Go Back
–+ servings
Chicken Burrito Casserole

Irresistible Chicken Burrito Casserole for Busy Weeknights

A delightful Chicken Burrito Casserole that combines healthy ingredients in a comforting dish, perfect for busy weeknights.
Print Recipe Pin Recipe
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 medium Onion, finely diced Adds savory depth; substitute with shallots for a milder flavor.
  • 1 medium Red Bell Pepper, diced Provides sweetness and crunch; any color bell pepper can work.
  • 1 cup Uncooked Parboiled Long-Grain Brown Rice Serves as the base, maintaining structure; white rice can be used but adjust cooking time.
  • 2 tablespoons Fajita Seasoning Infuses spice and flavor; use homemade or store-bought; taco seasoning is a good alternative.
  • 1/4 teaspoon Cayenne Pepper Enhances heat; omit for a milder dish.
  • 1 cup Frozen Corn Kernels Adds sweetness and texture; can swap for fresh corn if available.
  • 1 can Low Sodium Black Beans Boosts protein and fiber; substitute with pinto beans or chickpeas if needed.
  • 2 cups Shredded Chicken Main protein source; use rotisserie chicken for convenience or cooked chicken breasts.
  • 1 cup Reduced Sodium Chicken Broth Provides moisture; vegetable broth can replace chicken broth for a vegetarian option.
  • 4 ounces Mild Green Chilies Introduces a hint of spice; can use diced jalapeños for more heat.
For Cooking
  • 2 tablespoons Olive Oil Adds richness and aids in cooking; can substitute with avocado oil.
  • 2 tablespoons Tomato Paste Enhances dish richness and flavor; tomato sauce can be used in its place.
For the Topping
  • 2 cups Shredded Monterey Jack Cheese Melts beautifully for a creamy topping; cheddar can be substituted for a sharper flavor.

Equipment

  • 9×13-inch baking dish
  • mixing bowl
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (204°C) and prepare a 9x13 inch baking dish by lightly greasing it with cooking spray orolive oil.
  2. In your greased baking dish, stir together the finely diced onion, diced red bell pepper, uncooked parboiled long-grain brown rice, and fajita seasoning—adding cayenne pepper if you desire extra heat.
  3. In a separate bowl, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until smooth. Pour this mixture over the rice and vegetable blend in the baking dish.
  4. Gently fold in the shredded chicken, low sodium black beans, and frozen corn kernels into the baking dish and mix until well combined.
  5. Cover the baking dish tightly with aluminum foil and place it in the preheated oven to bake for 65-70 minutes.
  6. After removing the foil, sprinkle the shredded Monterey Jack cheese evenly over the top and bake for an additional 5-10 minutes until the cheese is melted and golden.
  7. Let the casserole cool for 5-10 minutes before serving, garnished with fresh cilantro, green onions, salsa, or avocado if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 540mgPotassium: 610mgFiber: 9gSugar: 4gVitamin A: 800IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

This casserole is perfect for meal prep! Store leftovers in an airtight container in the fridge for an easy reheat dinner later in the week.

Tried this recipe?

Let us know how it was!