Delicious Chicken Burrito Casserole for Easy Family Dinners

This Chicken Burrito Casserole combines delicious Mexican flavors into an easy, protein-packed dish perfect for family dinners.

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Prep Time 15

Cook Time 1 10

Cooling Time 10

Total Time 1 35

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 medium finely diced onion Adds sweetness and aromatic depth; shallots or leeks work as great substitutes.
1 medium red bell pepper Provides sweetness and vibrant color; switch it out for jalapeños if you like a kick!
1.5 cups uncooked parboiled long-grain brown rice The star bulk ingredient, offering structure; feel free to replace it with long-grain white rice.
2 tablespoons fajita seasoning A magical blend of spices for that authentic Mexican flavor.
0.5 teaspoon cayenne pepper Adds that exciting hint of heat; omit if you prefer a milder dish.

For the Protein

1 cup corn kernels Brings sweetness and texture to the base; fresh or canned corn can be used instead.
1 can low sodium black beans Offers added protein and fiber; kidney beans or pinto beans can step in as great alternatives.
2 cups shredded chicken The primary protein source; rotisserie chicken can save time.

For the Flavor

2 cups reduced sodium chicken broth Provides moisture and flavor; swap in vegetable broth for a vegetarian option.
1 can mild green chiles Infuses a subtle warmth and flavor; jalapeños are a perfect swap for more spice.
2 tablespoons olive oil Enhances flavor and moisture; can be omitted if you're cutting back on fats.
2 tablespoons tomato paste Adds rich tomato flavor and thickness; use fresh diced tomatoes for a lighter option.

For the Topping

1 cup shredded Monterey Jack cheese Delivers creaminess and richness; cheddar or a dairy-free cheese can be used for a twist!

Equipment

large baking dish
Mixing bowl
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
In a large baking dish, combine the finely diced onion, red bell pepper, uncooked parboiled long-grain brown rice, and fajita seasoning. Mix thoroughly.
In a separate bowl, whisk together the chicken broth, mild green chiles, tomato paste, and olive oil until fully blended. Pour over the rice mixture and stir gently.
Incorporate the shredded chicken, black beans, and corn kernels. Stir everything together well.
Cover with aluminum foil and bake for 65 to 70 minutes until the liquid is absorbed and the rice is tender.
Remove the foil and sprinkle shredded Monterey Jack cheese over the top. Bake uncovered for 5 to 10 minutes until the cheese is melted and golden.
Let it cool for about 5 to 10 minutes before serving. Top with fresh cilantro and additional condiments as desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 70mgCalcium: 200mgIron: 3.5mg

Notes

This casserole can be assembled a day in advance and stored in the fridge before baking.

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