Go Back
–+ servings
Chicken Burrito Casserole

Savory Chicken Burrito Casserole for Cozy Family Dinners

Enjoy a delicious Chicken Burrito Casserole, a flavorful, easy-to-make dinner perfect for the whole family.
Print Recipe Pin Recipe
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: 475
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 medium finely diced onion can use shallots for a milder sweetness
  • 1 medium red bell pepper any bell pepper color works
  • 1 cup uncooked parboiled long-grain brown rice can substitute with long grain white rice; adjust cooking time as necessary
  • 1 packet fajita seasoning use taco seasoning if preferred
  • 1/4 teaspoon cayenne pepper optional, omit for less spice
  • 1 cup frozen corn kernels no substitutions needed
  • 1 can low sodium black beans drain and rinse to reduce sodium content
  • 2 cups shredded chicken use rotisserie chicken for convenience
  • 2 cups reduced sodium chicken broth can replace with vegetable broth for a vegetarian option
  • 1 can mild green chilies use jalapeños for more spice if desired
  • 2 tablespoons olive oil can substitute with avocado oil
  • 2 tablespoons tomato paste no direct substitutions
  • 2 cups shredded Monterey Jack cheese substitute with cheddar or a dairy-free cheese for a vegan option
For Serving Suggestions
  • 1/4 cup fresh cilantro adds a burst of freshness to each serving
  • 1/4 cup green onions provides a nice crunch and additional flavor
  • 1 cup salsa delightful topping that enhances zesty flavors
  • 1 medium sliced avocado adds creaminess and a cool contrast to the dish

Equipment

  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a 9x13 inch baking dish.
  2. Combine the finely diced onion, red bell pepper, uncooked rice, fajita seasoning, and optional cayenne pepper in the prepared baking dish, mixing well.
  3. Whisk together the chicken broth, mild green chilies, tomato paste, and olive oil in a separate bowl.
  4. Pour the whisked broth mixture over the rice and vegetable blend and stir to ensure even distribution.
  5. Fold in the shredded chicken, rinsed black beans, and frozen corn, mixing thoroughly.
  6. Cover the baking dish tightly with aluminum foil and bake for 65-70 minutes.
  7. Remove the foil, sprinkle shredded Monterey Jack cheese on top, and bake for an additional 5-10 minutes until the cheese is melted.
  8. Allow the casserole to cool for 5-10 minutes before serving, garnished with fresh cilantro, green onions, salsa, and sliced avocado.

Nutrition

Serving: 1servingCalories: 475kcalCarbohydrates: 50gProtein: 28gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 700mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 200mgIron: 3mg

Notes

This casserole is customizable with different proteins and veggies based on your preferences.

Tried this recipe?

Let us know how it was!