Description
If you’re seeking a quick and satisfying meal that brings the flavors of your favorite Mexican burritos to the table, look no further than this Easy Chicken Burrito Casserole. This one-dish wonder combines tender shredded chicken, hearty beans, and vibrant vegetables all baked together with delicious spices and topped with melted cheese. Perfect for busy weeknights or family gatherings, this casserole is not only easy to prepare but also gluten-free, catering to various dietary needs. Whether you serve it as a main dish or use leftovers in tacos, this casserole is sure to become a household favorite.
Ingredients
Scale
- 1/2 cup diced onion
- 1 red bell pepper, diced
- 1 cup uncooked long-grain brown rice
- 3 tablespoons fajita seasoning
- 1/8 teaspoon cayenne pepper (optional)
- 1 cup corn kernels
- 1 can (14 oz) low-sodium black beans, drained and rinsed
- 5 cups shredded chicken
- 3 cups reduced sodium chicken broth
- 1 can (4 oz) mild green chilies
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F and prepare a 9×13 inch baking dish.
- In the baking dish, combine onion, bell pepper, rice, fajita seasoning, and optional cayenne pepper.
- In a separate bowl, whisk together chicken broth, green chiles, tomato paste, and olive oil.
- Pour the broth mixture over the rice mixture; stir to combine.
- Add shredded chicken, black beans, and corn; mix well.
- Cover with foil and bake for 65-70 minutes until liquid is absorbed.
- Remove foil, add cheese on top, and bake for an additional 5-10 minutes until melted.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the casserole (approximately 250g)
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg