Chicken Burrito Casserole

This Chicken Burrito Casserole combines the flavors of classic burritos into a convenient one-pan meal, making it perfect for family dinners or potlucks.

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Prep Time 10

Cook Time 55

Total Time 1 5

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Mexican

Calories: 450

Ingredients Method Notes

Ingredients

Vegetables

1/2 cup finely diced onion Adds a sweet and aromatic base.
1 piece red bell pepper, diced Provides a pop of color and a sweet crunch.

Grains

1 cup uncooked parboiled long grain brown rice (or white rice) Offers a hearty texture and absorbs delicious flavors.

Spices and Seasonings

3 tablespoons fajita seasoning Infuses the dish with a warm, smoky essence.
1/8 teaspoon cayenne pepper (optional) A touch of heat for those who crave spice.

Main Ingredients

1 cup frozen corn kernels Adds a sweet burst of flavor and texture.
1 14-ounce can low sodium black beans, drained and rinsed Provides a nutritious and creamy component.
5 cups shredded cooked chicken The star of the dish, juicy and flavorful.
1 4-ounce can mild green chilies Adds a gentle kick and complexity.
3 cups reduced sodium chicken broth Delivers moisture and depth to the casserole.
2 tablespoons tomato paste Contributes richness and a touch of acidity.

For Baking

1 tablespoon olive oil For sautéing and enhancing flavors.
1 1/4 cups shredded Monterey Jack cheese Gives that luscious, melty finish.

Method

Preparation

Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 minutes, until soft.

Wet Mixture

Stir in the uncooked rice, fajita seasoning, cayenne pepper, corn, black beans, cooked chicken, green chilies, chicken broth, and tomato paste. Mix well until everything is combined.

Combine and Bake

Pour the mixture into a large baking dish. Cover with aluminum foil and bake for about 40-45 minutes.
Remove the foil, sprinkle the shredded Monterey Jack cheese on top, and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

Serve

Let the casserole cool for a few minutes. Scoop into bowls and serve warm.

Notes

You can serve Chicken Burrito Casserole with sour cream, guacamole, chopped cilantro, or sliced jalapeños. To store leftovers, let cool, then refrigerate in an airtight container for up to 3-4 days or freeze for up to 2 months.