Easy Chicken Burrito Casserole Recipe
This Easy Chicken Burrito Casserole is a flavorful and comforting one-dish meal perfect for busy weeknights. It combines tender shredded chicken, rice, black beans, corn, bell peppers, and aromatic spices, all baked to perfection and topped with melted Monterey Jack cheese. With its simple preparation and wholesome ingredients, it’s a delicious twist on classic burrito flavors that the whole family will enjoy.
- Prep Time: 15 minutes
- Cook Time: 70-80 minutes
- Total Time: 1 hour 25 minutes to 1 hour 35 minutes
- Yield: 6-8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Scale
Vegetables & Beans
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup corn kernels, frozen
- 1 14-ounce can low sodium black beans, drained and rinsed
- 1 4-ounce can mild green chilies
Grains & Broth
- 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
- 3 cups reduced sodium chicken broth
Protein
- 5 cups shredded cooked chicken
Seasonings & Sauces
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
Dairy
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat and Mix Base: 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 these ingredients thoroughly to ensure even distribution of flavors.
- Combine Broth Mixture: In a separate bowl or large measuring cup, whisk together the reduced sodium chicken broth, canned mild green chilies, tomato paste, and olive oil until the mixture is smooth and well combined. This liquid will infuse the casserole with rich flavor and help cook the rice evenly.
- Mix Wet and Dry Ingredients: Pour the broth mixture into the baking dish containing the rice and vegetables. Stir gently to combine all elements, making sure the rice is submerged and mixed with the liquid and spices.
- Add Protein and Beans: Incorporate the shredded chicken, drained black beans, and frozen corn into the dish. Stir again until all components are evenly distributed within the casserole mixture.
- Bake Covered: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 65 to 70 minutes, or until the rice is fully cooked and all liquid has been absorbed. This slow baking allows the flavors to meld beautifully.
- Add Cheese Topping: Carefully remove the foil from the casserole and sprinkle the shredded Monterey Jack cheese evenly over the top. Return the dish to the oven for an additional 5 to 10 minutes, or until the cheese is melted and slightly golden.
- Cool and Serve: Remove the casserole from the oven and allow it to cool for 5 to 10 minutes. Serve warm with optional garnishes such as fresh cilantro, sliced green onions, salsa, and avocado for extra flavor and freshness.
Notes
- You can substitute white rice for brown rice if preferred, adjusting baking time slightly if needed.
- If homemade fajita seasoning is not available, a good quality store-bought mix works well.
- For added heat, increase the cayenne pepper or add diced jalapeños.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make it lower in fat, reduce the amount of cheese or use a reduced-fat cheese alternative.
Keywords: Chicken Casserole, Burrito Casserole, Mexican Casserole, Easy Dinner, One Dish Meal, Chicken and Rice, Mexican Inspired, Baked Burrito
