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–+ servings
Chicken Burrito Casserole

Comforting Chicken Burrito Casserole for Easy Weeknight Dinners

Enjoy a quick and hearty Chicken Burrito Casserole, perfect for busy weeknights and packed with protein-rich ingredients.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Onion use yellow or white onion if preferred
  • 1 medium Red Bell Pepper substitute with green bell pepper for a peppery taste
  • 1 cup Parboiled Long-Grain Brown Rice can swap with long grain white rice or quinoa
  • 1 tablespoon Fajita Seasoning adds savory spice profile
For the Filling
  • 1/4 teaspoon Cayenne Pepper optional heat; omit if you prefer milder flavors
  • 1 cup Frozen Corn Kernels can also use fresh corn
  • 1 can Black Beans low-sodium options are best
  • 2 cups Shredded Chicken use rotisserie chicken to save time
For Cooking
  • 2 cups Reduced-Sodium Chicken Broth vegetable broth works for vegetarian option
  • 1 can Mild Green Chiles omit for less spice
  • 2 tablespoons Olive Oil can substitute with canola or avocado oil
  • 2 tablespoons Tomato Paste can use crushed tomatoes for more acidity
For the Topping
  • 1 cup Shredded Monterey Jack Cheese consider cheddar or Pepper Jack for a flavor twist

Equipment

  • 9x13-inch baking dish
  • mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and prepare a baking dish by greasing it lightly.
  2. In the baking dish, combine diced onion, chopped red bell pepper, uncooked parboiled long-grain brown rice, fajita seasoning, and cayenne pepper (if desired).
  3. In a separate bowl, whisk together chicken broth, green chiles, tomato paste, and olive oil.
  4. Pour the broth mixture over the rice and vegetable blend and stir well.
  5. Fold in shredded chicken, rinsed black beans, and frozen corn until evenly combined.
  6. Cover with aluminum foil and bake for 65-70 minutes in the preheated oven.
  7. After baked, sprinkle shredded cheese on top and return to the oven for 5-10 minutes until melted and golden.
  8. Let the casserole cool slightly and garnish with cilantro, green onions, salsa, and avocado before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 15IUVitamin C: 80mgCalcium: 20mgIron: 20mg

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and the casserole can be frozen before baking for up to 3 months.

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