Description
This Easy Chicken Burrito Casserole is a flavorful, one-dish meal combining tender shredded chicken, rice, black beans, corn, and a blend of spices baked to perfection and topped with melted Monterey Jack cheese. Perfect for a convenient family dinner, it’s hearty, satisfying, and can be customized with your favorite toppings like fresh cilantro, green onion, salsa, and avocado.
Ingredients
Scale
Vegetables and Seasonings
- 1/2 cup finely diced onion
- 1 red bell pepper diced
- 1/8 teaspoon cayenne pepper (optional)
- 1 4 ounce can mild green chilies
Grains and Legumes
- 1 cup uncooked parboiled long-grain brown rice
- 1 14 ounce can low sodium black beans drained and rinsed
- 1 cup corn kernels frozen
Proteins
- 5 cups shredded chicken
Liquids and Sauces
- 3 tablespoons tomato paste (homemade or store-bought)
- 3 cups reduced sodium chicken broth
- 1 tablespoon olive oil
- 2 tablespoons fajita seasoning
Cheese
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the casserole.
- Combine Base Ingredients: In a 9×13 inch baking dish, add the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and optional cayenne pepper. Stir these ingredients together to mix evenly.
- Mix Broth Mixture: In a separate bowl or measuring cup, whisk together the chicken broth, mild green chilies, tomato paste, and olive oil until fully combined.
- Add Broth to Dish: Pour the broth mixture over the rice and vegetable mixture in the baking dish, stirring everything together thoroughly.
- Add Proteins and Beans: Add the shredded chicken, drained black beans, and frozen corn kernels to the baking dish. Stir again until all ingredients are well incorporated.
- Cover and Bake: Cover the baking dish tightly with aluminum foil. Place it in the oven and bake for 70 minutes or until the rice has absorbed all the liquid and is tender.
- Add Cheese and Final Bake: Carefully remove the foil and sprinkle the shredded Monterey Jack cheese evenly over the top. Return the dish to the oven for an additional 10 minutes until the cheese has melted and starts to turn golden.
- Cool and Serve: Remove the casserole from the oven and let it cool for 5-10 minutes before serving. Garnish with fresh cilantro, green onions, salsa, and avocado if desired for added flavor and freshness.
Notes
- Oven times may vary; if the casserole appears soupy after baking, stir gently and bake longer until liquid is absorbed.
- Use homemade fajita seasoning or substitute with store-bought fajita or taco seasoning for convenience.
- If you don’t have pre-cooked shredded chicken, you can use a rotisserie chicken or cook chicken breasts by boiling or baking for 25 minutes before shredding.
- Letting the casserole sit for a few minutes after baking helps the rice absorb any remaining liquid for better texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg
