Description
This Easy Chicken Burrito Casserole is a flavorful and comforting dish that combines seasoned chicken, rice, beans, and vegetables baked together with melted Monterey Jack cheese. Perfect for a hearty dinner, this recipe uses simple ingredients and comes together in just over an hour, delivering a delicious Mexican-inspired meal.
Ingredients
Scale
Vegetables
- 1/2 cup finely diced onion
- 1 red bell pepper diced
- 1 cup corn kernels frozen
- 1 4 ounce can mild green chilies
Protein and Beans
- 5 cups shredded chicken
- 1 14 ounce can low sodium black beans drained and rinsed
Grains
- 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
Liquids and Seasonings
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 3 cups reduced sodium chicken broth
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
Dairy
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the casserole.
- Combine Vegetables and Rice: In a 9×13 inch baking dish, add the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir well to combine all ingredients evenly.
- Mix Broth Mixture: In a separate bowl or measuring cup, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until fully combined.
- Add Broth to Dish: Pour the broth mixture over the rice and vegetable mixture in the baking dish, stirring to combine thoroughly.
- Add Protein and Beans: Add the shredded chicken, drained black beans, and frozen corn kernels to the baking dish. Stir gently until all ingredients are evenly distributed.
- Cover and Bake: Cover the baking dish tightly with aluminum foil and place it in the preheated oven to bake for 70 minutes or until the liquid has been mostly absorbed and the rice is cooked through.
- Add Cheese: Remove the casserole from the oven, carefully take off the aluminum foil, and evenly sprinkle the shredded Monterey Jack cheese on top.
- Final Bake for Cheese: Return the uncovered dish to the oven for an additional 10 minutes or until the cheese is melted and slightly golden on top.
- Cool and Serve: Remove the casserole from the oven and let it cool for 5-10 minutes before serving. Garnish with fresh cilantro, green onion, salsa, and avocado if desired for added flavor and freshness.
Notes
- The baking time may vary slightly depending on your oven; if the casserole appears soupy near the end, stir gently and return it to the oven until the liquid is absorbed.
- Homemade fajita seasoning can be used or alternatively store-bought fajita or taco seasoning.
- If you don’t have pre-cooked shredded chicken, you can use rotisserie chicken or cook chicken breasts by boiling on stovetop or baking for 25 minutes, then shred with forks.
- Using parboiled brown rice shortens cooking time compared to regular brown rice, ensuring the rice cooks perfectly within the bake time.
- Allowing the casserole to rest after baking helps any remaining liquid absorb fully into the rice, improving texture.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 80 mg
