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Chicken Burrito Casserole

Satisfying Chicken Burrito Casserole: Easy & Gluten-Free Delight

This Chicken Burrito Casserole is easy, gluten-free, and packed with comforting flavors for a satisfying dinner.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Casserole Base
  • 1 medium Onion, finely diced Provides flavor and sweetness; substitute with shallots for a milder taste.
  • 1 medium Red Bell Pepper Adds sweetness and crunch; green bell pepper can be used for a more savory flavor.
  • 1 cup Parboiled Long-Grain Brown Rice, uncooked Acts as the base for the casserole; long grain white rice is a suitable alternative.
  • 2 tablespoons Fajita Seasoning Enhances the overall flavor profile; can be replaced with taco seasoning or homemade spices.
  • 1 teaspoon Cayenne Pepper (optional) Adds heat to the dish; omit for a milder casserole.
  • 1 cup Frozen Corn Kernels Adds sweetness and texture; swap with fresh corn or omit if desired.
  • 1 can Low-Sodium Black Beans Provide protein and fiber; other beans (e.g., pinto beans) can be used as substitutes.
Chicken and Liquid
  • 3 cups Shredded Chicken The main protein source; use rotisserie chicken or boiled chicken for convenience.
  • 2 cups Reduced Sodium Chicken Broth Adds moisture and flavor; vegetable broth can be used for a vegetarian option.
  • 1 can Mild Green Chilies Adds a gentle spice and depth of flavor; jalapeño can be used for more heat.
Sauce and Toppings
  • 2 tablespoons Olive Oil Aids in cooking and balances flavors; substitution with avocado oil is possible.
  • 2 tablespoons Tomato Paste Contributes richness and umami; can be swapped with diced tomatoes for a fresher taste.
  • 1 cup Shredded Monterey Jack Cheese Provides creaminess and flavor on top; can substitute with cheddar or a dairy-free cheese option.

Equipment

  • 9x13-inch baking dish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and gather your baking dish.
  2. In the baking dish, combine the onion, red bell pepper, brown rice, fajita seasoning, and optional cayenne pepper.
  3. In a separate bowl, whisk together the chicken broth, green chilies, tomato paste, and olive oil. Pour this over the rice mixture and stir gently.
  4. Add the shredded chicken, black beans, and corn, mixing until evenly combined.
  5. Cover with aluminum foil and bake for 65-70 minutes, until the rice is tender.
  6. Remove the foil, add the cheese on top, and bake for an additional 5-10 minutes until the cheese is melted.
  7. Allow to cool for 5-10 minutes before serving, and consider garnishing with toppings like cilantro or salsa.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 120mgCalcium: 15mgIron: 20mg

Notes

This casserole can be assembled a day in advance and stored in the fridge before baking. Leftovers can be stored in an airtight container for up to 3 days or frozen for 1-3 months.

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