Description
This Chicken Burrito Casserole is a hearty, flavorful dish combining tender shredded chicken, seasoned rice, vegetables, and cheese baked to perfection. Perfect for a family meal, it brings together fajita spices, black beans, corn, and melted Monterey Jack cheese in a comforting casserole that’s easy to prepare and packed with Tex-Mex inspired flavors.
Ingredients
Vegetables and Rice
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
- 1 cup corn kernels (frozen)
Spices and Seasonings
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
Protein and Beans
- 5 cups shredded chicken
- 1 14-ounce can low sodium black beans, drained and rinsed
Liquids and Others
- 3 cups reduced sodium chicken broth
- 1 4-ounce can mild green chilies
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat and Combine Dry Ingredients: Preheat your oven to 400°F. In a 9x13 inch baking dish, combine the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using). Stir these ingredients together well to evenly distribute the spices and vegetables.
- Mix Broth Mixture: In a separate bowl or measuring cup, whisk together the chicken broth, mild green chilies, tomato paste, and olive oil until the mixture is smooth and well combined. This will infuse flavor and moisture into the casserole as it bakes.
- Add Broth to Rice Mixture: Pour the broth mixture over the rice and vegetable mixture in the baking dish. Stir gently to combine all elements evenly, ensuring that the rice is coated and submerged in liquid for proper cooking.
- Incorporate Chicken and Beans: Add the shredded chicken, black beans, and corn to the dish. Stir once again until all ingredients are thoroughly mixed, distributing the proteins and vegetables evenly throughout the casserole base.
- Bake Covered: Cover the baking dish tightly with aluminum foil to lock in moisture. Bake in the preheated oven for 65-70 minutes, or until the rice has absorbed all the liquid and is tender throughout.
- Add Cheese Topping: Carefully remove the foil from the dish. Evenly sprinkle the shredded Monterey Jack cheese over the casserole’s surface, covering it with a generous layer of melted cheese goodness.
- Bake to Melt Cheese: Return the uncovered casserole to the oven and bake for an additional 5-10 minutes, or until the cheese has fully melted and turns slightly golden and bubbly.
- Cool and Serve: Remove the casserole from the oven and let it cool for 5-10 minutes to set and make serving easier. Optionally garnish with fresh cilantro, sliced green onions, salsa, and avocado for extra freshness and flavor before serving.
Notes
- You can substitute brown rice with white rice for a slightly different texture and faster cooking time.
- Adjust the amount of fajita seasoning and cayenne pepper to taste depending on your spice preference.
- If fresh vegetables are preferred, substitute frozen corn with fresh corn kernels.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- This casserole can be made in advance and refrigerated before baking; just increase baking time slightly if baking straight from the fridge.