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Easy Chicken Burrito Casserole: A Family-Friendly Recipe for Busy Nights

Easy Chicken Burrito Casserole
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If your family loves Mexican food, this Easy Chicken Burrito Casserole is a must-try! It’s a one-dish wonder that combines all the flavors of your favorite burritos into a hearty, protein-packed casserole. Perfect for busy weeknights, this recipe is gluten-free, customizable, and sure to be a crowd-pleaser. Plus, it’s loaded with wholesome ingredients like shredded chicken, black beans, and brown rice for a nutritious and satisfying meal.

Ingredients

Scale
  • 1/2 cup finely diced onion
  • 1 red bell pepper, diced
  • 1 cup uncooked parboiled long-grain brown rice (or white rice)
  • 3 tablespoons fajita seasoning (homemade or store-bought)
  • 1/8 teaspoon cayenne pepper (optional, for a little heat)
  • 1 cup frozen corn kernels
  • 1 (14-ounce) can low-sodium black beans, drained and rinsed
  • 5 cups shredded chicken (rotisserie chicken works great!)
  • 3 cups reduced-sodium chicken broth
  • 1 (4-ounce) can mild green chilies
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil
  • 1 1/4 cups shredded Monterey Jack cheese

Optional Toppings:

  • Fresh cilantro
  • Sliced green onions
  • Salsa
  • Diced avocado

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a 9×13-inch baking dish, combine the diced onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using). Stir well.
  3. In a separate bowl or measuring cup, whisk together the chicken broth, green chilies, tomato paste, and olive oil until smooth.
  4. Pour the broth mixture into the baking dish and stir to combine with the rice mixture.
  5. Add the shredded chicken, black beans, and corn to the dish. Stir everything together until evenly distributed.
  6. Cover the baking dish tightly with aluminum foil and bake for 65-70 minutes, or until the liquid is absorbed and the rice is tender.
  7. Remove the dish from the oven, take off the foil, and sprinkle the shredded cheese evenly over the top.
  8. Return the dish to the oven, uncovered, for 5-10 minutes, or until the cheese is melted and slightly golden.
  9. Let the casserole cool for 5-10 minutes before serving. Top with fresh cilantro, green onions, salsa, or avocado, if desired.

Notes

  • Rice Note: If using parboiled brown rice, it may take slightly longer to cook. If the casserole looks a bit soupy after baking, give it a stir and return it to the oven for an additional 10-15 minutes.
  • Chicken Shortcut: Use rotisserie chicken or pre-cooked shredded chicken to save time.
  • Spice Level: Adjust the cayenne pepper or use mild green chilies for a kid-friendly version.
  • Make-Ahead: Assemble the casserole ahead of time and refrigerate until ready to bake. Add an extra 10-15 minutes to the baking time if starting from cold.

Nutrition

Find it online: https://recipes.gernarb.com/easy-chicken-burrito-casserole-a-family-friendly-recipe-for-busy-nights/