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Chicken Burrito Casserole

Savory Chicken Burrito Casserole for Cozy Weeknight Dinners

This Chicken Burrito Casserole combines shredded chicken, seasoned rice, and colorful veggies, offering a gluten-free, high-protein family 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: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Casserole Base
  • 1 medium finely diced onion substitute with shallots for milder flavor
  • 1 medium red bell pepper any sweet pepper works
  • 1 cup uncooked parboiled long-grain brown rice swap with long-grain white rice for quicker cooking
  • 2 tablespoons fajita seasoning use homemade or store-bought
  • 1/4 teaspoon cayenne pepper optional
  • 1 cup frozen corn kernels fresh corn can be used during peak season
  • 1 can low sodium black beans can be replaced with kidney or pinto beans
  • 3 cups shredded chicken use rotisserie chicken for convenience
  • 2 cups reduced sodium chicken broth opt for vegetable broth for vegetarian version
  • 1 can mild green chiles can substitute with jalapeños for more spice
  • 2 tablespoons olive oil can be replaced with any neutral oil
  • 2 tablespoons tomato paste substitute with tomato sauce in a pinch
  • 1 cup shredded Monterey Jack cheese can use cheddar or pepper jack based on taste

Equipment

  • 9x13-inch baking dish

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. In your baking dish, combine the finely diced onion, chopped red bell pepper, uncooked parboiled brown rice, fajita seasoning, and optional cayenne pepper.
  3. In a separate bowl, whisk together the chicken broth, mild green chiles, tomato paste, and olive oil until fully combined.
  4. Pour the mixture over the rice mixture in the baking dish, then stir gently to ensure everything is well combined.
  5. Add the shredded chicken, drained black beans, and frozen corn to your baking dish; mix everything together thoroughly.
  6. Cover the baking dish tightly with aluminum foil and bake for 65-70 minutes.
  7. Remove the foil and sprinkle shredded Monterey Jack cheese over the top; return to oven for 5-10 minutes or until cheese is melted.
  8. Let cool for 5-10 minutes before serving; garnish with cilantro, green onions, salsa, and avocado as desired.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 45gProtein: 30gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 10IUVitamin C: 40mgCalcium: 20mgIron: 15mg

Notes

Ensure all ingredients are gluten-free if dietary restrictions apply. Adjust seasoning to taste before baking.

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