Description
This Easy Chicken Burrito Casserole is a hearty and flavorful baked dish combining tender shredded chicken, brown rice, black beans, vegetables, and a blend of spices, all topped with melted Monterey Jack cheese for a comforting meal perfect for family dinners.
Ingredients
Scale
Vegetables and Rice
- 1/2 cup finely diced onion
- 1 red bell pepper diced
- 1 cup uncooked parboiled long-grain brown rice
- 1 cup frozen corn kernels
Protein and Beans
- 5 cups shredded chicken
- 1 14 ounce can low sodium black beans, drained and rinsed
Liquids and Seasonings
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 3 cups reduced sodium chicken broth
- 1 4 ounce can mild green chilies
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
Dairy
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat Oven and Prepare Base: Preheat the oven to 400°F. In a 9×13 inch baking dish, combine the diced onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using). Stir until all ingredients are evenly mixed.
- Mix Broth Mixture: In a separate bowl or measuring cup, whisk together the chicken broth, mild green chilies, tomato paste, and olive oil until well combined.
- Combine Liquids and Base: Pour the broth mixture into the baking dish with the rice mixture and stir to combine thoroughly.
- Add Chicken, Beans, and Corn: Stir in the shredded chicken, drained black beans, and frozen corn kernels until everything is evenly distributed.
- Bake Covered: Cover the baking dish with aluminum foil and place it in the oven. Bake for 70 minutes, or until the liquid is mostly absorbed and the rice is tender.
- Add Cheese and Finish Baking: Carefully remove the foil and sprinkle the shredded Monterey Jack cheese evenly over the casserole. Return to the oven and bake for an additional 10 minutes until the cheese is melted and slightly golden.
- Cool and Serve: Remove the casserole from the oven and let it cool for 5-10 minutes before serving. Optionally, garnish with fresh cilantro, green onions, salsa, and avocado as desired.
Notes
- Oven baking times may vary; if the casserole is still soupy after the baking time, stir and bake longer until most liquid is absorbed.
- Homemade fajita seasoning is recommended but store-bought or taco seasoning can be substituted.
- If you don’t have pre-cooked shredded chicken, use rotisserie chicken or cook chicken breasts by boiling on the stove or baking for 25 minutes, then shred with forks.
- Letting the casserole rest after baking helps the rice absorb any remaining moisture for better texture.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 80 mg
