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Chicken Burrito Casserole

A delightful dish that combines the flavors of a classic burrito into a hearty, baked version, perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 1/2 cup finely diced onion Adds a sweet and aromatic base.
  • 1 piece red bell pepper, diced Provides a pop of color and a sweet crunch.
  • 1 cup uncooked parboiled long grain brown rice Offers a hearty texture and absorbs the delicious flavors.
  • 3 tablespoons fajita seasoning Infuses the dish with a warm, smoky essence.
  • 1/8 teaspoon cayenne pepper (optional) A touch of heat for those who crave spice.
  • 1 cup frozen corn kernels Adds a sweet burst of flavor and texture.
  • 1 14-ounce can low sodium black beans, drained and rinsed Provides a nutritious and creamy component.
  • 5 cups shredded cooked chicken The star of the dish, juicy and flavorful.
  • 1 4-ounce can mild green chilies Adds a gentle kick and complexity.
  • 3 cups reduced sodium chicken broth Delivers moisture and depth to the casserole.
  • 1 tablespoon olive oil For sautéing and enhancing flavors.
  • 2 tablespoons tomato paste Contributes richness and a touch of acidity.
  • 1 1/4 cups shredded Monterey Jack cheese Gives that luscious, melty finish that ties everything together.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). In a skillet, heat the olive oil over medium heat.
  2. Add the diced onion and red bell pepper. Sauté until they are softened, about 5 minutes.
Wet Mixture
  1. Stir in the fajita seasoning, cayenne pepper, corn, black beans, shredded chicken, green chilies, chicken broth, and tomato paste.
  2. Mix everything well and let it simmer for about 10 minutes.
Combine and Bake
  1. In a large casserole dish, layer the uncooked rice at the bottom.
  2. Pour the chicken mixture over the rice and gently stir to combine.
  3. Top with shredded Monterey Jack cheese. Cover the dish with aluminum foil.
Service
  1. Bake in the preheated oven for 40 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
  3. Let it cool for a few minutes before serving.

Notes

Serve warm, garnished with fresh cilantro, sour cream, or avocado slices. Pairs well with a side salad or tortilla chips. To store leftovers, cool completely, place in an airtight container, and refrigerate for up to 4 days, or freeze for up to 3 months.