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Easy Chicken Burrito Casserole Recipe

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★★★★★

4.5 from 117 reviews

This Easy Chicken Burrito Casserole is a hearty, flavorful one-dish meal perfect for busy weeknights. Featuring tender shredded chicken, brown rice, black beans, corn, and a homemade fajita seasoning blend, all baked together and topped with melted Monterey Jack cheese, it offers a comforting Mexican-inspired casserole that’s simple to prepare and sure to satisfy.

Ingredients

Scale

Vegetables and Aromatics

  • 1/2 cup finely diced onion
  • 1 red bell pepper, diced
  • 1 cup corn kernels, frozen
  • 1 4-ounce can mild green chilies

Protein and Beans

  • 5 cups shredded chicken (cooked)
  • 1 14-ounce can low sodium black beans, drained and rinsed

Grains and Seasoning

  • 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)

Liquids and Fats

  • 3 cups reduced sodium chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste

Dairy

  • 1 1/4 cups shredded Monterey Jack cheese

Instructions

  1. Preheat and Combine Base Ingredients: Preheat your oven to 400°F. In a 9×13 inch baking dish, add the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using). Stir these ingredients well to combine evenly.
  2. Mix Broth Mixture: In a separate bowl or large measuring cup, whisk together the chicken broth, mild green chilies, tomato paste, and olive oil until the mixture is smooth and well combined.
  3. Add Broth to Baking Dish: Pour the broth mixture into the baking dish with the rice and vegetable mixture. Stir thoroughly to ensure the rice is evenly coated and mixed with the liquid.
  4. Add Proteins and Beans: Incorporate the shredded chicken, black beans, and frozen corn kernels into the baking dish. Stir again until all ingredients are evenly distributed throughout the casserole.
  5. Cover and Bake: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 65 to 70 minutes or until the rice is tender and most of the liquid has been absorbed.
  6. Add Cheese Topping: Carefully remove the baking dish from the oven and discard the foil. Sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole.
  7. Melt Cheese: Return the uncovered baking dish to the oven for an additional 5 to 10 minutes, or until the cheese is fully melted and slightly golden on top.
  8. Rest and Serve: Remove the casserole from the oven and let it cool for 5 to 10 minutes. Serve warm, optionally garnished with fresh cilantro, chopped green onions, salsa, and avocado slices for extra flavor.

Notes

  • Cooking times can vary depending on your oven; I baked mine for 70 minutes with parboiled brown rice plus an extra 5 minutes after adding the cheese.
  • If the casserole seems too soupy when you check it, stir to redistribute the liquid and bake longer until most of the liquid is absorbed. Some moisture will continue to absorb as it cools.
  • Feel free to use homemade fajita seasoning, store-bought fajita seasoning, or substitute taco seasoning if you prefer.
  • If you don’t have shredded cooked chicken, use a rotisserie chicken, or poach chicken breasts on the stovetop or bake them for about 25 minutes, then shred with two forks.

Keywords: chicken casserole, burrito casserole, easy dinner, one dish meal, baked chicken rice casserole, Mexican casserole, fajita seasoning

Find it online: https://mjrecipe.com/easy-chicken-burrito-casserole-recipe-2/