Delicious Chicken Burrito Casserole with melted cheese and fresh toppings

Chicken Burrito Casserole

ByNaya Lucas
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Why make this recipe

Chicken Burrito Casserole is a fantastic meal for families and gatherings. It combines the delicious flavors of a classic burrito into a convenient casserole dish. The best part is that it’s easy to make and can feed a crowd. With layers of chicken, rice, beans, and cheese, it is satisfying and nutritious. Plus, it’s a great way to use leftover chicken, making it both budget-friendly and time-efficient.

How to make Chicken Burrito Casserole

Creating this Chicken Burrito Casserole is straightforward. You’ll start by prepping your ingredients, then sautéing some veggies, followed by mixing everything together in one dish. Finally, pop it in the oven for the perfect baked meal that’s sure to please everyone.

Ingredients :

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

Directions :

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the diced onion and red bell pepper, and sauté until softened, about 5 minutes.
  4. Stir in the rice, fajita seasoning, cayenne pepper (if using), corn, black beans, shredded chicken, green chilies, chicken broth, and tomato paste. Mix until well combined.
  5. Pour the mixture into a greased baking dish.
  6. Top with shredded Monterey Jack cheese.
  7. Cover with foil and bake for 25 minutes.
  8. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  9. Let the casserole cool for a few minutes before serving.
  10. Serve warm, garnished with fresh cilantro, sour cream, or avocado slices.

How to serve Chicken Burrito Casserole

Serve the Chicken Burrito Casserole warm right out of the oven. You can garnish it with fresh cilantro, a dollop of sour cream, or sliced avocado for extra flavor. It pairs wonderfully with a side salad or tortilla chips for a complete meal.

How to store Chicken Burrito Casserole

Leftover Chicken Burrito Casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place it in the oven or microwave until warmed through. If you want to freeze it, allow the casserole to cool completely, then cover it tightly and freeze for up to 2 months.

Tips to make Chicken Burrito Casserole

  • Use leftover rotisserie chicken to save time.
  • Feel free to add extra veggies like diced zucchini or spinach for added nutrition.
  • Adjust the seasoning to your taste; you can make it more or less spicy.
  • If you like a excessive cheesy flavor, sprinkle more cheese on top before baking.

Variation

You can customize this casserole by using different proteins such as ground turkey or beef, or even a vegetarian version using tofu or more beans. Substitute the brown rice for white rice or quinoa if you prefer.

FAQs

Can I use brown rice instead of white rice?
Yes, brown rice works well in this recipe but may require a longer cooking time.

Can I prepare this casserole in advance?
Absolutely! You can assemble the casserole a day ahead, cover it, and store it in the refrigerator until you’re ready to bake.

Can I use canned chicken?
Yes, canned chicken is a quick option and can be used in place of shredded cooked chicken. Just drain and rinse it before adding.

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Chicken Burrito Casserole

A delicious and easy casserole that combines the flavors of a classic burrito, perfect for families and gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Vegetables and Flavorings
  • 1/2 cup finely diced onion
  • 1 piece red bell pepper, diced
  • 3 tablespoons fajita seasoning
  • 1/8 teaspoon cayenne pepper (optional)
  • 1 cup frozen corn kernels
  • 1 14 ounce can low-sodium black beans, drained and rinsed
  • 1 4 ounce can mild green chilies
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
Main Ingredients
  • 1 cup uncooked parboiled long grain brown rice
  • 5 cups shredded cooked chicken Use leftover rotisserie chicken for easier prep.
  • 3 cups reduced sodium chicken broth
  • 1 1/4 cups shredded Monterey Jack cheese Add more cheese on top if desired.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the diced onion and red bell pepper, and sauté until softened, about 5 minutes.
Mixing
  1. Stir in the rice, fajita seasoning, cayenne pepper (if using), corn, black beans, shredded chicken, green chilies, chicken broth, and tomato paste. Mix until well combined.
Baking
  1. Pour the mixture into a greased baking dish.
  2. Top with shredded Monterey Jack cheese.
  3. Cover with foil and bake for 25 minutes.
  4. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  5. Let the casserole cool for a few minutes before serving.

Notes

Serve warm, garnished with fresh cilantro, sour cream, or avocado slices. Leftover casserole can be stored in the fridge for 3-4 days or frozen for up to 2 months.

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