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Chicken Burrito Casserole

Savor the Comfort of Chicken Burrito Casserole Tonight

Enjoy a hearty Chicken Burrito Casserole that combines street-side burrito flavors into a gluten-free masterpiece.
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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 medium onion, finely diced use yellow or sweet onion for added sweetness
  • 1 medium red bell pepper substitute with green bell pepper if preferred
  • 1 cup uncooked parboiled long-grain brown rice white rice can be used with adjusted cooking time
  • 2 tablespoons fajita seasoning can use homemade for lower sodium
  • 1/4 teaspoon cayenne pepper optional, adjust to taste
  • 1 cup frozen corn kernels fresh or canned corn works well
  • 1 can low sodium black beans can substitute any canned beans
  • 2 cups shredded chicken rotisserie chicken is convenient
  • 2 cups reduced sodium chicken broth can swap for vegetable broth
  • 1 can mild green chilies omit or replace with jalapeños for more heat
  • 2 tablespoons olive oil any cooking oil can be used
  • 2 tablespoons tomato paste or use tomato sauce if needed
  • 2 cups shredded Monterey Jack cheese Cheddar or dairy-free cheese can be used as alternatives

Equipment

  • 9x13-inch baking dish
  • medium bowl

Method
 

Step‑by‑Step Instructions for Chicken Burrito Casserole
  1. Preheat your oven to 400°F (200°C).
  2. In a spacious 9x13 inch baking dish, add the finely diced onion and red bell pepper. Sprinkle the uncooked parboiled long-grain brown rice and the fajita seasoning over the veggies, adding optional cayenne pepper if desired. Stir gently to combine.
  3. In a medium bowl, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil. Pour it evenly over the rice and vegetable mixture.
  4. Add the shredded chicken, low sodium black beans, and frozen corn kernels to the baking dish. Fold these ingredients into the rice and vegetable base.
  5. Cover the dish tightly with aluminum foil and bake for 65-70 minutes.
  6. Remove the foil and sprinkle the shredded Monterey Jack cheese over the top. Return the casserole to the oven and bake for an additional 5-10 minutes.
  7. Allow the casserole to cool for 5-10 minutes before serving. Garnish with fresh cilantro, sliced green onions, salsa, and avocado as desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 15IUVitamin C: 80mgCalcium: 20mgIron: 15mg

Notes

Check cooking time based on your oven. Using homemade seasoning can enhance flavor significantly. Letting the casserole rest after baking helps meld flavors.

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