Name: Chicken Burrito Casserole Recipe
Prep time: 15 min
Cook time: PT-490794H55M22S
Total time: PT-490794H55M22S
Cuisine: Mexican-American
Ingredients: 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; 14 oz can black beans, strained and rinsed; 450 g cooked chicken, shredded (about 6 cups or 3 chicken breasts); 3 1/2 cups chicken broth; 1 tablespoon olive oil; 2 tablespoons tomato paste; 150 grams Monterey Jack or Havarti cheese, grated; Cilantro, for serving; Green onion, for serving

Jump to Recipe

This Chicken Burrito Casserole is a comforting, all-in-one meal packed with bold Mexican flavors. Filled with shredded chicken, beans, rice, and melty cheese, it’s simple to prepare and perfect for a hearty weeknight dinner.

The image shows a white rectangular casserole dish filled with nachos layered in three parts: the bottom layer has crispy yellow tortilla chips, the middle layer is covered with melted golden-yellow and light orange cheese mixed with black beans and cooked ground beef, and the top layer is garnished with fresh green chopped cilantro, small diced green avocado pieces, and thin slices of bright red chili peppers. The dish rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 corn kernels (frozen)
14 oz can black beans, strained and rinsed
450g cooked chicken, shredded (about 3 chicken breasts or 6 cups)
3 1/2 cups chicken broth
1 tablespoon olive oil
2 tablespoons tomato paste
150 grams Monterey Jack or Havarti cheese, grated
Cilantro, to serve
Green onion, to serve

Instructions

Step 1: Preheat your oven to 400°F (200°C). If you don’t have cooked chicken ready, bake the chicken breasts for 25 minutes until cooked through. Once cooled slightly, shred the chicken into bite-size pieces using two forks.
Step 2: In a large 9×13 inch baking dish, combine the diced onion, bell pepper, jalapeño, dry rice, chili powder, garlic powder, cumin, oregano, and sea salt. Stir well to mix the spices evenly.
Step 3: In a separate bowl or measuring cup, whisk together the chicken broth, tomato paste, and olive oil until smooth.
Step 4: Pour the broth mixture into the baking dish with the rice and vegetables, stirring to fully combine.
Step 5: Add the shredded chicken, black beans, and frozen corn to the baking dish. Stir again to incorporate all ingredients evenly.
Step 6: Cover the baking dish tightly with aluminium foil. Bake in the preheated oven for 50-60 minutes, or until the rice has absorbed all the liquid and is tender.
Step 7: Carefully remove the foil and sprinkle the grated cheese evenly over the casserole.
Step 8: Return the dish to the oven uncovered for 5-10 minutes, or until the cheese has melted and developed a light golden color.
Step 9: Remove from the oven and let it cool for a few minutes. Serve topped with fresh cilantro and sliced green onion for added brightness.

Tips & Variations

Substitute cooked rotisserie chicken for convenience and extra flavor.
Add a squeeze of lime juice or a dollop of sour cream when serving for a fresh finish.
For extra heat, include more jalapeño or a dash of hot sauce to the mixture.
Use shredded cheddar or pepper jack cheese as alternatives for different flavor profiles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through. To keep the cheese melty, you can cover with foil while reheating in the oven.

How to Serve

The dish is served on a white plate with ridged edges, set on a white marbled surface. It has a base layer of shredded chicken mixed with black beans, corn, diced red bell peppers, and fresh herbs, giving a mix of light brown, black, yellow, red, and green colors. Scattered on top are small pieces of diced avocado, adding a fresh light green color. On the very top, there is a dollop of thick, white sour cream. A silver fork rests on the left side of the plate, partly touching the food. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to a day in advance. Keep it covered in the refrigerator and bake it when ready, adding a few extra minutes to the baking time if cold from the fridge.

Can I use other types of rice?

Long-grain white rice like basmati or jasmine works best for texture and cooking time. Brown rice would require a longer cooking time and may need extra liquid, so it’s not ideal for this recipe.