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Easy Chicken Burrito Casserole Recipe

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★★★★★

4.6 from 113 reviews

This Easy Chicken Burrito Casserole is a flavorful, hearty dish that combines shredded chicken, rice, beans, and vegetables seasoned with fajita spices and baked to perfection. Topped with melted Monterey Jack cheese, this casserole is a comforting and versatile meal perfect for dinner or meal prep.

Ingredients

Scale

Vegetables & Aromatics

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

Protein & Dairy

  • 5 cups shredded chicken
  • 1 14 ounce can low sodium black beans, drained and rinsed
  • 1 1/4 cups shredded Monterey Jack cheese

Grains & Seasoning

  • 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)

Liquids & Oils

  • 3 cups reduced sodium chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste

Instructions

  1. Preheat and prepare base: Preheat your oven to 400°F (200°C). 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 to ensure even distribution.
  2. Mix the broth mixture: In a separate bowl or measuring cup, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until the mixture is smooth and well combined.
  3. Combine liquids with rice mixture: Pour the broth mixture into the baking dish with the rice and vegetable mixture. Stir thoroughly to ensure that the rice is evenly coated and all ingredients are mixed well.
  4. Add chicken, beans, and corn: Fold in the shredded chicken, drained and rinsed black beans, and frozen corn kernels. Stir the casserole contents until well combined.
  5. Bake covered: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 65-70 minutes or until the rice has absorbed most of the liquid and is tender.
  6. Add cheese topping: Carefully remove the foil from the baking dish and sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole.
  7. Final bake for cheese melt: Return the uncovered baking dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and slightly golden on top.
  8. Cool and serve: Remove the casserole from the oven and let it cool for 5-10 minutes before serving. Optionally garnish with fresh cilantro, green onions, salsa, and avocado for extra flavor and freshness.

Notes

  • The baking time can vary based on your oven and the type of rice used; parboiled brown rice typically takes about 70 minutes plus extra time after cheese addition.
  • If the casserole seems watery when you check, give it a good stir and bake longer until the liquid is mostly absorbed. Some liquid will continue to absorb as it rests.
  • You can use either homemade fajita seasoning or store-bought; taco seasoning is a great substitute.
  • If you don’t have pre-cooked shredded chicken, you can use rotisserie chicken or cook chicken breasts by boiling or baking (about 25 minutes), then shred using two forks.

Keywords: chicken casserole, burrito casserole, Mexican casserole, easy dinner, baked chicken and rice, fajita seasoning, one dish meal

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