Description
This easy chicken burrito casserole is a flavorful, hearty dish combining shredded chicken, rice, beans, vegetables, and cheese baked to perfection. It’s a convenient all-in-one meal that’s perfect for weeknight dinners or meal prepping, featuring a mild kick from fajita seasoning and optional cayenne pepper.
Ingredients
Scale
Vegetables and Aromatics
- 1/2 cup finely diced onion
- 1 red bell pepper diced
- 1 cup corn kernels frozen
- 1 4 ounce can mild green chilies
Protein and Beans
- 5 cups shredded chicken
- 1 14 ounce can low sodium black beans drained and rinsed
Grains
- 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
Liquids and Seasonings
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 3 cups reduced sodium chicken broth
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
Dairy
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat and combine base ingredients: Preheat oven to 400°F. In a 9×13 inch baking dish, add diced onion, red bell pepper, uncooked rice, fajita seasoning, and optional cayenne pepper. Stir to combine thoroughly.
- Mix liquid ingredients: In a separate bowl or measuring cup, whisk together the chicken broth, mild green chilies, tomato paste, and olive oil until well combined, creating a flavorful broth mixture.
- Combine with rice mixture: Pour the broth mixture into the baking dish with the rice and vegetable mixture. Stir well to ensure all ingredients are evenly distributed.
- Add proteins and beans: Add the shredded chicken, drained black beans, and frozen corn kernels to the baking dish. Stir again until everything is evenly combined.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 70 minutes, or until the rice has absorbed most of the liquid and is tender. If the casserole seems soupy, bake longer as needed, stirring gently to redistribute the liquid.
- Add cheese and finish baking: Remove the foil from the casserole, sprinkle the shredded Monterey Jack cheese evenly over the top, and return to the oven for an additional 10 minutes until the cheese is melted and slightly golden.
- Cool and serve: Remove the casserole from the oven, let it cool for 5-10 minutes. Serve garnished with fresh cilantro, green onion, salsa, and avocado if desired for added freshness and flavor.
Notes
- Baking time may vary between ovens; check casserole readiness at 70 minutes and extend if needed to absorb excess liquid.
- Stir gently if casserole is still soupy before returning to the oven to ensure even cooking and liquid absorption.
- Fajita seasoning can be homemade or substituted with store-bought fajita or taco seasoning.
- If shredded chicken is not available, use a rotisserie chicken or cook chicken breasts by boiling or baking for about 25 minutes, then shred with two forks.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 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: 75 mg
