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Chicken Burrito Casserole

Savory Chicken Burrito Casserole: Easy Family Comfort Food

This Chicken Burrito Casserole is a comforting one-dish meal filled with flavors and family-friendly ingredients.
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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: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 medium Finely Diced Onion Adds sweetness and moisture; shallots can be used for a milder flavor.
  • 1 medium Red Bell Pepper Provides vibrant color and slight crunch.
  • 1 cup Uncooked Parboiled Long-Grain Brown Rice Acts as the flavorful base.
  • 2 tablespoons Fajita Seasoning Infuses depth of flavor.
  • 1/4 teaspoon Cayenne Pepper Adds a touch of heat; omit if aiming for a milder dish.
  • 1 cup Frozen Corn Kernels Brings sweetness and texture; fresh corn can be a substitute.
  • 1 can Low Sodium Black Beans Adds hearty protein and fiber.
  • 2 cups Shredded Chicken The star protein of this dish.
  • 2 cups Reduced Sodium Chicken Broth Provides moisture and flavor.
  • 1 can Mild Green Chilies Enhances flavor with a gentle kick.
  • 1 tablespoon Olive Oil Adds richness to the dish.
  • 2 tablespoons Tomato Paste Contributes umami and thickness.
  • 1 cup Shredded Monterey Jack Cheese Melts beautifully for a creamy topping.
For Toppings
  • 1/4 cup Fresh Cilantro Adds a burst of freshness.
  • 1 medium Diced Avocado Creamy and delicious.
  • 1/2 cup Salsa A zesty topping that enhances the dish.
  • 1/4 cup Chopped Green Onions Provides a mild onion flavor.

Equipment

  • 9×13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and gather your ingredients and a 9x13-inch baking dish.
  2. In your prepared baking dish, combine the finely diced onion, red bell pepper, uncooked parboiled long-grain brown rice, fajita seasoning, and optional cayenne pepper.
  3. In a separate bowl, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until fully combined.
  4. Add the shredded chicken, black beans, and corn to the casserole base and fold everything together.
  5. Cover the baking dish tightly with aluminum foil and bake for 65-70 minutes.
  6. Once the casserole is baked, remove the foil and sprinkle shredded Monterey Jack cheese on top.
  7. Let the casserole cool for 5-10 minutes, then top with fresh cilantro, diced avocado, salsa, and chopped green onions.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

Check rice consistency and ensure it's fully cooked. Rinse canned black beans for best flavor.

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