Description
This Easy Chicken Burrito Casserole combines all your favorite burrito flavors into one simple, hearty bake. Packed with shredded chicken, beans, brown rice, veggies, and seasoned with fajita spices, it’s a comforting one-dish meal perfect for busy weeknights. The casserole is topped with melted Monterey Jack cheese for that classic burrito finish. Gluten-free and loaded with protein, it’s a nutritious and satisfying dinner option that brings Mexican cuisine flavors to your table with minimal prep.
Ingredients
Vegetables and Aromatics
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup frozen corn kernels
- 1 4-ounce can mild green chilies
Grains and Legumes
- 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
- 1 14-ounce can low sodium black beans, drained and rinsed
Protein
- 5 cups shredded chicken
Spices and Seasonings
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
Liquids and Oils
- 3 cups reduced sodium chicken broth
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
Dairy
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Prep the Oven and Base Ingredients: Preheat the oven to 400°F. In a 9×13 inch baking dish, combine the diced onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using). Mix well to evenly distribute the spices and vegetables.
- Mix the Broth Mixture: In a separate bowl or large measuring cup, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until fully combined to create a flavorful cooking liquid.
- Combine Liquids with Base: Pour the broth mixture into the baking dish containing the rice and vegetables. Stir thoroughly to incorporate the liquid with the dry ingredients and spices.
- Add Protein and Beans: Add the shredded chicken, drained black beans, and frozen corn kernels to the baking dish. Stir everything again to ensure an even mix among all components.
- Bake Covered: Cover the baking dish tightly with aluminum foil to prevent moisture loss. Place in the preheated oven and bake for 65-70 minutes, or until the rice is tender and all the liquid has been absorbed.
- Add Cheese Topping: Remove the casserole from the oven, take off the foil, and sprinkle the shredded Monterey Jack cheese evenly over the top.
- Final Bake to Melt Cheese: Return the uncovered casserole to the oven and bake for an additional 5-10 minutes, until the cheese is melted, bubbly, and lightly golden on top.
- Rest and Serve: Remove from the oven and let the casserole rest for 5-10 minutes to set. Serve warm, optionally garnished with fresh cilantro, chopped green onions, salsa, and avocado slices for added freshness and flavor.
Notes
- You can substitute long grain white rice if preferred, but the cooking time may be slightly reduced.
- For extra heat, increase the cayenne pepper or add a pinch of chili powder.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or oven.
- Use homemade fajita seasoning for a lower sodium option and to control spices.
- Serve with a side of sour cream or guacamole for a creamier finish.
- This casserole is naturally gluten-free when using gluten-free fajita seasoning and broth.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
