Chicken Burrito Casserole Recipe

Introduction

This Chicken Burrito Casserole is a delicious, all-in-one meal that combines tender shredded chicken, rice, beans, and vibrant spices. It’s perfect for a comforting weeknight dinner that’s easy to prepare and packed with flavor.

Ingredients

• 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 chicken
• 3 cups reduced sodium chicken broth
• 1 (4 ounce) can mild green chilies
• 1 tablespoon tomato paste
• 2 tablespoons olive oil
• 1 1/4 cups shredded Monterey Jack cheese

Instructions

1. Step 1: Preheat the oven to 400°F. In a 9×13 inch baking dish, combine the diced onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir to mix everything evenly.
2. Step 2: In a separate bowl or measuring cup, whisk together the chicken broth, green chilies, tomato paste, and olive oil until fully combined.
3. Step 3: Pour the broth mixture into the baking dish and stir to combine it well with the rice and vegetables.
4. Step 4: Add the shredded chicken, black beans, and corn to the baking dish. Stir again until all ingredients are evenly distributed.
5. Step 5: Cover the dish with aluminum foil and bake in the oven for 65-70 minutes, or until the liquid has been mostly absorbed and the rice is cooked through.
6. Step 6: Remove the casserole from the oven, take off the foil, and sprinkle the shredded Monterey Jack cheese evenly over the top.
7. Step 7: Return the dish to the oven for an additional 5-10 minutes until the cheese melts and turns slightly golden.
8. Step 8: Let the casserole cool for 5-10 minutes before serving. Garnish with fresh cilantro, green onion, salsa, and avocado if desired.

Tips & Variations

• If you don’t have cooked shredded chicken, use a rotisserie chicken or cook chicken breasts by boiling or baking before shredding.
• Adjust the cayenne pepper to your preferred spice level or omit it for a milder dish.
• For extra flavor, try swapping fajita seasoning with taco seasoning.
• If the casserole is still soupy after baking, stir and bake a bit longer until the liquid is absorbed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until heated through, or warm the entire casserole in the oven at 350°F covered with foil for 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, you can substitute long grain white rice for brown rice. Baking time and liquid absorption may vary slightly, so check for doneness accordingly.

Is it possible to make this casserole ahead of time?

Absolutely. Prepare the casserole as directed but do not bake. Cover and refrigerate for up to 24 hours, then bake as usual, adding a few extra minutes to cooking time if baking directly from the fridge.

Chicken Burrito Casserole Recipe

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4.8 from 57 reviews

This Chicken Burrito Casserole is a hearty, flavorful one-dish meal that combines tender shredded chicken, brown rice, black beans, corn, and a blend of spices baked to perfection under a golden layer of Monterey Jack cheese. It’s perfect for a satisfying family dinner with a Tex-Mex flair, easy to prepare, and uses simple ingredients for a delicious wholesome dish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

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

Proteins & Dairy

• 5 cups shredded chicken
• 1 1/4 cups shredded Monterey Jack cheese

Staples & Seasonings

• 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
• 3 tablespoons homemade or store-bought fajita seasoning
• 1/8 teaspoon cayenne pepper (optional)
• 3 cups reduced sodium chicken broth
• 1 tablespoon tomato paste
• 2 tablespoons olive oil

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the casserole.
2. Mix Vegetables and Rice: In a 9×13 inch baking dish, combine the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir these ingredients together well for a uniform base.
3. 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 combined to make a flavorful cooking liquid.
4. Combine Broth with Rice Mixture: Pour the broth mixture into the baking dish with the rice and vegetable mixture, stirring well to ensure everything is evenly mixed.
5. Add Chicken, Beans, and Corn: Stir in the shredded chicken, drained black beans, and frozen corn kernels, mixing everything thoroughly to combine all components.
6. Bake Covered: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 65-70 minutes, or until most of the liquid is absorbed and the rice is cooked through.
7. Add Cheese and Finish Baking: Carefully remove the foil and sprinkle the shredded Monterey Jack cheese evenly on top. Return the dish to the oven for an additional 5-10 minutes until the cheese melts and turns slightly golden.
8. Cool and Serve: Remove the casserole from the oven and let it cool for 5-10 minutes. Serve with optional garnishes such as fresh cilantro, chopped green onion, salsa, and sliced avocado for extra flavor and freshness.

Notes

• Cooking times may vary depending on your oven and the type of rice used; parboiled long-grain brown rice typically requires about 70 minutes baking.
• If the casserole still appears soupy after the initial baking, give it a stir and bake for additional time until most of the liquid is absorbed; residual liquid will be absorbed as it rests.
• Use homemade fajita seasoning for the best flavor or substitute with store-bought fajita or taco seasoning as preferred.
• If shredded chicken is not available, use rotisserie chicken or boil chicken breasts on the stovetop or bake at 375°F for about 25 minutes, then shred with forks once cooked.

Keywords: chicken burrito casserole, Tex-Mex casserole, baked chicken rice casserole, healthy casserole, easy dinner