Easy Chicken Burrito Casserole Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
