Easy Chicken Burrito Casserole Recipe

Introduction

This Easy Chicken Burrito Casserole is a flavorful, comforting dish perfect for busy weeknights. It combines tender chicken, rice, and classic Mexican-inspired ingredients into one easy-to-make meal that the whole family will love.

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 oven to 400°F. In a 9×13 inch baking dish, combine onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir to mix well.
2. Step 2: In a separate bowl or measuring cup, whisk together chicken broth, green chilies, tomato paste, and olive oil until smooth.
3. Step 3: Pour the broth mixture into the baking dish and stir to combine with the rice and vegetables.
4. Step 4: Add shredded chicken, black beans, and corn to the baking dish, then stir again until all ingredients are evenly distributed.
5. Step 5: Cover the baking dish tightly with aluminum foil and bake for 65-70 minutes, or until all liquid is absorbed and the rice is tender.
6. Step 6: Remove the foil, sprinkle the shredded Monterey Jack cheese evenly over the top, and return to the oven for 5-10 minutes until the cheese is melted and lightly browned.
7. Step 7: Take the casserole out of the oven and let it cool for 5-10 minutes before serving. Optionally, garnish with fresh cilantro, green onion, salsa, or avocado for extra flavor.

Tips & Variations

• Use pre-cooked rotisserie chicken to save time without sacrificing flavor.
• Swap Monterey Jack cheese for cheddar or a Mexican cheese blend if preferred.
• Add a chopped jalapeño or more cayenne pepper for extra heat.
• For a vegetarian version, omit chicken and increase beans or add sautéed mushrooms.
• If you don’t have fajita seasoning, a mix of chili powder, cumin, paprika, garlic powder, and onion powder works well.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until heated through. This casserole also freezes well; thaw overnight in the fridge 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 for brown rice. Cooking times and liquid absorption may vary slightly, so monitor the casserole near the end of baking.

Can I prepare this casserole ahead of time?

Absolutely! Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the bake time if baking straight from the fridge.

Easy Chicken Burrito Casserole Recipe

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★★★★★

4.6 from 103 reviews

• Author: lina
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Diet: Low Salt

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Description

This Easy Chicken Burrito Casserole is a flavorful and hearty one-dish meal combining tender shredded chicken, brown rice, black beans, vegetables, and a blend of fajita spices. Baked to perfection and topped with melted Monterey Jack cheese, it’s perfect for a comforting family dinner with Mexican-inspired flavors.

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Ingredients

Scale 1x2x3x

Vegetables & Produce

• 1/2 cup finely diced onion
• 1 red bell pepper, diced
• 1 cup corn kernels (frozen)

Proteins & Canned Goods

• 5 cups shredded chicken
• 1 14-ounce can low sodium black beans, drained and rinsed
• 1 4-ounce can mild green chilies

Grains & Staples

• 1 cup uncooked parboiled long-grain brown rice (can substitute long grain white rice)
• 3 tablespoons fajita seasoning (homemade or store-bought)
• 1/8 teaspoon cayenne pepper (optional)
• 3 cups reduced sodium chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon olive oil

Dairy

• 1 1/4 cups shredded Monterey Jack cheese

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Instructions

1. Prepare the base mixture: 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 evenly distribute the ingredients.
2. Mix the liquid ingredients: In a separate bowl or large measuring cup, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until fully combined, creating a flavorful liquid base for the casserole.
3. Combine broth and base: Pour the broth mixture over the rice and vegetable mixture in the baking dish. Stir thoroughly to ensure the rice is evenly coated and mixed with the liquid and vegetables.
4. Add proteins and beans: Fold in the shredded chicken, drained black beans, and frozen corn kernels into the casserole mixture until everything is well combined and uniformly distributed.
5. Bake the casserole: Cover the baking dish tightly with aluminum foil to retain moisture. Place in the preheated oven and bake for 65 to 70 minutes, or until the liquid is fully absorbed and the rice is tender.
6. Add cheese topping: Carefully remove the casserole from the oven, take off the foil, and sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole.
7. Melt the cheese: Return the uncovered casserole to the oven and bake for an additional 5 to 10 minutes, until the cheese has melted and has a slight golden color.
8. Serve: Remove from oven and allow the casserole to cool for 5 to 10 minutes. Serve warm, garnished with fresh cilantro, sliced green onion, salsa, and avocado if desired for added flavor and freshness.

Notes

• You can substitute long-grain white rice if preferred, but cooking times may vary slightly.
• For a spicier casserole, increase the cayenne pepper or use a hotter variety of chilies.
• Use reduced sodium ingredients to control the salt content for a healthier dish.
• Leftovers can be refrigerated for up to 3 days and reheated well covered to maintain moisture.
• Adding fresh cilantro, green onions, salsa, and avocado at serving enhance the flavor and presentation.

• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Keywords: Chicken casserole, Burrito casserole, Mexican casserole, Easy dinner, Baked chicken and rice, Healthy casserole, Fajita seasoning, Black beans, Monterey Jack cheese