Description
Easy Chicken Burrito Casserole is a one-dish wonder that combines all your favorite burrito flavors in a hearty, protein-packed casserole. Made with shredded chicken, rice, black beans, and gooey melted cheese, this gluten-free recipe is perfect for a low-prep family dinner that’s satisfying and delicious.
Ingredients
Units
Scale
Base:
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice (or long-grain white rice)
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 1 cup frozen corn kernels
- 1 (14 oz) can low-sodium black beans, drained and rinsed
- 5 cups shredded chicken
Liquid Mixture:
- 3 cups reduced-sodium chicken broth
- 1 (4 oz) can mild green chilies
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
Topping:
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
Preheat and Prep:
- Preheat your oven to 400°F (200°C).
- In a 9×13-inch baking dish, combine diced onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using). Stir to mix evenly.
2. Make the Liquid Mixture:
- In a separate bowl or measuring cup, whisk together chicken broth, green chilies, tomato paste, and olive oil until smooth.
3. Combine Ingredients:
- Pour the liquid mixture into the baking dish, stirring to combine with the rice mixture.
- Add shredded chicken, black beans, and frozen corn to the baking dish. Stir until well combined.
4. Bake the Casserole:
- Cover the baking dish tightly with aluminum foil and bake for 65–70 minutes, or until the rice is tender and the liquid is absorbed.
5. Add Cheese:
- Remove the dish from the oven and take off the foil. Sprinkle shredded Monterey Jack cheese evenly over the top.
- Return the dish to the oven for 5–10 minutes, or until the cheese is melted and lightly golden.
6. Serve:
- Let the casserole cool for 5–10 minutes before serving. Garnish with your favorite toppings like sour cream, avocado, or fresh cilantro.
Notes
- Substitutions: Use cooked quinoa or cauliflower rice for a low-carb alternative.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Spice Level: Adjust the cayenne pepper and green chilies to suit your heat preference.
