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Easy Chicken Burrito Casserole

Easy Chicken Burrito Casserole

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Enjoy a delightful twist on your favorite Mexican cuisine with this Easy Chicken Burrito Casserole. This comforting dish combines tender shredded chicken, aromatic spices, and wholesome rice all baked in one dish for minimal cleanup. Loaded with protein and fiber, it’s an ideal choice for busy weeknights or family gatherings. Customize it with your favorite vegetables or beans to suit your taste. Topped with gooey Monterey Jack cheese, each bite is a satisfying explosion of flavor that the whole family will love.

Ingredients

Scale
  • 1/2 cup finely diced onion
  • 1 red bell pepper (diced)
  • 1 cup uncooked long-grain brown rice
  • 3 tablespoons fajita seasoning
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 cup corn kernels (frozen)
  • 1 can low sodium black beans (drained and rinsed)
  • 5 cups shredded chicken
  • 3 cups reduced sodium chicken broth
  • 1 can mild green chilies
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 1 1/4 cups shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a 9×13 inch baking dish, combine the onion, red bell pepper, rice, fajita seasoning, and cayenne pepper (if using). Mix well.
  3. In a separate bowl, whisk together the chicken broth, green chiles, tomato paste, and olive oil until well combined.
  4. Pour the broth mixture over the rice mixture in the baking dish and stir until evenly mixed.
  5. Add the shredded chicken, black beans, and corn to the baking dish. Stir until fully incorporated.
  6. Cover the dish tightly with aluminum foil and bake for 65–70 minutes or until all liquid is absorbed.
  7. Remove from oven, take off the foil, and sprinkle cheese over the top.
  8. Return to the oven for another 5–10 minutes until cheese is melted and slightly golden.
  9. Let cool for about 5–10 minutes before serving. Top with fresh cilantro, green onions, salsa, or avocado if desired.

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