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Easy Chicken Burrito Casserole

Savory Easy Chicken Burrito Casserole for Busy Nights

This Easy Chicken Burrito Casserole is a hearty, gluten-free dish perfect for busy nights.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup finely diced onion use yellow or white onion as alternatives.
  • 1 cup diced red bell pepper substitute with green bell pepper or omit if desired.
  • 1 cup uncooked parboiled long-grain brown rice can substitute with long-grain white rice.
  • 1 packet fajita seasoning use homemade or store-bought; taco seasoning also works.
  • 1 teaspoon cayenne pepper omit if you prefer a milder dish.
  • 1 cup frozen corn kernels fresh corn can also be used.
  • 1 can low sodium black beans use chickpeas or kidney beans as substitutes.
  • 2 cups shredded chicken rotisserie chicken is a quick substitute.
  • 2 cups reduced sodium chicken broth use vegetable broth for a vegetarian option.
  • 1 can mild green chiles can be left out for simplicity.
  • 2 tablespoons olive oil can omit for a lower-fat option.
  • 2 tablespoons tomato paste can substitute with tomato sauce.
  • 1 cup shredded Monterey Jack cheese cheddar or dairy-free cheese can be used as alternatives.
Optional Toppings
  • 1 cup chopped fresh cilantro great for garnishing just before serving.
  • 1 cup sliced green onions can be mixed in or used as a topping.
  • 1 avocado avocado use fresh or a dollop of guacamole for extra richness.
  • 1 cup salsa choose your favorite type for serving.

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Aluminum Foil

Method
 

Step-by-Step Instructions for Easy Chicken Burrito Casserole
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and a 9x13 inch baking dish.
  2. In the prepared baking dish, combine the finely diced onion, diced red bell pepper, uncooked parboiled brown rice, fajita seasoning, and cayenne pepper. Stir until evenly mixed.
  3. In a separate bowl, whisk together the reduced sodium chicken broth, mild green chiles, tomato paste, and olive oil. Pour this mixture over the rice and vegetables in your baking dish.
  4. Fold in the shredded chicken, black beans, and frozen corn into the casserole mixture. Stir well to combine thoroughly.
  5. Cover the baking dish tightly with aluminum foil and bake for 65-70 minutes.
  6. Remove the foil and sprinkle shredded Monterey Jack cheese evenly over the top. Return it to the oven uncovered and bake for an additional 5-10 minutes.
  7. Allow the casserole to cool for 5-10 minutes before serving. Garnish with chopped fresh cilantro, sliced green onions, salsa, and avocado as desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 20IUVitamin C: 50mgCalcium: 300mgIron: 4mg

Notes

Check liquid level around 65 minutes. Use rotisserie chicken for quicker prep. Customize toppings to enhance flavor and presentation.

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