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Easy Chicken Burrito Casserole

Easy Chicken Burrito Casserole baked with rice, beans, and cheese
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This Easy Chicken Burrito Casserole brings together the bold flavors of Mexican cuisine in a simple, comforting, and healthy dish. Packed with shredded chicken, black beans, corn, rice, and flavorful seasonings, it’s perfect for a quick family dinner. The cheesy topping adds the perfect finishing touch to this one-dish meal.

Ingredients

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  • 1/2 cup finely diced onion
  • 1 red bell pepper, diced
  • 1 cup uncooked parboiled long-grain brown rice
  • 3 tablespoons fajita seasoning (homemade or store-bought)
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 cup frozen corn kernels
  • 1 can (14 oz) low sodium black beans, drained and rinsed
  • 5 cups shredded chicken (use rotisserie or cooked chicken)
  • 3 cups reduced sodium chicken broth
  • 1 can (4 oz) mild green chilies
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 1 1/4 cups shredded Monterey Jack cheese

Instructions

  1. Preheat the oven to 400°F (200°C). Add onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using) to a 9×13-inch baking dish and stir to combine.
  2. In a separate bowl, whisk together the chicken broth, green chilies, tomato paste, and olive oil until well combined.
  3. Pour the broth mixture over the rice mixture in the baking dish. Stir to combine.
  4. Add shredded chicken, black beans, and corn to the baking dish. Stir until everything is evenly mixed.
  5. Cover the baking dish with aluminum foil and bake for 65-70 minutes, or until the rice is tender and the liquid has been absorbed.
  6. Remove the foil, sprinkle shredded cheese evenly over the casserole, and return to the oven for an additional 5-10 minutes until the cheese has melted and is slightly golden.
  7. Remove from the oven and let it cool for 5-10 minutes. Serve with fresh cilantro, green onions, salsa, and avocado if desired.

Notes

  • If the casserole appears soupy, bake for an additional 10-15 minutes, stirring occasionally until the liquid is absorbed.
  • Feel free to customize the spice level by adding more cayenne pepper or fresh jalapeños.
  • This casserole can be made ahead of time and stored in the fridge for up to 24 hours before baking.
  • For a vegetarian option, substitute the chicken with extra beans or a plant-based protein like tofu.
  • Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

Nutrition

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

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