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Chicken Burrito Casserole Recipe

Chicken Burrito Casserole Recipe
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★★★★★

4.9 from 15 reviews

This Chicken Burrito Casserole is a hearty and flavorful one-dish meal perfect for busy weeknights. Packed with tender shredded chicken, aromatic spices, vegetables, and melted Monterey Jack cheese, it’s reminiscent of classic burrito flavors combined into a comforting casserole. Easy to prepare and baked until perfectly tender and cheesy, this recipe makes a delicious dinner that the whole family will love.

Ingredients

Scale

Vegetables & Spices

  • 1/2 red onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, minced
  • 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
  • 1 cup frozen corn kernels
  • 14oz can black beans, strained and rinsed

Protein

  • 450g cooked chicken, shredded (approx. 3 chicken breasts or 6 cups)

Liquids & Oils

  • 3 1/2 cups chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste

Dairy & Garnish

  • 150 grams Monterey Jack or Havarti cheese, grated
  • Cilantro, for serving
  • Green onion, for serving

Instructions

  1. Prepare the Chicken: If you do not have pre-cooked chicken, preheat your oven to 400°F. Bake 3 chicken breasts for 25 minutes until fully cooked. Let them cool on a cutting board then shred with two forks into bite-sized pieces.
  2. Combine Dry Ingredients: In a large 9 x 13 inch baking dish, add the diced red onion, red bell pepper, minced jalapeño, dry rice, chili powder, garlic powder, cumin, oregano, and sea salt. Stir thoroughly to evenly distribute spices and vegetables throughout the rice.
  3. Mix Broth and Tomato Paste: In a bowl or large measuring cup, whisk together the chicken broth, tomato paste, and olive oil until the mixture is smooth and uniform.
  4. Incorporate Liquids: Pour the broth mixture into the baking dish with the rice and vegetables. Stir well to combine everything evenly.
  5. Add Proteins and Corn: Add the shredded chicken, black beans, and frozen corn kernels to the dish. Stir again to ensure all ingredients are well mixed.
  6. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50 to 60 minutes, or until the rice is tender and all liquid is absorbed.
  7. Add Cheese and Final Bake: Remove the casserole from the oven, take off the foil, and sprinkle the grated Monterey Jack or Havarti cheese evenly on top. Return the dish uncovered to the oven and bake for an additional 5 to 10 minutes until the cheese is melted and slightly golden.
  8. Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro and chopped green onions before serving for a burst of freshness and color.

Notes

  • For spicier casserole, leave the seeds in the jalapeño or add extra chili powder.
  • Use low-sodium chicken broth to control salt levels if desired.
  • Substitute cooked chicken with rotisserie chicken for a quicker prep.
  • This casserole can be made a day ahead and refrigerated; reheat covered in the oven.
  • For a dairy-free version, omit cheese or use a plant-based cheese alternative.
  • Ensure the casserole is fully covered while baking to prevent drying out.

Nutrition

Keywords: Chicken burrito casserole, baked chicken casserole, Mexican casserole, easy dinner, chicken rice bake

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