Description
This Easy Chicken Burrito Casserole is a one-pan meal packed with Mexican flavors, shredded chicken, black beans, rice, and melted cheese. It’s a simple, hearty dish perfect for busy weeknights, meal prep, or feeding a crowd.
Ingredients
Scale
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice (or long-grain white rice)
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 1 cup frozen corn kernels
- 1 (14-ounce) can low-sodium black beans, drained and rinsed
- 5 cups shredded cooked chicken
- 3 cups reduced-sodium chicken broth
- 1 (4-ounce) can mild green chilies
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat the oven and prep ingredients: Set the oven to 400°F. In a 9×13-inch baking dish, mix together the uncooked rice, diced onion, bell pepper, fajita seasoning, and cayenne pepper (if using) until evenly distributed.
- Prepare the broth mixture: In a separate bowl, whisk together the chicken broth, green chilies, tomato paste, and olive oil until well combined. This will help flavor the rice while it cooks.
- Assemble the casserole: Pour the broth mixture into the baking dish, stirring it into the rice mixture. Add the shredded chicken, black beans, and corn, making sure everything is evenly mixed so that the flavors blend as they bake.
- Cover and bake: Tightly cover the dish with aluminum foil and bake for 65-70 minutes. Check for doneness by ensuring the rice has absorbed all the liquid. If there is still extra moisture, stir the mixture and return it to the oven for an additional 5-10 minutes.
- Add the cheese topping: Once the rice is fully cooked, remove the foil and evenly sprinkle shredded cheese over the top. Return the casserole to the oven for 5-10 minutes until the cheese is melted and slightly golden.
- Cool and serve: Let the casserole rest for 5-10 minutes before serving. Garnish with fresh cilantro, salsa, avocado, or your favorite burrito toppings.
Notes
- If using white rice instead of brown, the cooking time may be slightly shorter, so check for doneness earlier.
- Substitute shredded beef, ground turkey, or a plant-based protein to customize the dish.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 343 kcal
- Sugar: 3g
- Sodium: 573mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 81mg