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Easy Chicken Burrito Casserole

A delightful one-pan wonder combining smoked flavors and cheesy goodness, perfect for busy nights and family dinners.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and Seasonings
  • 1/2 cup finely diced onion
  • 1 medium red bell pepper (diced)
  • 1 cup uncooked parboiled long-grain brown rice
  • 3 tablespoons fajita seasoning
  • 1/8 teaspoon cayenne pepper (optional)
Main Ingredients
  • 1 cup corn kernels (frozen)
  • 1 14-ounce can low sodium black beans (drained and rinsed)
  • 5 cups shredded chicken Use leftover or rotisserie chicken for convenience.
  • 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 Can substitute with pepper jack cheese for a spicy twist.

Method
 

Preparation and Baking
  1. Preheat your oven to 400°F.
  2. In a 9x13 inch baking dish, add the onion, bell pepper, uncooked rice, fajita seasoning, and cayenne (if using) and stir to combine.
  3. In a separate bowl, whisk together the chicken broth, green chiles, tomato paste, and olive oil until smooth.
  4. Pour the broth mixture into the baking dish and stir until everything is combined.
  5. Add the shredded chicken, black beans, and corn to the dish and mix well.
  6. Cover the baking dish with aluminum foil and bake for 65-70 minutes or until the liquid is absorbed.
  7. Remove the foil, sprinkle cheese on top, and return to the oven for another 5-10 minutes until the cheese is melted and golden.
  8. Let it cool for 5-10 minutes before serving; top with fresh cilantro, green onion, salsa, and avocado if desired.

Notes

This casserole can be served hot with fresh cilantro and a dollop of sour cream. Serve alongside tortilla chips or a garden salad for added crunch.