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Chicken Burrito Casserole

Hearty Chicken Burrito Casserole for Cozy Family Nights

This Chicken Burrito Casserole is a comforting, easy-to-make dish that delights families with its savory blend of chicken, beans, and spices.
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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: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 medium Onion Adds sweetness and depth; shallots can substitute.
  • 1 medium Red Bell Pepper Any color bell pepper works.
  • 1 cup Parboiled Long-Grain Brown Rice White rice can also be used, adjust cooking time.
  • 2 tablespoons Fajita Seasoning Use homemade or store-bought.
  • 1/4 teaspoon Cayenne Pepper Optional; omit for milder dish.
  • 1 cup Frozen Corn Kernels Fresh corn is a good alternative.
  • 1 can Low Sodium Black Beans Drained and rinsed.
  • 2 cups Shredded Chicken Rotisserie chicken can save time.
  • 2 cups Reduced Sodium Chicken Broth Vegetable broth can be used.
  • 1 can Mild Green Chiles Omit for less spice.
  • 1 tablespoon Olive Oil Can be omitted if moisture from other ingredients is enough.
  • 2 tablespoons Tomato Paste Fresh tomatoes can work, texture may vary.
  • 2 cups Shredded Monterey Jack Cheese Cheddar cheese is an alternative.
For Serving
  • 1/4 cup Fresh Cilantro Brightens up the dish.
  • 1/4 cup Sliced Green Onions Pop of color on top.
  • 1 cup Salsa Your favorite brand or homemade.
  • 1 medium Avocado Creamy addition to balance flavors.

Equipment

  • Large Mixing Bowl
  • baking dish

Method
 

Step-by-Step Instructions for Chicken Burrito Casserole
  1. Preheat your oven to 400°F (200°C). Gather all your ingredients and equipment.
  2. In a large baking dish, combine diced onion, chopped red bell pepper, uncooked parboiled long-grain brown rice, and fajita seasoning. Mix well.
  3. In a separate bowl, whisk together reduced sodium chicken broth, mild green chiles, tomato paste, and olive oil until smooth.
  4. Pour the broth mixture over the rice and vegetable mixture in the baking dish, stirring gently.
  5. Add the shredded chicken, drained and rinsed black beans, and frozen corn kernels, mixing until evenly distributed.
  6. Cover the baking dish tightly with aluminum foil and bake for 65–70 minutes.
  7. Remove the foil and sprinkle shredded Monterey Jack cheese evenly over the casserole. Return to the oven for 5–10 minutes.
  8. Once the cheese is melted and bubbling, let the casserole cool for 5–10 minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 600mgPotassium: 750mgFiber: 8gSugar: 2gVitamin A: 1000IUVitamin C: 50mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, freeze in freezer-safe containers for 1-3 months.

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