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Chicken Burrito Casserole Recipe

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★★★★★

4.4 from 108 reviews

This Chicken Burrito Casserole is a flavorful, one-dish meal combining shredded chicken, rice, black beans, vegetables, and a blend of spices baked to perfection and topped with melted cheese. It’s a comforting, protein-packed casserole perfect for weeknight dinners with Mexican-inspired flavors.

Ingredients

Scale

Vegetables and Aromatics

  • 1/2 red onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, minced
  • 1 cup corn kernels, frozen
  • Cilantro, to serve
  • Green onion, to serve

Dry Ingredients and Spices

  • 1 cup dry long-grain white rice (basmati or jasmine)
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sea salt

Protein and Canned Goods

  • 450g cooked chicken, shredded (about 6 cups or 3 chicken breasts)
  • 14 oz can black beans, strained and rinsed

Liquids and Oils

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

Dairy

  • 150 grams Monterey Jack or Havarti cheese, grated

Instructions

  1. Preheat and Prepare Chicken: Preheat your oven to 400°F. If you don’t have cooked chicken ready, bake chicken breasts for 25 minutes until fully cooked. Let them cool slightly and shred into bite-size pieces using two forks.
  2. Mix Vegetables and Spices: In a large baking dish (9 x 13 inches recommended), combine the diced red onion, red bell pepper, minced jalapeño, rice, chili powder, garlic powder, cumin, oregano, and sea salt. Stir to combine evenly.
  3. Prepare Broth Mixture: In a separate bowl or measuring cup, whisk together chicken broth, tomato paste, and olive oil until the tomato paste is fully incorporated and the mixture is smooth.
  4. Add Broth to Baking Dish: Pour the broth mixture into the baking dish over the rice and vegetables. Stir well to mix everything together uniformly.
  5. Add Chicken, Beans, and Corn: Add the shredded chicken, rinsed black beans, and frozen corn kernels to the baking dish. Stir again gently to distribute all ingredients evenly.
  6. Cover and Bake: Cover the dish tightly with aluminum foil to trap steam. Place it in the preheated oven and bake for 50 to 60 minutes, or until the rice is tender and all liquid is absorbed.
  7. Add Cheese and Finish Baking: Remove the foil carefully, sprinkle the grated Monterey Jack or Havarti cheese evenly over the top, then return the dish to the oven uncovered. Bake for an additional 5 to 10 minutes until the cheese melts and turns slightly golden.
  8. Cool and Serve: Take the casserole out of the oven and let it cool for a few minutes. Sprinkle with fresh cilantro and sliced green onion before serving for added freshness and garnish.

Notes

  • Use cooked chicken breasts for quicker preparation, or substitute with rotisserie chicken.
  • If you prefer more heat, add extra jalapeño or a pinch of cayenne pepper.
  • Feel free to swap Monterey Jack or Havarti cheese for cheddar or mozzarella based on your taste.
  • This dish can be made ahead and stored refrigerated; just reheat thoroughly before serving.
  • For a gluten-free version, double-check that the chicken broth used is gluten-free.

Keywords: chicken burrito casserole, baked chicken rice casserole, Mexican casserole, easy dinner casserole, baked burrito bake

Find it online: https://todayfoodrecipe.com/chicken-burrito-casserole-recipe/