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–+ servings
Chicken Burrito Casserole

Savor Every Bite: Homemade Chicken Burrito Casserole Delight

Enjoy the robust flavors of Chicken Burrito Casserole, a gluten-free and protein-packed dish perfect for family dinners.
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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: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Seasoning
  • 1 tbsp Chili Powder Adds a robust flavor profile; substitute with paprika and a pinch of cayenne if needed.
  • 1/4 tsp Cayenne Pepper Provides heat; omit for mild flavor or increase for extra spice.
  • 1 tbsp Garlic Powder Enhances savory depth; you can use garlic flakes if necessary.
  • 1 tbsp Smoked Paprika Contributes a rich smokiness; chipotle powder works as an alternative.
  • 1 tbsp Onion Powder Adds sweetness; onion flakes can be used instead.
  • 1 tsp Ground Cumin Offers earthy warmth; coriander can be a suitable alternative.
  • 1 tsp Dried Oregano Adds a hint of bitterness; dried basil can be substituted if needed.
  • 1 tsp Salt Essential for enhancing overall flavor.
  • 1/2 tsp Black Pepper Provides essential seasoning.
For the Casserole Base
  • 1/2 cup White Onion, chopped Adds sweetness; feel free to swap with yellow or red onions.
  • 1 piece Red Bell Pepper, diced Provides color and nutrients; various colored bell peppers are great alternatives.
  • 1 cup Uncooked Brown Rice Serves as a hearty base; quinoa is an excellent substitute to keep it gluten-free.
  • 3 cups Chicken Broth, low sodium Adds moisture and flavor; use vegetable broth for a vegetarian twist.
  • 2 pieces Green Chilies, deseeded and chopped Contributes mild heat; jalapeños can be used for a spicier kick.
  • 1 tbsp Olive Oil Used for sautéing; flavored oils add an extra dimension of taste.
  • 2 tbsp Tomato Paste Enhances flavor; substitute with tomato sauce by doubling the amount and adjusting the broth.
  • 1 cup Corn Kernels, drained Offers sweetness and texture; fresh corn or peas are viable alternatives.
  • 1 14 oz can Black Beans, drained and rinsed Provides protein and fiber; pinto or kidney beans are great substitutes.
  • 5 cups Cooked Chicken, shredded Main protein source; try shredded turkey or tofu for variation.
  • 1 1/4 cups Cheddar, shredded Offers creaminess; Monterey Jack, Pepper Jack, or mozzarella can be swapped in.

Equipment

  • 9x13 inch baking dish
  • large mixing bowl
  • small bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Gather all your ingredients and prep your baking dish.
  2. In a small bowl, blend together all your seasoning ingredients: chili powder, cayenne pepper, garlic powder, smoked paprika, onion powder, ground cumin, dried oregano, salt, and black pepper.
  3. In a 9×13-inch baking dish, combine the chopped white onion, diced red bell pepper, uncooked brown rice, and the seasoning blend.
  4. In a large mixing bowl, thoroughly combine the low-sodium chicken broth, chopped green chilies, olive oil, and tomato paste. Whisk until mixed.
  5. Pour the broth mixture into the baking dish with the rice and vegetable mixture. Stir gently, ensuring the rice is fully submerged in the broth.
  6. Incorporate the drained corn kernels, rinsed black beans, and shredded cooked chicken into the baking dish. Mix gently to distribute.
  7. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 65-70 minutes.
  8. Remove the foil and sprinkle shredded cheddar cheese evenly on top. Bake for an additional 5-10 minutes, or until the cheese is melted and golden.
  9. Once melted, let the casserole cool for about 5-10 minutes before serving. Top with fresh cilantro, green onions, avocado, or salsa as desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 1500IUVitamin C: 70mgCalcium: 200mgIron: 3mg

Notes

For enhanced flavor, sauté onions and peppers in olive oil before adding. Cool leftovers completely before storing in an airtight container to keep fresh for 3-4 days in the fridge or freeze for up to 3 months.

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