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Chicken Burrito Casserole Recipe

Looking for a hearty, all-in-one dinner that’s bursting with Mexican flavors? Chicken Burrito Casserole is your answer! This Baked Burrito Casserole combines tender shredded chicken, seasoned rice, vibrant veggies, and gooey melted cheese into a single dish that’s perfect for family dinners or meal prep.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine Mexican
Servings 8 servings
Calories 370 kcal

Ingredients
  

  • 1/2 cup finely diced onion
  • 1 red bell pepper diced
  • 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 cup frozen corn kernels
  • 1 14 oz can low-sodium black beans, drained and rinsed
  • 5 cups shredded chicken about 1 rotisserie chicken
  • 3 cups reduced-sodium chicken broth
  • 1 4 oz can mild green chiles
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 1 1/4 cups shredded Monterey Jack cheese

Instructions
 

Preheat Oven:

  • Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.

Combine Ingredients in Baking Dish:

  • In the baking dish, combine the diced onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using). Stir to distribute the seasonings evenly.

Prepare Broth Mixture:

  • In a separate bowl or measuring cup, whisk together the chicken broth, green chiles, tomato paste, and olive oil until smooth.

Add Broth to Casserole:

  • Pour the broth mixture over the rice mixture in the baking dish. Stir until everything is evenly combined.

Add Chicken, Beans, and Corn:

  • Add the shredded chicken, black beans, and corn to the baking dish. Stir to combine all ingredients.

Bake the Casserole:

  • Cover the baking dish tightly with aluminum foil and bake for 65-70 minutes, or until the liquid is absorbed and the rice is tender.

Add Cheese Topping:

  • Once the casserole is done, remove the foil and sprinkle the shredded Monterey Jack cheese evenly over the top. Return the baking dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and golden.

Serve:

  • Allow the casserole to cool for 5-10 minutes. Serve warm, garnished with fresh cilantro, green onion, salsa, or avocado if desired.

Notes

  • Cooking Time: The baking time may vary based on your oven and the type of rice used. Check for doneness after 65 minutes, and bake longer if needed.
  • Rice Consistency: If the casserole is still a bit soupy, stir to redistribute the liquid, cover, and continue baking until most of the liquid is absorbed.
  • Shredded Chicken: Use rotisserie chicken for convenience, or cook and shred boneless, skinless chicken breasts.

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Keyword One pot