Baked Chicken Burrito Casserole Recipe

If your family loves Mexican food, this Chicken Burrito Casserole is an easy, low-prep dinner that combines all the flavors of your favorite burritos into a single dish. With simple ingredients and a hearty dose of protein, it’s a satisfying and healthy meal that’s gluten-free!

Baked Chicken Burrito Casserole Recipe

This delicious oven-baked Chicken Burrito Casserole is the ultimate comfort food, featuring all those wonderful Mexican flavors in one tasty baked rice dish. You can serve it as a shredded chicken burrito bowl with your favorite toppings or stuff it into tortillas for a fun burrito meal.

Why We Love This Mexican Chicken and Rice Casserole:

• Easy: Using leftover rotisserie chicken and frozen vegetables, you can assemble this one-pot meal in no time, making it perfect for busy weeknights.
• Adaptable: Customize this recipe with your favorite veggies or protein to suit your family’s preferences.
• Family Favorite: It’s flavorful without being too spicy, so everyone will want seconds.
• Make Ahead: Prep the casserole in advance and simply pop it in the oven when it’s time for dinner.

Ingredient Notes:

• Rice: Parboiled long-grain brown rice or white rice works perfectly and doesn’t require pre-cooking.
• Vegetables: Dice up onion and red bell pepper for added flavor and color.
• Fajita Seasoning: Either homemade or store-bought fajita seasoning adds a bold kick.
• Cayenne Pepper: Optional for extra heat.
• Corn: Frozen corn gives the casserole a delicious Southwestern flair.
• Black Beans: Low-sodium black beans bring extra protein and fiber.
• Shredded Chicken: Use leftover cooked chicken or cook fresh chicken breasts for quick shredding.
• Chicken Broth: Reduced-sodium chicken broth infuses flavor into the rice.
• Green Chilies: Mild green chilies provide an authentic Southwestern flavor.
• Olive Oil: Prevents the rice from sticking together.
• Tomato Paste: Adds rich flavor to the rice.
• Cheese: Shredded Monterey Jack cheese forms a perfect, melty topping.

Step-by-Step Instructions:

1. Preheat oven to 400°F. Combine onion, bell pepper, uncooked rice, fajita seasoning, and cayenne (if using) in a large casserole dish.
2. In a separate bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil. Pour this mixture into the casserole dish with the rice and vegetables. Stir well.
3. Add shredded chicken, black beans, and corn. Stir again to combine.
4. Cover with aluminum foil and bake for 65-70 minutes, or until the liquid is absorbed.
5. Remove from the oven, uncover, and sprinkle with shredded cheese. Return to the oven for 5-10 minutes to melt and slightly brown the cheese.
6. Let the casserole cool for 5-10 minutes before serving with fresh cilantro, green onion, salsa, and avocado, if desired.

Tips:

• Cooking times may vary depending on your oven. If the casserole is still soupy, continue baking until the liquid is absorbed.
• You can use homemade fajita seasoning or taco seasoning as a substitute.
• If you don’t have shredded chicken, use rotisserie chicken or cook fresh chicken breasts for shredding.

Storage Guidelines:

• In the fridge: Store leftovers in an airtight container for up to a few days. Reheat in the microwave for 3-4 minutes.
• In the freezer: Freeze leftovers in a freezer-safe container for 1-3 months. Thaw overnight and reheat.

Optional Toppings:

• Sour cream
• Chopped green onions
• Black olives
• Fresh salsa
• Diced jalapeños
• Diced avocado
• Enchilada sauce
• Fresh lime juice
• Chopped cilantro
• Crushed tortilla chips
• Hot sauce

What to Serve with Mexican Chicken Casserole:

This casserole is hearty enough on its own but can be paired with a salad or refried beans for a well-rounded meal.

Recipe Variations:

• Change the protein: Swap shredded chicken for beef for a beef burrito casserole.
• Vegetarian option: Use vegan protein or add extra garbanzo beans for a plant-based dish.
• Dairy-free: Skip the cheese or use a dairy-free alternative for a dairy-free version.

This easy Chicken Burrito Casserole is sure to become a go-to in your family’s dinner rotation

Baked Chicken Burrito Casserole Recipe

Ingredients:

• 1 cup parboiled long-grain brown rice (or white rice)
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 packet fajita seasoning
• ½ tsp cayenne pepper (optional)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 3 cups shredded rotisserie chicken (or cooked, shredded chicken breast)
• 1 ½ cups chicken broth (low-sodium)
• 1 can (4 oz) diced green chilies
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 1 ½ cups shredded Monterey Jack cheese

Instructions:

1. Preheat oven to 400°F.
2. In a large casserole dish, combine rice, onion, bell pepper, fajita seasoning, and cayenne (if using).
3. In a separate bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil. Pour over rice mixture and stir to combine.
4. Add black beans, corn, and shredded chicken, and stir again.
5. Cover with aluminum foil and bake for 65-70 minutes, or until the liquid is absorbed.
6. Uncover, sprinkle shredded cheese on top, and bake for an additional 5-10 minutes to melt and slightly brown the cheese.
7. Let cool for 5-10 minutes before serving. Enjoy!

Optional toppings: Fresh cilantro, salsa, avocado, green onions, or sour cream.