Savory Easy Chicken Burrito Casserole for Busy Nights

This Easy Chicken Burrito Casserole combines creamy layers with vibrant ingredients, making it a delightful and hassle-free dinner option for busy nights.

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Prep Time 15

Cook Time 1 10

Cooling Time 10

Total Time 1 35

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

Casserole Base

1 medium onion, finely diced Adds a depth of flavor and aroma; try shallots for a milder taste.
1 medium red bell pepper Brings sweetness and color; swap for green bell pepper or omit entirely.
1 cup uncooked parboiled long-grain brown rice Provides hearty texture; white rice is a great alternative.
2 tablespoons fajita seasoning Delivers a delightful spice; homemade or store-bought works well.
1/4 teaspoon cayenne pepper Introduces a kick of heat; leave out for a milder casserole.
1 cup corn kernels, frozen Adds sweetness and texture; you can use fresh corn if in season.
1 can black beans, low sodium, drained and rinsed Great source of protein and fiber; substitute with kidney or pinto beans if desired.
2 cups shredded chicken The main protein for this dish; rotisserie chicken is a convenient option.
2 cups reduced sodium chicken broth Keeps the casserole moist and flavorful; vegetable broth can make it vegetarian-friendly.
1 can mild green chiles Adds subtle flavor and heat; use fresh diced chiles for a different touch.
2 tablespoons olive oil Aids in mixing and enhances flavor; any cooking oil can replace it.
1 tablespoon tomato paste Provides depth and moisture; you can use ketchup in a pinch.

Topping

2 cups shredded Monterey Jack cheese Adds creaminess and creates a delightful topping; cheddar or pepper jack are excellent alternatives.

Equipment

9x13-inch baking dish

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Gather all your ingredients.
In a 9x13 inch baking dish, add the finely diced onion, red bell pepper, uncooked rice, and fajita seasoning. Mix thoroughly.
In a separate bowl, whisk together chicken broth, mild green chiles, tomato paste, and olive oil until smooth. Pour over the rice mixture and stir gently.
Gently fold in the shredded chicken, black beans, and corn kernels, ensuring even distribution.
Cover with aluminum foil and bake for 65–70 minutes, or until the liquid is absorbed and the rice is tender.
Remove the foil, sprinkle shredded cheese over the top, and return to the oven for an additional 5–10 minutes until melted and bubbly.
Allow the casserole to cool for 5–10 minutes before serving. Garnish as desired and enjoy!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 550mgFiber: 8gSugar: 4gVitamin A: 15IUVitamin C: 80mgCalcium: 20mgIron: 15mg

Notes

For best results, use rotisserie chicken, watch the liquid level, and personalize with your favorite toppings.

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