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Chicken Burrito Casserole

Chicken Burrito Casserole: Easy, Flavor-Packed Comfort Dish

This Chicken Burrito Casserole is a gluten-free, easy-to-make meal that's perfect for busy weeknights and family gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup finely diced onion Enhances flavor and aroma; substitute with shallots for a milder taste.
  • 1 medium red bell pepper Adds sweetness and color; green bell pepper can be used for a more earthy flavor.
  • 1 cup uncooked parboiled long-grain brown rice Provides structure and fiber; can substitute with white rice, adjusting liquid as needed.
  • 1 packet fajita seasoning Imparts a spicy, zesty flavor; homemade or store-bought is great, with taco seasoning as a suitable alternative.
  • 1/2 teaspoon cayenne pepper Adds heat to the dish; omit for a milder casserole.
  • 1 cup frozen corn kernels Provides sweetness and texture; canned corn can be used, just drain well before adding.
  • 1 can low sodium black beans A great source of protein and fiber; kidney or pinto beans can be used instead, make sure to drain and rinse.
  • 2 cups shredded chicken The main protein source; omit and replace with more beans for a vegetarian option, or use rotisserie chicken for convenience.
  • 2 cups reduced sodium chicken broth Adds moisture and flavor; vegetable broth works for a vegetarian alternative.
  • 1 can mild green chilies Provide a subtle spice; swap in fresh jalapeños for extra heat.
  • 2 tablespoons olive oil Used for sautéing and adding moisture; can be replaced with avocado oil or melted butter.
  • 2 tablespoons tomato paste Adds depth and umami flavor; substitute with fresh chopped tomatoes for a fresher twist.
  • 1 cup shredded Monterey Jack cheese Provides creaminess and acts as a delicious topping; cheddar or a Mexican blend cheese can be used instead.

Equipment

  • 9×13-inch baking dish

Method
 

Step‑by‑Step Instructions for Chicken Burrito Casserole
  1. Preheat the oven to 400°F (200°C). Gather your ingredients and prepare the baking dish.
  2. In a 9x13 inch baking dish, combine the finely diced onion, red bell pepper, uncooked parboiled brown rice, fajita seasoning, and optional cayenne pepper. Mix thoroughly.
  3. In a separate bowl, whisk together the reduced sodium chicken broth, canned mild green chilies, tomato paste, and olive oil. Pour it evenly over the rice and vegetable mixture in the baking dish.
  4. Stir in the shredded chicken, low sodium black beans, and frozen corn into the baking dish. Mix until well incorporated.
  5. Cover the baking dish tightly with aluminum foil and bake for 65-70 minutes. The liquid should be absorbed, and the rice will be tender.
  6. Remove the foil and sprinkle shredded Monterey Jack cheese evenly on top. Return the dish to the oven for an additional 5-10 minutes, or until melted.
  7. Allow the casserole to cool for 5-10 minutes before serving. Top with fresh cilantro, diced green onions, salsa, and avocado if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 750mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 120mgCalcium: 20mgIron: 15mg

Notes

Refrigerate leftovers for up to 4 days or freeze for 1-3 months. Reheat in the oven at 350°F (175°C) until heated through.

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