Description
This Chicken Burrito Casserole is an easy, comforting one-dish dinner packed with tender shredded chicken, rice, beans, corn, and melty cheese. Perfect for busy weeknights, meal prep, or feeding a hungry family with minimal effort and big Tex-Mex flavor.
Ingredients
½ cup finely diced onion
1 red bell pepper, diced
1 cup uncooked parboiled long-grain brown 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 oven to 400°F. Add onion, bell pepper, uncooked rice, fajita seasoning, and cayenne to a 9×13-inch baking dish and stir to combine.
In a bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil.
Pour the broth mixture into the baking dish and stir well.
Add shredded chicken, black beans, and corn. Mix until evenly combined.
Cover tightly with foil and bake for 65–70 minutes, until rice is tender and liquid is absorbed.
Remove foil, sprinkle cheese evenly on top, and return to oven for 5–10 minutes until melted and lightly golden.
Let rest for 5–10 minutes before serving.
Notes
White rice may be substituted; check doneness slightly earlier.
Rotisserie chicken works great for quick prep.
Serve with cilantro, green onions, salsa, avocado, or sour cream if desired.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 95 mg