Description
Indulge in the flavors of Mexico with this Easy Chicken Burrito Casserole, a delightful dish that combines the deliciousness of burritos into one convenient bake. Perfect for busy weeknights, this recipe features shredded chicken, beans, rice, and a medley of spices, all topped with melty Monterey Jack cheese. With minimal prep time and only one dish to clean, it’s an ideal solution for family dinners or meal prepping. Customize it with your favorite vegetables or swap proteins to suit your taste. Enjoy hearty portions that satisfy even the pickiest eaters!
Ingredients
Scale
- 1/2 cup finely diced onion
- 1 red bell pepper (diced)
- 1 cup uncooked parboiled long-grain brown rice
- 3 tablespoons fajita seasoning
- 1/8 teaspoon cayenne pepper (optional)
- 1 cup corn kernels (frozen)
- 1 14 ounce can low sodium black beans (drained and rinsed)
- 5 cups shredded chicken
- 3 cups reduced sodium chicken broth
- 1 4 ounce can mild green chiles
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 400°F.
- In a large baking dish, mix onion, bell pepper, rice, fajita seasoning, and cayenne pepper.
- In a bowl, whisk together chicken broth, green chiles, tomato paste, and olive oil; then pour over the rice mixture.
- Stir in shredded chicken, black beans, and corn until combined.
- Cover with aluminum foil and bake for 65-70 minutes until rice is cooked and liquid is absorbed.
- Remove foil, sprinkle cheese on top, and bake for an additional 5-10 minutes until cheese melts.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 430
- Sugar: 3g
- Sodium: 690mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 31g
- Cholesterol: 75mg