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Easy Chicken Burrito Casserole

easy chicken burrito casserole in a white ceramic baking dish on a bright white marble surface, with shredded chicken, rice, black beans, corn, melted Monterey Jack cheese, and fresh cilantro in a square main recipe photograph.
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Easy Chicken Burrito Casserole is a hearty baked dinner made with shredded chicken, brown rice, black beans, corn, bell pepper, green chilies, fajita seasoning, and Monterey Jack cheese. It bakes into a cozy burrito bowl style casserole with tender rice, melty cheese, and simple Southwestern flavor for family dinner or meal prep.

Ingredients

Scale
  • ½ cup finely diced onion
  • 1 red bell pepper, diced
  • 1 cup uncooked parboiled long grain brown rice
  • 3 tablespoons fajita seasoning
  • ⅛ teaspoon cayenne pepper, optional
  • 1 cup frozen corn kernels
  • 1 14 ounce can low sodium black beans, drained and rinsed
  • 5 cups cooked shredded chicken
  • 3 cups reduced sodium chicken broth
  • 1 4 ounce can mild green chilies
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 1 ¼ cups shredded Monterey Jack cheese

Instructions

  1. Preheat the oven: Set the oven to 400°F and lightly grease a 9×13 inch baking dish.
  2. Mix the rice base: Add the onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper to the baking dish. Stir until the rice and vegetables are evenly coated.
  3. Whisk the liquid: In a bowl or large measuring cup, whisk together the chicken broth, green chilies, olive oil, and tomato paste until smooth.
  4. Combine everything: Pour the broth mixture into the baking dish, then stir in the corn, black beans, and shredded chicken. Spread everything evenly and make sure the rice is mostly covered by liquid.
  5. Bake covered: Cover the dish tightly with foil and bake for 65 to 70 mins, until the rice is tender and most of the liquid has absorbed.
  6. Add the cheese: Remove the foil, sprinkle Monterey Jack cheese over the top, and bake for 5 to 10 mins, until melted and lightly golden. Let the casserole rest for 5 to 10 mins before serving.

Notes

  • Use cooked shredded chicken only, since this casserole is designed for chicken that is already cooked.
  • Keep the foil sealed tightly while baking so the rice has enough steam to soften.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat with a splash of broth if the rice seems dry.

Nutrition

Keywords: chicken burrito casserole

Find it online: https://cozyhomeplate.com/easy-chicken-burrito-casserole/