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–+ servings
Chicken Burrito Casserole

Savory Chicken Burrito Casserole You'll Crave Again!

This Chicken Burrito Casserole combines savory flavors and is perfect for busy weeknights, offering a protein-packed meal the whole family will enjoy.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 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 aromatic flavor; substitute with shallots for a sweeter taste.
  • 1 medium Red Bell Pepper Provides sweetness and crunch; green bell pepper can be used for a more assertive flavor.
  • 1 cup Parboiled Long-Grain Brown Rice Acts as the base; can substitute with long-grain white rice, adjusting cooking time.
  • 2 tablespoons Fajita Seasoning Adds essential flavor; use homemade or store-bought.
  • 1/4 teaspoon Cayenne Pepper Introduces heat; omit for a milder dish.
  • 1 cup Frozen Corn Kernels Contributes sweetness and texture; fresh corn can be used when in season.
  • 1 can Low Sodium Black Beans Provides fiber and protein; can swap for pinto beans for variety.
  • 2 cups Shredded Chicken Main protein source; rotisserie chicken works well for convenience.
  • 2 cups Reduced Sodium Chicken Broth Keeps the casserole moist; vegetable broth can substitute for a vegetarian option.
  • 1 can Mild Green Chilies Adds a slight kick and flavor depth; fresh jalapeños can be used for more heat.
  • 2 tablespoons Olive Oil Assists in moisture and richness; use avocado oil if preferred.
  • 2 tablespoons Tomato Paste Adds depth of flavor; fresh diced tomatoes can be used as an alternative.
  • 2 cups Shredded Monterey Jack Cheese Melts beautifully for a cheesy top; cheddar or Pepper Jack cheese can provide different flavors.

Equipment

  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare your 9x13 inch baking dish.
  2. In the prepared baking dish, mix together the finely diced onion, red bell pepper, uncooked parboiled long-grain brown rice, fajita seasoning, and optional cayenne pepper.
  3. In a separate bowl, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until well combined. Pour it over the rice and vegetable mixture in the baking dish.
  4. Add the shredded chicken, low sodium black beans, and frozen corn to the baking dish. Gently fold into the rice and vegetable mixture.
  5. Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 65-70 minutes.
  6. After the initial baking time, uncover and sprinkle the shredded Monterey Jack cheese over the top. Return to the oven for an additional 5-10 minutes.
  7. Once baked, allow the casserole to cool briefly before serving. Top with fresh cilantro, green onion, salsa, and avocado as desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 27gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 30mgIron: 15mg

Notes

Ensure to check liquid absorption before removing the foil; use parboiled rice for the best results and personalize ingredients as desired.

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