Description
This easy chicken burrito casserole is a delicious, low-prep Mexican-inspired dinner that combines all your favorite burrito flavors into one hearty dish. Featuring a blend of shredded chicken, rice, black beans, corn, and cheese baked to perfection, it’s a nutritious, protein-packed meal perfect for feeding the whole family. Gluten-free and customizable with simple ingredients, this casserole is a comforting, satisfying dinner any night of the week.
Ingredients
Vegetables and Rice
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice (or long grain white rice)
- 1 cup frozen corn kernels
Protein and Beans
- 5 cups shredded chicken (cooked)
- 1 (14 ounce) can low sodium black beans, drained and rinsed
Seasonings and Sauces
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 1 (4 ounce) can mild green chilies
- 3 cups reduced sodium chicken broth
- 3 tablespoons tomato paste
- 2 tablespoons olive oil
Cheese
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat and mix base ingredients: Preheat your oven to 400°F (200°C). 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 together to evenly distribute the seasonings and vegetables.
- Prepare broth mixture: In a separate bowl or measuring cup, whisk together the chicken broth, mild green chilies, tomato paste, and olive oil until fully incorporated and smooth.
- Combine broth with rice mixture: Pour the broth mixture over the rice and vegetable mixture in the baking dish. Stir well to combine all ingredients thoroughly.
- Add chicken, beans, and corn: Stir in the shredded chicken, black beans, and frozen corn kernels into the baking dish mixture. Mix until everything is evenly distributed.
- Cover and bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 65-70 minutes, or until most of the liquid is absorbed and the rice is tender.
- Add cheese and finish baking: Remove the foil carefully, sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole. Return to the oven uncovered and bake for an additional 5-10 minutes until the cheese is melted and lightly golden.
- Rest and serve: Remove the casserole from the oven and let it cool for 5-10 minutes before serving. Optionally garnish with fresh cilantro, sliced green onion, salsa, and avocado as desired.
Notes
- Oven baking times may vary; check for absorbed liquid and tender rice around 65 minutes. If still soupy, stir gently and continue baking until most liquid is absorbed.
- Homemade fajita seasoning works great, but you can substitute with store-bought fajita or taco seasoning.
- If you don’t have pre-cooked shredded chicken, use rotisserie chicken or boil/bake chicken breasts ahead of time and shred with forks.
- Allowing the casserole to rest after baking lets the rice fully absorb residual liquid for better texture.
