Description
Chicken Burrito Casserole is a delightful fusion of all your favorite burrito ingredients baked into a comforting, hearty dish. This easy-to-make recipe is perfect for busy weeknights or meal prepping for the week ahead. With layers of tender chicken, zesty spices, and gooey cheese, this casserole serves up bold flavors that will satisfy the whole family. Simply mix, bake, and enjoy! Ideal as a main course or paired with fresh sides like salads or guacamole, it’s sure to become a staple in your home.
Ingredients
Scale
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, minced
- 1 cup dry long-grain white rice
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon sea salt
- 1 cup frozen corn kernels
- 14oz can black beans, rinsed and drained
- 450g cooked chicken, shredded
- 3 1/2 cups chicken broth
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 150g grated Monterey Jack or Havarti cheese
Instructions
- Preheat oven to 400°F. If using raw chicken, bake until fully cooked (about 25 minutes), then shred.
- In a large baking dish (9 x 13 inches), combine onion, bell pepper, jalapeño, rice, spices, and salt.
- In a separate bowl, whisk together chicken broth, tomato paste, and olive oil until smooth.
- Pour the broth mixture over the rice in the baking dish and stir to combine.
- Add shredded chicken, black beans, and corn; mix well.
- Cover with foil and bake for 50–60 minutes until liquid is absorbed.
- Remove foil and sprinkle cheese on top; bake for an additional 5–10 minutes until melted and golden.
- Serve warm topped with fresh cilantro and green onions.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg