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Chicken Burrito Casserole

Satisfying Chicken Burrito Casserole for Busy Weeknights

Enjoy a protein-packed Chicken Burrito Casserole that's gluten-free and perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 5 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Finely Diced Onion Adds sweetness and flavor; substitute with shallots if desired.
  • 1 cup Red Bell Pepper Provides crunch and sweetness; feel free to use any color bell pepper.
  • 1 cup Uncooked Parboiled Long-Grain Brown Rice Acts as a filling base, absorbing all those delicious flavors; long-grain white rice can also work.
  • 2 tablespoons Fajita Seasoning Elevates the flavor profile; use homemade or store-bought, or swap it for taco seasoning.
  • 1 teaspoon Cayenne Pepper Adds an optional kick; omit for a milder dish.
  • 1 cup Corn Kernels (Frozen) Adds sweetness and texture; canned corn can be substituted.
  • 1 can Low Sodium Black Beans A great source of protein and fiber; rinse before using.
  • 2 cups Shredded Chicken Consider using rotisserie chicken for quicker prep.
  • 1 cup Reduced Sodium Chicken Broth Moistens and flavors the dish; vegetable broth is a great alternative.
  • 1 can Mild Green Chiles Offers slight heat; use fresh or canned, or omit if unavailable.
  • 1 tablespoon Olive Oil Enhances richness; can be reduced or omitted.
  • 2 tablespoons Tomato Paste Adds depth of flavor; fresh tomatoes can be substituted.
  • 1 cup Shredded Monterey Jack Cheese Provides creamy, melty goodness; swaps with cheddar or dairy-free cheese for a vegan option.

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • aluminum foil

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 400°F (200°C).
  2. In a baking dish, combine the finely diced onion, red bell pepper, brown rice, fajita seasoning, and cayenne pepper. Mix well.
  3. In a bowl, whisk together the chicken broth, mild green chiles, tomato paste, and olive oil until blended. Pour over the rice mixture and stir gently.
  4. Add the shredded chicken, rinsed black beans, and corn to the baking dish. Mix thoroughly.
  5. Cover the dish with aluminum foil and bake for 65-70 minutes.
  6. Remove foil and sprinkle cheese on top. Return to oven for another 5-10 minutes until cheese is melted and golden.
  7. Let cool for a few minutes before serving. Top with cilantro, green onions, salsa, and avocado if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 2gVitamin A: 1200IUVitamin C: 80mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, freeze for up to 3 months. Reheat at 350°F (175°C) for 20-25 minutes.

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