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Easy Chicken Burrito Casserole

Easy Chicken Burrito Casserole: Comfort in Every Bite

This Easy Chicken Burrito Casserole brings together all the comforting flavors, providing a hearty and nutritious meal ideal for busy weeknights.
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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 portions
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Finely Diced Onion Substitute with shallots for a milder taste.
  • 1 medium Red Bell Pepper Can substitute with green bell pepper.
  • 1 cup Uncooked Parboiled Long-Grain Brown Rice Can swap with white rice, adjust cooking time.
  • 2 tablespoons Fajita Seasoning Use homemade or store-bought, can substitute with taco seasoning.
  • 1/4 teaspoon Cayenne Pepper Optional, omit for a milder dish.
  • 1 cup Frozen Corn Kernels Fresh corn can be used in season.
  • 1 can Black Beans Substitute cooked lentils for a vegetarian option.
  • 2 cups Shredded Chicken Use rotisserie chicken or poach chicken breasts to shred.
  • 2 cups Reduced Sodium Chicken Broth Use vegetable broth for a vegetarian-friendly version.
  • 1 can Mild Green Chiles Optional, can substitute with jalapeños.
  • 2 tablespoons Olive Oil Can be replaced with vegetable oil.
  • 2 tablespoons Tomato Paste Can substitute with fresh diced tomatoes.
  • 1 cup Shredded Monterey Jack Cheese Can substitute with cheddar cheese or a dairy-free option.
For Serving (optional)
  • 1/4 cup Fresh Cilantro For vibrant garnish.
  • 1 medium Sliced Avocado An excellent health boost!
  • 1 cup Salsa Look for a fresh or homemade option.

Equipment

  • 9x13 inch baking dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a 9x13 inch baking dish, combine the finely diced onion, diced red bell pepper, uncooked rice, and fajita seasoning. Optionally, add cayenne pepper. Mix well.
  3. In a separate bowl, whisk together the chicken broth, green chiles, tomato paste, and olive oil until smooth. Pour this mixture into the baking dish, stirring thoroughly.
  4. Incorporate the shredded chicken, drained black beans, and frozen corn into the mixture. Stir everything together until well combined.
  5. Cover tightly with aluminum foil and bake for about 65-70 minutes, or until the rice is fully cooked.
  6. Once done, remove foil and sprinkle shredded Monterey Jack cheese over the top. Return to oven for an additional 5-10 minutes until cheese is melted.
  7. Allow to cool for 5-10 minutes before serving with optional garnishes.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 40mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for 1-3 months. Thaw overnight before reheating.

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