring the tomato paste is fully dissolved.
3. Add Broth Mixture to Rice Base: Pour the broth mixture over the rice and vegetable mixture in the baking dish. Stir thoroughly to combine all ingredients uniformly.
4. Add Proteins and Corn: Add the shredded chicken, rinsed black beans, and corn kernels to the baking dish. Stir well to evenly distribute these ingredients throughout the casserole.
5. Bake Covered: Cover the baking dish tightly with aluminium foil. Place it in the preheated oven and bake for 65 to 70 minutes, or until all the liquid is absorbed and the rice is tender.
6. Add Cheese Topping: Remove the casserole from the oven and carefully take off the aluminium foil. Evenly sprinkle the shredded Monterey Jack cheese over the top of the casserole.
7. Finish Baking: Return the uncovered casserole to the oven for an additional 5 to 10 minutes until the cheese has melted fully and is slightly golden.
8. Cool and Serve: Remove the casserole from the oven and allow it to cool for 5 to 10 minutes before serving. Optionally, top with fresh cilantro, chopped green onions, salsa, and avocado slices for extra flavor.

Notes

• You can substitute white rice for brown rice if preferred, but cooking times may vary slightly.
• Using reduced sodium broth and beans helps control the salt content of the dish.
• For added spice, increase the cayenne pepper or add jalapeños.
• This casserole can be made ahead of time and reheated; just add the cheese topping before reheating to maintain its melt and texture.
• Leftovers keep well in the refrigerator for up to 3 days or can be frozen for up to 2 months.

Keywords: chicken casserole, burrito casserole, easy dinner, baked chicken, Mexican chicken casserole, casserole with rice, healthy casserole