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Easy Chicken Burrito Casserole Recipe

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★★★★★

4.5 from 100 reviews

This Easy Chicken Burrito Casserole is a comforting and flavorful one-dish meal combining tender shredded chicken, brown rice, bell peppers, black beans, and corn, all seasoned with fajita spices and baked to perfection. Topped with melted Monterey Jack cheese, this casserole delivers a hearty and satisfying dish perfect for family dinners or meal prep.

Ingredients

Scale

Vegetables and Aromatics

  • 1/2 cup finely diced onion
  • 1 red bell pepper, diced
  • 1 cup corn kernels (frozen)
  • 1 4 ounce can mild green chilies

Dried Goods and Staples

  • 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
  • 1 14 ounce can low sodium black beans, drained and rinsed
  • 3 tablespoons fajita seasoning (homemade or store-bought)
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 tablespoons tomato paste

Meat and Dairy

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

Liquids and Oils

  • 3 cups reduced sodium chicken broth
  • 1 tablespoon olive oil

Instructions

  1. 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 optional cayenne pepper. Stir these ingredients together until well combined, ensuring even distribution of the spices and veggies.
  2. Prepare Broth Mixture: In a separate bowl or large measuring cup, whisk together the chicken broth, canned mild green chilies, tomato paste, and olive oil until smooth and fully combined. This mixture will add moisture and rich flavor to the casserole.
  3. Combine Wet and Dry Ingredients: Pour the broth mixture into the baking dish containing the rice and vegetables. Stir well to integrate all components, making sure the rice is evenly coated and submerged to cook properly.
  4. Add Proteins and Beans: Fold in the shredded chicken, drained black beans, and frozen corn kernels into the baking dish. Stir thoroughly to distribute all ingredients evenly throughout the casserole base.
  5. Bake Covered: Cover the baking dish tightly with aluminum foil to prevent moisture loss. Place the dish in the preheated oven and bake for 65-70 minutes, or until the rice is tender and all the liquid is absorbed.
  6. Add Cheese and Melt: Carefully remove the foil and sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole. Return the dish to the oven and bake uncovered for an additional 5-10 minutes until the cheese has melted and is slightly golden.
  7. Cool and Serve: Remove the casserole from the oven and let it cool for 5-10 minutes. Garnish with fresh cilantro, green onion, salsa, and avocado if desired before serving. This resting time helps the casserole set for easier serving.

Notes

  • You can substitute white rice if preferred; adjust the baking time slightly if needed.
  • Use homemade fajita seasoning for a fresher flavor or store-bought for convenience.
  • For a spicier version, increase the cayenne pepper or add diced jalapeños.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • To make this dish gluten free, ensure all seasoning blends and broth used are gluten free certified.

Keywords: chicken burrito casserole, baked chicken casserole, fajita chicken bake, easy chicken dinner, Mexican casserole

Find it online: https://www.cheftara.com/easy-chicken-burrito-casserole-recipe/