Quick and Easy Chicken Burrito Casserole Recipe
This Quick and Easy Chicken Burrito Casserole is a delicious, comforting one-dish meal combining tender shredded chicken, rice, beans, and vibrant veggies baked to perfection with melty Monterey Jack cheese on top. Perfect for busy weeknights, this recipe features a flavorful blend of fajita seasoning, green chilies, and a hint of cayenne for a mild kick, delivering a wholesome and satisfying Tex-Mex-inspired casserole that serves 8.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Vegetables and Seasonings
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 1 cup corn kernels (frozen)
- 1 4-ounce can mild green chilies
Proteins and Beans
- 5 cups shredded chicken
- 1 14-ounce can low sodium black beans, drained and rinsed
Grains and Liquids
- 1 cup uncooked parboiled long-grain brown rice (can also use long-grain white rice)
- 3 cups reduced sodium chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
Dairy
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat and combine base ingredients: Preheat your oven to 400°F. In a 9×13 inch baking dish, add the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir these together until well combined to create the flavorful base of your casserole.
- Prepare the broth mixture: In a separate bowl or large measuring cup, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil. Make sure all ingredients are well blended to ensure a rich and even flavor throughout the dish.
- Combine broth with rice mixture: Pour the broth mixture into the baking dish with the rice and vegetable mixture. Stir thoroughly so that the liquids evenly coat the rice and veggies, which will help the rice cook perfectly while absorbing the flavors.
- Add proteins and corn: Add the shredded chicken, rinsed black beans, and frozen corn kernels to the baking dish. Mix everything together gently but completely to distribute all ingredients evenly throughout the casserole.
- Bake covered: Cover the baking dish tightly with aluminum foil to trap steam and moisture. Place it in the preheated oven and bake for 65-70 minutes, or until all the liquid has been absorbed by the rice and the rice is tender.
- Add cheese topping: After baking, carefully remove the foil and sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole. This adds a creamy, melty layer for extra richness.
- Finish baking: Return the uncovered casserole to the oven and bake for an additional 5-10 minutes, until the cheese has melted completely and is starting to turn golden brown.
- Rest and serve: Remove the casserole from the oven and let it cool for 5-10 minutes to set. Serve warm, garnished with fresh cilantro, green onions, salsa, and avocado slices if desired for extra freshness and flavor.
Notes
- For a spicier version, increase or omit the cayenne pepper depending on your heat preference.
- Feel free to substitute the brown rice with white rice if preferred; cooking time may vary slightly.
- Use rotisserie chicken for a time-saving option or leftover cooked chicken.
- To make it gluten-free, ensure all seasoning and broth are certified gluten-free.
- This casserole freezes well; store in an airtight container and reheat thoroughly before serving.
- Consider adding a dollop of sour cream or a squeeze of fresh lime juice while serving for added zest.