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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
