Print

Chicken Burrito Casserole

Chicken Burrito Casserole
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A protein-packed, one-dish meal featuring shredded chicken, brown rice, black beans, and zesty Mexican spices.

  • Author: Ethan Walker
  • Prep Time: 10 min
  • Cook Time: 80 min
  • Total Time: 1 hr 30 min
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-Inspired
  • Diet: Gluten-Free

Ingredients

Scale

1/2 cup finely diced onion
1 red bell pepper (diced)
1 cup uncooked parboiled long-grain brown rice
3 tablespoons fajita seasoning
1/8 teaspoon cayenne pepper
1 cup corn kernels (frozen)
1 14 ounce can low sodium black beans (drained and rinsed)
5 cups shredded chicken
3 cups reduced sodium chicken broth
1 4 ounce can mild green chilies
1 tablespoon olive oil
2 tablespoons tomato paste
1 1/4 cups shredded Monterey Jack cheese

Instructions

  1. Preheat oven to 400°F.
  2. Add onion, bell pepper, uncooked rice, fajita seasoning and cayenne to a 9×13 inch baking dish and stir.
  3. In a separate bowl, whisk together the chicken broth, green chiles, tomato paste and olive oil.
  4. Add the broth mixture to the baking dish and stir to combine with the rice mixture.
  5. Add shredded chicken, black beans and corn to the dish. Stir until well combined.
  6. Cover the baking dish tightly with aluminum foil.
  7. Bake for 65-70 minutes or until all liquid is absorbed.
  8. Remove foil, sprinkle with Monterey Jack cheese, and return to oven for 5-10 minutes until melted.
  9. Allow to cool for 10 minutes before serving with optional cilantro, salsa, or avocado.

Notes

  • Ensure you use parboiled rice for the best texture.
  • Omit cheese for a dairy-free version.
  • Check seasoning labels to ensure gluten-free compliance.

Nutrition

Find it online: https://prepmealkitchen.com/chicken-burrito-casserole-2/