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Easy Chicken Burrito Casserole

Delicious Easy Chicken Burrito Casserole for Cozy Nights

This Easy Chicken Burrito Casserole is a comforting, gluten-free dish packed with Mexican flavors, perfect for busy evenings.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 375
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Onion, finely diced Shallots can be used for a milder profile.
  • 1 medium Red Bell Pepper Green bell pepper can be used for variety.
  • 1 cup Parboiled Long-Grain Brown Rice Long-grain white rice can be used for quicker cooking.
  • 2 tablespoons Fajita Seasoning Homemade blends or taco seasoning can work.
  • 1/4 teaspoon Cayenne Pepper (optional) Omit if you prefer a milder dish.
For the Filling
  • 1 cup Frozen Corn Kernels Fresh or canned corn works just as well.
  • 1 can Low Sodium Black Beans Pinto or kidney beans can be excellent substitutes.
  • 3 cups Shredded Chicken Rotisserie chicken can be used for an easy shortcut.
  • 2 cups Reduced Sodium Chicken Broth Vegetable broth is perfect for a vegetarian option.
  • 1 can Mild Green Chiles Swap for jalapeños for extra spice.
  • 2 tablespoons Olive Oil Replace with vegetable broth for a lighter twist.
For the Finish
  • 2 tablespoons Tomato Paste Fresh tomatoes can be a lighter alternative.
  • 2 cups Shredded Monterey Jack Cheese Cheddar cheese can also be used.

Equipment

  • 9x13 inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare your baking dish and gather all ingredients.
  2. In a 9x13 inch baking dish, combine the onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper. Stir well.
  3. In a separate bowl, whisk together the chicken broth, mild green chiles, tomato paste, and olive oil.
  4. Pour the broth mixture over the rice and vegetable mix. Stir thoroughly, then fold in the chicken, black beans, and corn.
  5. Cover the dish with aluminum foil and bake for 65-70 minutes until liquid is absorbed and rice is tender.
  6. Remove the foil, sprinkle cheese on top, and bake uncovered for an additional 5-10 minutes until cheese is melted and golden.
  7. Let the casserole cool for 5-10 minutes before serving. Top with fresh cilantro, green onion, salsa, or avocado as desired.

Nutrition

Serving: 1servingCalories: 375kcalCarbohydrates: 45gProtein: 30gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 600IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Monitor baking time to ensure perfect texture. Leftovers can be stored in airtight containers for up to 4 days.

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