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Easy Chicken Burrito Casserole

Easy Chicken Burrito Casserole for Ultimate Comfort Food

Enjoy this Easy Chicken Burrito Casserole, a one-dish wonder combining chicken, vegetables, and rice for a comforting meal.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 medium finely diced onion adds sweetness and depth; shallots can substitute
  • 1 medium red bell pepper provides sweet crunch; yellow peppers work too
  • 1 cup uncooked parboiled long-grain brown rice base, absorbs flavors; white rice cooks faster
  • 2 tablespoons fajita seasoning authentic Mexican taste; store-bought or homemade
  • 1/4 teaspoon cayenne pepper optional for a spicy kick
  • 1 cup frozen corn kernels contributes sweetness; fresh corn is an alternative
  • 1 can low sodium black beans packed with fiber; pinto beans can be used
  • 3 cups shredded chicken rotisserie chicken saves time
  • 2 cups reduced sodium chicken broth moistens rice; homemade adds richness
  • 1 can mild green chiles adds subtle heat; fresh chiles can elevate flavor
  • 2 tablespoons olive oil adds richness; can be omitted
  • 1 tablespoon tomato paste concentrates flavor; crushed tomatoes are an alternative
  • 2 cups shredded Monterey Jack cheese brings creaminess; cheddar or pepper jack can be used
For Garnishing (optional)
  • 1/4 cup cilantro fresh flavor
  • 2 stalks green onion adds crunch
  • 1 cup salsa for complementing flavor
  • 1 medium avocado elevates every bite

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (205°C).
  2. Combine the finely diced onion, red bell pepper, uncooked rice, fajita seasoning, and optional cayenne pepper in a 9x13 inch baking dish.
  3. In a separate bowl, whisk together the chicken broth, green chiles, tomato paste, and olive oil until smooth, then pour over the rice mixture.
  4. Mix in the shredded chicken, drained black beans, and frozen corn until well combined.
  5. Cover with aluminum foil and bake for 65-70 minutes until liquid is absorbed and rice is tender.
  6. Remove the foil, sprinkle the shredded Monterrey Jack cheese on top, and bake uncovered for an additional 5-10 minutes until cheese is melted and bubbly.
  7. Let cool for 5-10 minutes before serving and garnish with cilantro, green onions, salsa, and avocado.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 4gVitamin A: 600IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. For long-term storage, freeze for up to 3 months.

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