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Easy Chicken Burrito Casserole

Savory Easy Chicken Burrito Casserole for Busy Nights

Discover the convenience and flavors of Easy Chicken Burrito Casserole, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Finely Diced Onion Adds a depth of flavor and aroma; shallots can be a milder substitute.
  • 1 cup Red Bell Pepper Brings sweetness and freshness; feel free to swap with green bell pepper for a bolder taste.
  • 1 cup Long-Grain Brown Rice Provides the base and bulk for this hearty dish; white rice can be used but may alter cooking time.
  • 2 tablespoons Fajita Seasoning Elevates the flavor profile with a delightful spice blend; homemade versions or taco seasoning work just as well.
  • 1 teaspoon Cayenne Pepper Introduces a hint of heat; omit if a milder flavor is preferred.
  • 1 cup Frozen Corn Kernels Adds texture and sweetness; fresh or canned corn can be substituted easily.
  • 1 can Low-Sodium Black Beans Enhances protein and fiber content; rinse to reduce sodium levels or try pinto beans for variety.
  • 3 cups Shredded Chicken The heart of this casserole, providing bulk and protein; rotisserie chicken makes for a quick alternative.
  • 2 cups Reduced Sodium Chicken Broth Infuses moisture and richness; use vegetable broth for a lighter, non-meat option.
  • 1 can Mild Green Chilies Offers a gentle kick; diced jalapeños can amp up the spice if desired.
  • 2 tablespoons Olive Oil Essential for sautéing the vegetables; avocado oil is a great substitute.
  • 2 tablespoons Tomato Paste Thickens the mixture and enhances flavor; fresh tomatoes or tomato sauce can fill in if needed.
  • 1 cup Shredded Monterey Jack Cheese Adds creaminess and binds everything together; cheddar or dairy-free cheese can be great alternatives for taste.
Optional Toppings
  • 1 cup Fresh Cilantro Adds a burst of freshness to each serving.
  • 1 cup Sliced Green Onions A crunchy garnish that enhances flavor.
  • 1 cup Salsa Adds another layer of flavor and zest.

Equipment

  • 9x13-inch baking dish

Method
 

Step‑By‑Step Instructions
  1. Preheat the oven to 400°F (200°C). Gather your ingredients and have a 9x13 inch baking dish ready for assembly.
  2. In your prepared baking dish, combine finely diced onion, red bell pepper, uncooked long-grain brown rice, fajita seasoning, and cayenne pepper. Mix these ingredients well.
  3. In a separate bowl, whisk together reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until smooth.
  4. Carefully pour the broth mixture over the rice and vegetable mixture in the baking dish. Stir gently but thoroughly.
  5. Integrate shredded chicken, low-sodium black beans, and frozen corn kernels into the casserole mix, stirring until everything is nicely combined.
  6. Cover your baking dish with aluminum foil and bake for 65-70 minutes, or until all liquid is absorbed and the rice is tender.
  7. Remove the foil and sprinkle shredded Monterey Jack cheese generously over the top. Bake uncovered for an additional 5-10 minutes.
  8. Once out of the oven, let the casserole cool for 5-10 minutes. Garnish with fresh cilantro, sliced green onions, salsa, or avocado before serving.

Nutrition

Serving: 1servingsCalories: 300kcalCarbohydrates: 45gProtein: 20gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 400mgPotassium: 500mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 45mgCalcium: 200mgIron: 3mg

Notes

Ensure the rice is completely covered with liquid before baking to prevent it from becoming hard or undercooked. Use shredded rotisserie chicken for a quick and delicious time-saver.

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