Description
This Easy Chicken Burrito Casserole is a flavorful and hearty one-dish meal featuring tender shredded chicken, brown rice, vegetables, and a blend of Mexican-inspired seasonings. Baked to perfection with melted Monterey Jack cheese, it’s a comforting and convenient casserole perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup corn kernels, frozen
- 1 4-ounce can mild green chilies
- 5 cups shredded chicken
- 1 14-ounce can low sodium black beans, drained and rinsed
- 1 1/4 cups shredded Monterey Jack cheese
- 1 cup uncooked parboiled long-grain brown rice (or long grain white rice)
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 3 cups reduced sodium chicken broth
Instructions
- Preheat your oven to 400°F (204°C). In a 9×13 inch baking dish, add the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir everything together to mix these flavorful base ingredients evenly.
- 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, ensuring the tomato paste is fully incorporated.
- Pour the broth mixture into the baking dish with the rice and vegetable mixture. Stir gently but thoroughly to combine all the ingredients evenly, making sure the rice is well coated and distributed.
- Add the shredded chicken, drained black beans, and corn kernels to the casserole dish. Mix everything carefully to evenly distribute the protein and beans throughout the dish, setting the foundation for a balanced meal.
- Cover the baking dish tightly with aluminum foil to trap moisture. Place it in the preheated oven and bake for 65 to 70 minutes, or until the rice is fully cooked and has absorbed all the liquid in the dish.
- Remove the casserole from the oven and carefully take off the foil. Evenly sprinkle the shredded Monterey Jack cheese over the top. Return the dish to the oven uncovered and bake for an additional 5 to 10 minutes until the cheese melts and becomes slightly golden and bubbly.
- Remove the casserole from the oven and let it cool for 5 to 10 minutes. This resting period allows the flavors to meld and makes serving easier. Serve warm, optionally garnished with fresh cilantro, sliced green onions, salsa, and avocado for added freshness and creaminess.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American