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chicken burrito casserole 2026 05 22 205415 683x1024 1

Chicken Burrito Casserole

A delicious and easy casserole that combines the flavors of a classic burrito, perfect for families and gatherings.
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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.