Cheesy Chicken Burrito Casserole Recipe

Satisfy your Mexican food cravings with this hearty and flavorful Cheesy Chicken Burrito Casserole! Packed with tender chicken, black beans, corn, and gooey cheese, this one-dish meal delivers all the flavors of a chicken burrito in an easy-to-make casserole. Perfect for busy weeknights or casual dinners, this dish is sure to become a family favorite.

Why You’ll Love This Recipe

• Combines all the elements of a chicken burrito in casserole form.
• Perfect for meal prep or feeding a crowd.
• Easy to customize with your favorite toppings and add-ins.
• Packed with protein, bold flavors, and melty cheese.
• Freezer-friendly and great for leftovers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

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

Directions

Step 1: Prep the Ingredients

1. Cook the Chicken: If not using pre-cooked chicken, cook and shred or dice the chicken. You can use rotisserie chicken for convenience.
2. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the onion and red bell pepper, sautéing until softened (about 3–4 minutes). Stir in the green chilies, black beans, and frozen corn, then set aside.

Step 2: Assemble the Casserole

3. Combine Ingredients: In a large mixing bowl, combine the shredded chicken, sautéed vegetable mixture, rice, chicken broth, tomato paste, fajita seasoning, and cayenne pepper. Mix well to ensure everything is evenly distributed.

Step 3: Bake the Casserole

4. Transfer to a Baking Dish: Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly. Cover the dish tightly with aluminum foil.
5. Bake: Preheat your oven to 375°F (190°C). Bake the casserole for 50–60 minutes, or until the rice is fully cooked and tender.

Step 4: Add the Cheese

6. Top with Cheese: Remove the casserole from the oven and sprinkle the shredded Monterey Jack cheese evenly over the top. Return to the oven, uncovered, and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.

Step 5: Serve

7. Garnish and Serve: Let the casserole rest for 5–10 minutes before serving. Garnish with your favorite toppings like chopped cilantro, sour cream, diced tomatoes, or avocado slices.

Servings and Timing

• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes

Variations

• Vegetarian Option: Replace chicken with additional black beans or diced tofu for a vegetarian-friendly version.
• Spicy Twist: Use spicy green chilies and add sliced jalapeños for extra heat.
• Cheese Choices: Swap Monterey Jack with cheddar, pepper jack, or a Mexican cheese blend.
• Rice Alternatives: Substitute brown rice with white rice or quinoa, adjusting cooking time as needed.
• Tortilla Topping: Add crushed tortilla chips on top during the final 10 minutes of baking for a crunchy finish.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the fully cooked casserole in a freezer-safe dish for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1–2 minutes.

FAQs

1. Can I use uncooked chicken in this recipe?

Yes, you can use raw chicken, but make sure it’s diced and cooks fully during the baking process.

2. Can I make this casserole ahead of time?

Absolutely! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking.

3. What’s the best way to shred chicken?

You can shred cooked chicken using two forks, a stand mixer, or even your hands for a quicker option.

4. Can I add more vegetables?

Yes, feel free to include zucchini, spinach, or mushrooms for extra veggies.

5. Can I use white rice instead of brown rice?

Yes, white rice works, but reduce the baking time by about 10–15 minutes.

6. How do I make homemade fajita seasoning?

Mix together 1 teaspoon each of chili powder, paprika, garlic powder, onion powder, cumin, and a pinch of cayenne. Adjust to taste.

7. Can I use a different type of cheese?

Absolutely! Cheddar, queso fresco, or even mozzarella are great options.

8. What toppings pair well with this casserole?

Try sour cream, guacamole, diced tomatoes, green onions, or a drizzle of hot sauce.

9. How can I make this dish dairy-free?

Use dairy-free cheese and omit sour cream or replace it with a plant-based alternative.

10. Can I serve this casserole with tortillas?

Yes, serve with warm tortillas for scooping or rolling into burritos!

Conclusion

Cheesy Chicken Burrito Casserole is a satisfying and flavorful dish that brings all the deliciousness of a burrito into a simple, bake-and-serve casserole. Perfect for busy weeknights or feeding a crowd, it’s a versatile recipe that’s easy to customize and sure to please. Serve it up with your favorite toppings for a dinner everyone will love!

Cheesy Chicken Burrito Casserole Recipe

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• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Print Recipe

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Description

This Cheesy Chicken Burrito Casserole is an easy and flavorful dinner loaded with tender chicken, black beans, rice, and gooey cheese. Perfect for satisfying your Mexican food cravings on busy weeknights or casual dinners with family and friends!

 

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Ingredients

Units USM Scale 1x2x3x

Meat:

• 5 cups cooked chicken (shredded or diced)

Produce:

• 1 (14 oz) can low-sodium black beans (rinsed and drained)
• 1 cup frozen corn kernels
• 1 (4 oz) can mild green chilies
• 1/2 cup diced onion
• 1 red bell pepper (diced)

Canned Goods:

• 3 cups reduced-sodium chicken broth
• 2 tbsp tomato paste

Pasta & Grains:

• 1 cup parboiled long-grain brown rice

Baking & Spices:

• 3 tbsp fajita seasoning (homemade or store-bought)
• 1/8 tsp cayenne pepper (optional for heat)

Oils & Vinegars:

• 1 tbsp olive oil

Dairy:

• 1 1/4 cups shredded Monterey Jack cheese

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Instructions

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the Vegetables:
   • Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper, cooking for 2–3 minutes until softened. Stir in the fajita seasoning, cayenne pepper (if using), tomato paste, and green chilies. Cook for 1 minute until fragrant.
3. Prepare the Mixture:
   • Add the chicken broth, corn, black beans, and rice to the skillet. Stir well to combine.
4. Assemble the Casserole:
   • Spread the shredded chicken evenly over the bottom of the prepared baking dish. Pour the skillet mixture over the chicken and spread evenly. Cover the dish tightly with aluminum foil.
5. Bake the Casserole:
   • Bake in the preheated oven for 50–60 minutes, or until the rice is tender and most of the liquid is absorbed.
6. Add the Cheese:
   • Remove the foil and sprinkle the shredded Monterey Jack cheese evenly over the top. Return the dish to the oven and bake, uncovered, for an additional 10 minutes, or until the cheese is melted and bubbly.
7. Serve:
   • Let the casserole cool for 5–10 minutes before serving. Garnish with chopped cilantro, sour cream, or sliced jalapeños if desired.

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Notes

• For extra flavor, use rotisserie chicken or add a squeeze of lime before serving.
• You can substitute white rice for brown rice, but adjust cooking time accordingly.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for later.