Description
Indulge in the delightful flavors of Easy Chicken Burrito Casserole, a comforting one-dish meal that’s perfect for busy weeknights or casual gatherings. This hearty casserole combines shredded chicken, vibrant vegetables, and spices with rice, all baked to perfection in a single pan. With minimal prep time and a deliciously satisfying outcome, it’s sure to become a family favorite. Top it with fresh cilantro, avocado, or your choice of salsa for an extra burst of flavor. Enjoy this nutritious dish that’s loaded with protein and fiber while keeping cleanup to a minimum!
Ingredients
Scale
- 1/2 cup finely diced onion
- 1 red bell pepper (diced)
- 1 cup uncooked parboiled long-grain brown rice
- 1 cup frozen corn kernels
- 14 oz can low sodium black beans (drained and rinsed)
- 5 cups shredded chicken
- 3 cups reduced sodium chicken broth
- 4 oz can mild green chilies
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat the oven to 400°F.
- In a 9×13 inch baking dish, combine diced onion, bell pepper, uncooked rice, fajita seasoning, and cayenne (if using).
- In a separate bowl, whisk together chicken broth, green chiles, tomato paste, and olive oil.
- Pour the broth mixture over the rice mixture and stir to combine.
- Add shredded chicken, black beans, and corn; mix thoroughly.
- Cover the dish with aluminum foil and bake for 65-70 minutes until liquid is absorbed.
- Remove foil and sprinkle cheese on top; bake uncovered for an additional 5-10 minutes until cheese is melted.
- Let cool for 5-10 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: About 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg