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Chicken Burrito Casserole

Satisfying Chicken Burrito Casserole for Busy Nights

Enjoy a Chicken Burrito Casserole that combines bold flavors and high protein for a gluten-free, one-dish meal perfect for busy nights.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 5 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Casserole Base
  • 1 medium Finely Diced Onion Adds sweetness and aroma; yellow onion works well as a substitute.
  • 1 medium Red Bell Pepper Provides crunch and color; can be swapped with green bell pepper.
  • 1 cup Parboiled Long-Grain Brown Rice Acts as the base providing texture; long-grain white rice is a good alternative.
  • 2 tablespoons Fajita Seasoning Brings authentic Mexican flavors to the dish.
  • 1/4 teaspoon Cayenne Pepper Adds a delightful heat; omit if a milder flavor is preferred.
  • 1 cup Frozen Corn Kernels Contributes sweetness and texture; fresh corn can be substituted.
  • 1 can Low Sodium Black Beans Packed with protein and fiber; feel free to use chickpeas as an alternative.
  • 2 cups Shredded Chicken Rotisserie or boiled chicken both work great!
  • 2 cups Reduced Sodium Chicken Broth Ensures moisture and flavor; vegetable broth is a substitute for vegetarian.
  • 1 can Mild Green Chilies Offers a subtle kick to elevate the flavor.
  • 1 tablespoon Olive Oil Adds richness; can be omitted for lower-fat version.
  • 3 tablespoons Tomato Paste Enhances depth and flavor; fresh diced tomatoes can alternatively be used.
  • 2 cups Shredded Monterey Jack Cheese Melts beautifully; other cheeses like cheddar or pepper jack can also be used.
For Toppings
  • 1/4 cup Fresh Cilantro Adds a burst of freshness when garnished.
  • 1/4 cup Green Onion Provides a sharp contrast in flavor.
  • 1 cup Salsa Adds moisture and additional flavor.
  • 1 medium Avocado Offers creaminess that pairs brilliantly with the casserole flavors.

Equipment

  • 9x13-inch baking dish
  • Mixing bowls

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C). Prepare your baking dish.
  2. In a baking dish, combine onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper. Stir until well mixed.
  3. In a separate bowl, whisk together chicken broth, mild green chilies, tomato paste, and olive oil until smooth.
  4. Pour the broth mixture over the rice and vegetable mixture in the baking dish, stirring gently to combine.
  5. Add the chicken, black beans, and corn to the dish. Stir until all ingredients are well mixed.
  6. Cover with aluminum foil and bake for 65-70 minutes, or until liquid is absorbed and rice is tender.
  7. Remove the foil and sprinkle cheese evenly on top. Bake uncovered for an additional 5-10 minutes, until cheese is melted and bubbly.
  8. Let the casserole cool for a few minutes before serving. Garnish with cilantro, green onion, salsa, and avocado.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 20mgIron: 15mg

Notes

Storage: Refrigerate leftovers for up to 4 days, or freeze for 1-3 months. Reheat individual portions in the microwave or oven.

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