Print

Chicken Burrito Casserole

Chicken Burrito Casserole
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chicken Burrito Casserole is a hearty, flavorful one-dish meal that brings together the best of Tex-Mex flavors. Packed with tender chicken, wholesome brown rice, beans, and gooey cheese, it’s perfect for family dinners or meal prep. Easy to customize and loaded with protein, it’s a crowd-pleaser that’s both satisfying and simple to make.

Ingredients

Scale

Seasoning

  • 1 tbsp chili powder
  • 1/2 tsp cayenne pepper (optional for heat)
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp black pepper

Casserole Base

  • 1/2 cup white onion, chopped
  • 1 red bell pepper, diced
  • 1 cup uncooked brown rice
  • 3 cups low-sodium chicken broth
  • 2 green chilies, deseeded and chopped
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 cup corn kernels (canned or frozen)
  • 14 oz can black beans, drained and rinsed
  • 5 cups cooked chicken, shredded

Toppings

  • 1¼ cups cheddar cheese, shredded (or Monterey Jack)
  • Fresh cilantro, chopped (optional)
  • Green onion, sliced thinly (optional)
  • Avocado, diced (optional)
  • Salsa (optional)

Instructions

  1. Preheat Oven: Heat your oven to 400°F. Grease a 9×13-inch baking dish lightly with oil or cooking spray.
  2. Mix Seasoning & Base Ingredients: In a small bowl, combine all seasoning ingredients. In the baking dish, mix the onion, bell pepper, uncooked rice, and seasoning until evenly coated.
  3. Prepare Liquid Mixture: In a large bowl, whisk together chicken broth, green chilies, olive oil, and tomato paste until smooth. Pour this mixture over the rice and vegetables in the baking dish. Stir well to ensure even distribution.
  4. Add Protein & Veggies: Layer in the corn kernels, black beans, and shredded chicken. Mix thoroughly so everything is evenly combined.
  5. Bake Covered: Cover the dish tightly with aluminum foil and bake for 65–70 minutes, or until the rice is tender and most of the liquid is absorbed.
  6. Add Cheese & Finish Baking: Remove the foil carefully (watch for steam). Sprinkle shredded cheese over the top and return to the oven uncovered for an additional 5–10 minutes, until the cheese melts and turns golden brown.
  7. Cool & Serve: Let the casserole cool for about 5–10 minutes before serving. Garnish with cilantro, green onion, avocado chunks, or salsa if desired.

Notes

Serving Suggestions:

  • Serve warm in bowls or scoop into tortillas for burrito-style servings.
  • Pair with tortilla chips and guacamole for a complete Tex-Mex feast.

Tips & Tricks:

  • Use rotisserie chicken for convenience.
  • For extra flavor, broil the casserole for an additional minute after adding cheese to create a crispy topping.
  • Adjust cayenne pepper to control spice level or omit entirely for a milder version.

Storage & Reheating:

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze individual portions for up to 3 months; thaw overnight before reheating.
  • Reheat in the microwave for 2–3 minutes, stirring halfway through, or in the oven at 350°F for about 15–20 minutes, covered with foil to retain moisture.

Find it online: https://mexicanrecipe.info/chicken-burrito-casserole/