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Chicken Burrito Casserole

Easy Chicken Burrito Casserole That Everyone Will Love

This Chicken Burrito Casserole is a gluten-free, protein-packed dish that combines all your favorite burrito flavors into a simple and satisfying meal.
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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 Onion Adds flavor and aroma; shallots or leeks can also be used.
  • 1 medium Red Bell Pepper Provides sweetness and color; substitute with yellow or green bell pepper.
  • 1 cup Parboiled Long-Grain Brown Rice Acts as the base for the casserole, absorbing flavors; use white rice for quicker cooking.
  • 2 tablespoons Fajita Seasoning Adds spice and authentic Mexican flavor; you can substitute with taco seasoning if preferred.
  • 1/4 teaspoon Cayenne Pepper optional; provides heat; omit if you prefer a milder dish.
  • 1 cup Frozen Corn Kernels Adds sweetness and texture; fresh corn is a great alternative if available.
  • 1 can Low Sodium Black Beans Offers protein and fiber; all types of beans, like pinto, can be substituted.
  • 2 cups Shredded Chicken The primary protein source; rotisserie chicken saves time, while fresh chicken is great for custom flavors.
  • 2 cups Reduced Sodium Chicken Broth Adds moisture and flavor; swap with vegetable broth for a vegetarian option.
  • 1 can Mild Green Chiles Provides mild heat and flavor; canned jalapeños can substitute if you like some spice.
  • 2 tablespoons Olive Oil Necessary for moisture in the preparation; feel free to use other oils like avocado oil.
  • 2 tablespoons Tomato Paste Enhances flavor and richness; substitute with crushed tomatoes if necessary.
  • 1 cup Shredded Monterey Jack Cheese Provides creaminess and meltability; Cheddar or Pepper Jack cheese can be used for variety.

Equipment

  • 9x13-inch baking dish
  • Mixing bowl

Method
 

Step-by-Step Instructions for Chicken Burrito Casserole
  1. Preheat your oven to 400°F (200°C).
  2. In a 9x13-inch baking dish, combine the diced onion, red bell pepper, uncooked parboiled long-grain brown rice, fajita seasoning, and cayenne pepper if desired. Mix these ingredients thoroughly.
  3. In a separate mixing bowl, whisk together the reduced sodium chicken broth, mild green chiles, tomato paste, and olive oil until well combined.
  4. Pour the broth mixture over the contents of the baking dish and stir well to combine.
  5. Now, add the shredded chicken, drained black beans, and frozen corn to the baking dish. Mix everything gently.
  6. Cover the baking dish tightly with aluminum foil and bake for about 65-70 minutes, or until the liquid is mostly absorbed and the rice is tender.
  7. After baking, carefully remove the foil and sprinkle the shredded Monterey Jack cheese evenly on top. Return it to the oven for an additional 5-10 minutes until the cheese is melted and bubbly.
  8. Once done, allow the casserole to cool for 5-10 minutes before serving. Garnish with chopped cilantro, sliced green onions, salsa, and avocado.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 80mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days; freeze for longer storage. Consider freezing individual portions for convenient meals.

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