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Chicken Burrito Casserole Recipe

Chicken Burrito Casserole Recipe
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★★★★★

4.8 from 6 reviews

This Chicken Burrito Casserole is a flavorful, hearty dish combining tender shredded chicken, rice, black beans, corn, and a blend of spices, all baked together and topped with melted Monterey Jack cheese. Perfect for a family dinner, this one-dish meal delivers comforting Mexican-inspired flavors with minimal effort.

Ingredients

Scale

Vegetables & 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

Pantry

  • 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
  • 14oz can black beans, strained and rinsed
  • 3 1/2 cups chicken broth
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil

Protein & Dairy

  • 450g cooked chicken, shredded (approximately 6 cups or 3 chicken breasts)
  • 150 grams Monterey Jack or Havarti cheese, grated

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). If you don’t have cooked chicken ready, place chicken breasts in the oven and bake for 25 minutes until fully cooked. Remove from oven and shred into bite-sized pieces with two forks.
  2. Combine Dry Ingredients: In a large 9 x 13 inch baking dish, add the diced red onion, red bell pepper, minced jalapeño, rice, chili powder, garlic powder, cumin, oregano, and sea salt. Stir these ingredients together until well combined.
  3. Mix Broth Mixture: In a separate bowl or large measuring cup, whisk together the chicken broth, tomato paste, and olive oil until fully blended.
  4. Combine Liquids with Dry Ingredients: Pour the broth mixture into the baking dish containing the rice and vegetable mixture. Stir well to evenly incorporate all ingredients.
  5. Add Chicken, Beans, and Corn: Add the shredded chicken, strained black beans, and frozen corn kernels to the baking dish. Stir thoroughly to combine all ingredients evenly.
  6. Bake Covered: Cover the baking dish tightly with aluminum foil. Place in the preheated oven and bake for 50-60 minutes, or until the rice has absorbed all the liquid and is tender.
  7. Add Cheese and Finish Baking: Carefully remove the foil from the dish. Sprinkle the grated Monterey Jack or Havarti cheese evenly over the top. Return the dish to the oven and bake uncovered for an additional 5-10 minutes, or until the cheese melts and turns slightly golden.
  8. Serve: Remove the casserole from the oven and let it cool slightly. Garnish with fresh cilantro and sliced green onion before serving for extra flavor and color.

Notes

  • If you prefer a spicier casserole, keep the jalapeño seeds or add extra chili powder.
  • For a healthier option, substitute brown rice and reduce the amount of cheese.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated easily.
  • Shredded rotisserie chicken works perfectly for a quick and convenient option.
  • Feel free to add other vegetables like diced tomatoes or zucchini for added nutrition.

Nutrition

Keywords: chicken burrito casserole, baked chicken casserole, Mexican-inspired casserole, chicken and rice casserole, hearty family dinner

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