Description
This Chicken Burrito Casserole is a cozy, family-friendly dinner made with tender shredded chicken, rice, beans, and melty cheese. Everything bakes together in one dish for an easy, satisfying meal that’s perfect for busy weeknights.
Ingredients
½ cup finely diced onion
1 red bell pepper, diced
1 cup uncooked parboiled long-grain brown rice (or long-grain white rice)
3 tablespoons fajita seasoning
⅛ teaspoon cayenne pepper (optional)
1 cup frozen corn kernels
1 (14-ounce) can low-sodium black beans, drained and rinsed
5 cups cooked, shredded chicken
3 cups reduced-sodium chicken broth
1 (4-ounce) can mild green chilies
1 tablespoon olive oil
2 tablespoons tomato paste
1¼ cups shredded Monterey Jack cheese
Instructions
Preheat the oven to 400°F.
Add the onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper to a 9×13-inch baking dish. Stir to combine.
In a bowl or measuring cup, whisk together the chicken broth, green chilies, tomato paste, and olive oil.
Pour the broth mixture into the baking dish and stir well.
Add the shredded chicken, black beans, and corn. Stir until evenly combined.
Cover tightly with aluminum foil and bake for 65–70 minutes, until the rice is tender and liquid is absorbed.
Remove foil, sprinkle cheese evenly over the top, and return to the oven.
Bake uncovered for 5–10 minutes, until the cheese is melted and lightly golden.
Let rest for 5 minutes before serving.
Notes
White rice may cook faster; check for doneness around 55 minutes.
Rotisserie chicken works great for saving time.
Serve with cilantro, avocado, sour cream, or salsa if desired.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-Inspired / Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 430 Kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 34 g
- Cholesterol: 95 mg