Description
This Easy Chicken Burrito Casserole is a flavorful, comforting dish that combines tender shredded chicken, brown rice, black beans, and vegetables with a blend of fajita seasoning and mild green chilies. Baked to perfection and topped with melted Monterey Jack cheese, it makes a wholesome, satisfying meal perfect for weeknight dinners or meal prep.
Ingredients
Scale
Vegetables and Beans
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup corn kernels (frozen)
- 1 (14 ounce) can low sodium black beans, drained and rinsed
- 1 (4 ounce) can mild green chilies
Rice and Seasonings
- 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
Proteins and Dairy
- 5 cups shredded chicken
- 1 1/4 cups shredded Monterey Jack cheese
Liquids and Oils
- 3 cups reduced sodium chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
Instructions
- Preheat and combine base ingredients: Preheat the oven to 400°F. In a 9×13 inch baking dish, combine the finely diced onion, diced red bell pepper, uncooked brown rice, fajita seasoning, and cayenne pepper if using. Stir well to mix all ingredients evenly.
- Prepare 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 rice mixture: Pour the broth mixture over the rice and vegetable mixture in the baking dish. Stir thoroughly to ensure that the rice and vegetables are evenly coated with the broth and seasonings.
- Add chicken, beans, and corn: Add the shredded chicken, rinsed black beans, and corn kernels to the baking dish. Stir everything together so the ingredients are evenly distributed.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 65 to 70 minutes, or until the liquid is fully absorbed and the rice is tender.
- Add cheese topping: Remove the baking dish from the oven, carefully take off the aluminum foil, and sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole.
- Melt the cheese: Return the dish to the oven uncovered and bake for an additional 5 to 10 minutes, or until the cheese is melted and has a slight golden color.
- Cool and serve: Remove the casserole from the oven and allow it to cool for 5 to 10 minutes. Serve warm, optionally garnished with fresh cilantro, chopped green onion, salsa, and slices of avocado for added flavor and freshness.
Notes
- Feel free to substitute white rice if preferred, but brown rice gives extra fiber and nutrients.
- For more heat, increase the cayenne pepper or add diced jalapeños.
- Use pre-cooked or rotisserie chicken to save preparation time.
- This casserole can be assembled ahead of time and refrigerated before baking.
- Leftovers store well in the fridge for up to 4 days and can be reheated in the oven or microwave.
- For a dairy-free version, omit the cheese or use a vegan cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican American
Nutrition
- Serving Size: 1 cup (about 1/8 of recipe)
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken burrito casserole, easy chicken casserole, baked chicken and rice, fajita seasoning casserole, Mexican casserole
