Go Back
–+ servings
Chicken Burrito Casserole

Irresistible Chicken Burrito Casserole Your Family Will Love

This Chicken Burrito Casserole is a flavorful and healthy meal that combines shredded chicken, rice, and zesty spices for a family-friendly dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 portions
Course: Dinner
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 medium finely diced onion substitute with shallots for a milder taste
  • 1 medium red bell pepper use any bell pepper or poblano for added heat
  • 1 cup uncooked parboiled long-grain brown rice white rice can be used for quicker cooking
  • 2 tablespoons fajita seasoning consider homemade or taco seasoning as an alternative
  • 1/4 teaspoon cayenne pepper optional, adjust according to your spice preference
  • 1 cup frozen corn kernels fresh corn is a fantastic seasonal substitute
  • 1 can low sodium black beans feel free to swap in pinto beans
  • 2 cups shredded chicken rotisserie chicken or leftover cooked chicken works perfectly
For the Sauce
  • 2 cups reduced sodium chicken broth vegetable broth can be used for a vegetarian version
  • 1 can mild green chiles optional if you prefer a milder casserole
  • 2 tablespoons olive oil can be swapped for avocado oil if preferred
  • 2 tablespoons tomato paste fresh tomatoes can also be used but may require adjustments to liquid
For the Topping
  • 1 cup shredded Monterey Jack cheese cheddar or a Mexican blend will also work beautifully

Equipment

  • 9x13 inch baking dish
  • Mixing Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and gather your ingredients.
  2. In a baking dish, combine the finely diced onion, red bell pepper, uncooked parboiled brown rice, fajita seasoning, and cayenne pepper.
  3. In a separate bowl, whisk together the reduced sodium chicken broth, mild green chiles, tomato paste, and olive oil.
  4. Pour the sauce mixture over the rice and vegetables and stir to combine.
  5. Add the shredded chicken, low sodium black beans, and frozen corn to the dish and mix gently.
  6. Cover the baking dish with aluminum foil and bake for 65-70 minutes.
  7. Remove the foil and sprinkle shredded Monterey Jack cheese on top, then bake again for 5-10 minutes.
  8. Let the casserole cool for 5-10 minutes before serving.

Nutrition

Serving: 1portionCalories: 380kcalCarbohydrates: 45gProtein: 30gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 650mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 80mgCalcium: 15mgIron: 20mg

Notes

Store any leftovers in airtight containers for up to 3-4 days in the fridge or freeze for longer storage. Reshape and customize with various toppings to suit your taste.

Tried this recipe?

Let us know how it was!