Description
This Easy Chicken Burrito Casserole is a comforting and flavorful dish packed with shredded chicken, beans, corn, and rice, all seasoned with fajita spices and topped with melted Monterey Jack cheese. It’s a perfect, hearty meal that bakes in one dish, making cleanup a breeze and family dinners stress-free.
Ingredients
Scale
Vegetables & Beans
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup frozen corn kernels
- 1 (14 ounce) can low sodium black beans, drained and rinsed
- 1 (4 ounce) can mild green chilies
Chicken & Rice
- 5 cups shredded chicken
- 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
Liquids & Seasonings
- 3 cups reduced sodium chicken broth
- 3 tablespoons tomato paste
- 1 tablespoon olive oil
- 1/8 teaspoon cayenne pepper (optional)
- 3 tablespoons fajita seasoning (homemade or store-bought)
Dairy
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat and Combine Base Ingredients: Preheat your oven to 400°F. In a 9×13 inch baking dish, combine the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir these ingredients together until evenly mixed.
- Make Broth Mixture: In a separate bowl or measuring cup, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until the mixture is smooth and well combined.
- Add Broth to Baking Dish: Pour the broth mixture into the baking dish with the rice and vegetables. Stir thoroughly to combine all the ingredients evenly.
- Add Chicken, Beans, and Corn: Add the shredded chicken, drained black beans, and frozen corn kernels to the baking dish. Stir again until all components are uniformly distributed.
- Bake Covered: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 70 minutes or until the rice is tender and most of the liquid is absorbed.
- Top with Cheese and Finish Baking: Remove the foil carefully. Sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole. Return it to the oven uncovered and bake for an additional 10 minutes until the cheese has melted and developed a slight golden color.
- Cool and Serve: Remove the casserole from the oven and let it cool for 5 to 10 minutes. Serve warm, optionally garnished with fresh cilantro, sliced green onions, salsa, and avocado.
Notes
- Cooking times may vary depending on your oven; if the casserole is still soupy at 70 minutes, stir and continue baking until liquid is mostly absorbed.
- Homemade fajita seasoning is recommended, but store-bought fajita or taco seasoning works well as substitutes.
- If you don’t have pre-cooked shredded chicken, you can use rotisserie chicken or cook chicken breasts by boiling or baking them for about 25 minutes before shredding.
- This casserole can be customized by adding additional vegetables or adjusting spice levels to taste.
- Letting the casserole rest after baking helps the rice absorb any remaining moisture and improves texture.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg
