Easy Chicken Burrito Casserole
Easy Chicken Burrito Casserole is a flavorful and convenient dish that combines the beloved ingredients of burritos into a hearty casserole, perfect for family meals. Its adaptability allows for countless variations, ensuring it caters to diverse tastes and dietary needs.
Ingredients
- 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 homemade or store-bought
- 1/8 teaspoon cayenne pepper optional
- 1 cup frozen corn kernels
- 1 14-ounce can low-sodium black beans, drained and rinsed
- 5 cups shredded chicken
- 3 cups reduced-sodium chicken broth
- 1 4-ounce can mild green chilies
- 1 tablespoon
- 2 tablespoons
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat the oven to 400°F. In a 9×13 inch baking dish, combine the onion, bell pepper, uncooked rice, fajita seasoning, and cayenne (if using) and stir well to mix.
- In a separate bowl or measuring cup, whisk together the chicken broth, green chiles, tomato paste, and olive oil until fully combined.
- Pour the broth mixture into the baking dish and stir to combine it with the rice mixture.
- Next, add the shredded chicken, black beans, and corn to the baking dish, stirring again until everything is well mixed.
- Cover the baking dish with aluminum foil and place it in the oven to bake for 65-70 minutes, or until all the liquid has been absorbed.
- When finished, remove the baking dish from the oven, take off the aluminum foil, and sprinkle the grated cheese evenly over the top.
- Return the baking dish to the oven for an additional 5-10 minutes, or until the cheese has melted and turned slightly golden.
- Once done, take it out of the oven and let it cool for 5-10 minutes before serving, optionally garnishing with fresh cilantro, green onion, salsa, and avocado.
Notes
The cooking time for this chicken burrito casserole will vary depending on your oven. I typically bake mine for 70 minutes when using parboiled long-grain brown rice, plus an additional 5 minutes after adding the cheese.
If your casserole appears a bit soupy when you check it, it likely needs more time in the oven. Give it a quick stir to redistribute the liquid and return it to the oven until most of the liquid has been absorbed. Keep in mind that some extra liquid will also absorb into the rice as it sits.
I prefer using my homemade fajita seasoning for this recipe, but you can also opt for store-bought or substitute taco seasoning instead.
If you don’t have cooked shredded chicken on hand, you can use a rotisserie chicken or boil chicken breasts on the stove and then shred or bake them in the oven for 25 minutes. Once cooked, place the chicken on a cutting board and use two forks to shred it into bite-sized pieces.