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–+ servings
Easy Chicken Burrito Casserole

Easy Chicken Burrito Casserole for a Cozy Family Dinner

This Easy Chicken Burrito Casserole combines warmth and bold flavors, perfect for busy weeknights and gluten-free diets.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Finely Diced Onion Adds sweetness and depth; leeks can be substituted.
  • 1 cup Red Bell Pepper Provides crunch and sweetness; can use any color.
  • 2 cups Parboiled Long-Grain Brown Rice Absorbs flavors; cooking time may vary.
  • 2 tablespoons Fajita Seasoning Adds spicy flavor; taco seasoning works too.
  • 1/4 teaspoon Cayenne Pepper Optional for heat; omit for milder dish.
  • 1 cup Frozen Corn Kernels Fresh corn is a nice alternative.
  • 1 can Low-Sodium Black Beans Rinse and drain to keep sodium low.
  • 2 cups Shredded Chicken Use rotisserie chicken for ease.
  • 1 cup Reduced Sodium Chicken Broth Vegetable broth is a good substitute.
  • 1 can Mild Green Chilies Infuses subtle heat; can be omitted.
  • 2 tablespoons Olive Oil Can be left out if watching fats.
  • 1 tablespoon Tomato Paste Fresh tomatoes can be used for a chunkier texture.
  • 1 cup Shredded Monterey Jack Cheese Cheddar can be used for variety.
Optional Toppings
  • 1/4 cup Fresh Cilantro Adds a burst of freshness.
  • 1/4 cup Sliced Green Onions Brings mild onion flavor.
  • 1 cup Salsa Choose your favorite level of heat.
  • 1 medium Avocado Creamy complement to flavors.

Equipment

  • 9x13-inch baking dish
  • mixing bowls
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and prepare your baking dish.
  2. In a 9x13 inch baking dish, mix the finely diced onion, red bell pepper, parboiled brown rice, fajita seasoning, and optional cayenne pepper.
  3. In a separate bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil. Pour over the rice mixture.
  4. Fold in the shredded chicken, black beans, and corn. Stir until evenly blended.
  5. Cover with aluminum foil and bake for 65-70 minutes, or until the rice is tender.
  6. Remove the foil and sprinkle shredded cheese on top. Return to oven for another 5-10 minutes until cheese is golden.
  7. Let cool for 5-10 minutes before serving with optional toppings.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 400mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 1500IUVitamin C: 60mgCalcium: 300mgIron: 3mg

Notes

Watch the liquid to ensure it doesn't remain soupy. You can prepare ahead and store in the fridge for quick baking later.

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