Easy Chicken Burrito Casserole

Ever craved a comforting dish that makes your kitchen smell heavenly while being lightning-fast to prepare?

Easy Chicken Burrito Casserole is just the thing. Packed with hearty ingredients and bursting with flavors, this recipe turns the humble burrito into a delicious, crowd-pleasing casserole. Plus, it’s a one-pan wonder! Seriously, clean-up has never been easier when you can throw everything into a baking dish and let the oven do the work.

Why Make This Recipe

Why should this casserole become your new dinner BFF? First off, it’s family-friendly. Even the pickiest of eaters won’t be able to resist this creamy, cheesy goodness. Secondly, easy clean-up is a game-changer! Who wants to scrub three pots after a meal when you can use just one? And let’s be honest — it’s also incredibly affordable, making it perfect for a busy weeknight or a casual gathering. Because who doesn’t love delicious food that doesn’t break the bank? 😋

Ingredients

You don’t need fancy stuff — just these basics!

• 1/2 cup finely diced onion
• 1 red bell pepper (diced)
• 1 cup uncooked parboiled long-grain brown rice (or long grain white rice)
• 3 tablespoons fajita seasoning (homemade or store-bought)
• 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 chilies
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 1 1/4 cups shredded Monterey Jack cheese

Directions

Ready to jump in? Here’s how you’ll whip up this casserole wonder:

1. Preheat your oven to 400°F.
2. In a 9×13 inch baking dish, stir together the onion, bell pepper, uncooked rice, fajita seasoning, and cayenne (if using).
3. In a separate bowl, whisk together the chicken broth, green chiles, tomato paste, and olive oil until well combined.
4. Pour the broth mixture into the baking dish and stir everything together.
5. Add the shredded chicken, black beans, and corn to the dish. Give it a good stir until well mixed.
6. Cover the baking dish with aluminum foil and bake for 65-70 minutes, or until all the liquid is absorbed.
7. Once done, take it out, uncover, and sprinkle grated cheese evenly on top.
8. Return to the oven for another 5-10 minutes until the cheese melts and turns slightly golden.
9. Let it cool for 5-10 minutes, then serve topped with fresh cilantro, green onion, salsa, and avocado, if desired.

How to Make Easy Chicken Burrito Casserole (Overview)

Making this Easy Chicken Burrito Casserole is like going to culinary playtime. Start by mixing the veggies and rice. Then, whisk your broth ingredients and blend everything together. Don’t jump ahead — ensure to cover the dish with foil before baking or it’ll turn into a dry mess. Pro tip: Let the casserole sit a bit after baking; it helps the flavors meld and avoids that “I just burned my tongue” moment. 😅

How to Serve Easy Chicken Burrito Casserole

This casserole screams comfort food, so serving it up right is key! Think crunchy tortilla chips that add texture or a fresh side salad for color. You can even drizzle it with some zesty salsa, giving a punchy kick to the creamy filling. The aroma? Absolutely mouthwatering! Not to mention, it makes for a perfect cozy dinner centerpiece.

How to Store Easy Chicken Burrito Casserole

Got leftovers? This casserole is a keeper! It stays good in the fridge for about 3-4 days. You can also freeze it for up to 2-3 months. If you’re meal prepping, consider making double batches for easy weeknight dinners. Just pop it in the microwave or oven to reheat and enjoy!

Tips to Make Easy Chicken Burrito Casserole

1. Timing is everything: Ensure your cooking times are spot on to avoid a soggy dish.
2. Ingredient swaps: Use ground turkey or tofu if you’re looking for a lighter or vegetarian option.
3. Want more heat? Toss in some jalapeños for a spicy kick.
4. Experiment with cheese — Monterey Jack is fantastic, but cheddar also works wonders.
5. Stir in some chopped fresh herbs after baking for a burst of freshness.

Variation

Feeling adventurous? You can easily switch up the flavor profile! Go for a Mexican-inspired twist with some cumin and lime juice. Or, if you’re aiming for something lighter, throw in black beans instead of chicken for a delicious vegan version. The possibilities are endless!

FAQs

1. Can I use cooked chicken instead of shredded?

   • Absolutely! Just toss in your cooked chicken at the same stage.

2. How can I make this recipe healthier?

   • Opt for brown rice and load it up with more veggies. You can also reduce the cheese!

3. Can I freeze the casserole before baking?

   • Yes, just cover it well. You can bake it from frozen, but it’ll take longer.

📌 Pin this recipe for your next cozy dinner night!

Easy Chicken Burrito Casserole

A comforting and quick-to-prepare dish that turns a classic burrito into a delicious, crowd-pleasing casserole, all in one pan.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

Vegetables and Seasoning

• 1/2 cup finely diced onion
• 1 piece red bell pepper (diced)
• 3 tablespoons fajita seasoning homemade or store-bought
• 1/8 teaspoon cayenne pepper optional

Main Ingredients

• 1 cup uncooked parboiled long-grain brown rice or long grain white rice
• 1 cup corn kernels frozen
• 1 can low sodium black beans 14-ounce, drained and rinsed
• 5 cups shredded chicken
• 1 4-ounce can mild green chilies

Liquids and Toppings

• 3 cups reduced sodium chicken broth
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 1 1/4 cups shredded Monterey Jack cheese for topping

Method

 

Preparation

1. Preheat your oven to 400°F.
2. In a 9x13 inch baking dish, stir together the onion, bell pepper, uncooked rice, fajita seasoning, and cayenne (if using).
3. In a separate bowl, whisk together the chicken broth, green chiles, tomato paste, and olive oil until well combined.
4. Pour the broth mixture into the baking dish and stir everything together.
5. Add the shredded chicken, black beans, and corn to the dish. Give it a good stir until well mixed.

Cooking

1. Cover the baking dish with aluminum foil and bake for 65-70 minutes, or until all the liquid is absorbed.
2. Once done, take it out, uncover, and sprinkle grated cheese evenly on top.
3. Return to the oven for another 5-10 minutes until the cheese melts and turns slightly golden.
4. Let it cool for 5-10 minutes, then serve topped with fresh cilantro, green onion, salsa, and avocado, if desired.

Notes

Timing is crucial to prevent a soggy dish. This casserole can be stored in the fridge for 3-4 days or frozen for up to 2-3 months. Adjust the recipe for different proteins or increase the spice by adding jalapeños.