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Chicken Burrito Casserole Recipe

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★★★★★

4.7 from 92 reviews

This Chicken Burrito Casserole is a hearty, flavorful one-dish meal packed with tender shredded chicken, aromatic spices, black beans, corn, and melted Monterey Jack cheese. Baked to perfection, this casserole combines the essence of classic burrito ingredients in a comforting, easy-to-make dinner that’s perfect for feeding a crowd or prepping ahead for busy weeknights.

Ingredients

Scale

Main 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

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C). If you don’t already have cooked chicken, place raw chicken breasts in an oven-safe dish and bake for about 25 minutes until fully cooked. After baking, shred the chicken using two forks.
  2. Mix the base ingredients: In a large 9 x 13 inch baking dish, combine diced red onion, red bell pepper, minced jalapeño, dry rice, chili powder, garlic powder, cumin, oregano, and sea salt. Stir to evenly mix all these ingredients together.
  3. Prepare the broth mixture: In a bowl or measuring cup, whisk together the chicken broth, tomato paste, and olive oil until well combined and smooth.
  4. Combine broth with rice mixture: Pour the broth mixture into the baking dish containing the rice and vegetable mixture. Stir well to distribute the liquid evenly.
  5. Add proteins and veggies: Incorporate the shredded chicken, rinsed black beans, and frozen corn kernels to the baking dish. Mix thoroughly to ensure all components are well incorporated.
  6. Bake covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 to 60 minutes. Bake until the rice has absorbed all the liquid and is fully cooked.
  7. Add cheese topping: Remove the foil from the baking dish and sprinkle the grated Monterey Jack or Havarti cheese evenly over the top.
  8. Final bake to melt cheese: Return the uncovered dish to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted and slightly golden.
  9. Serve: Take the casserole out of the oven and let it cool slightly. Garnish with freshly chopped cilantro and sliced green onions before serving.

Notes

  • Use cooked shredded chicken for convenience or bake raw chicken breasts as directed.
  • Feel free to substitute rice with brown rice, but increase the baking time and liquid accordingly.
  • Adjust the spice level by varying the amount of jalapeño and chili powder.
  • Leftovers store well in the fridge for 3-4 days and reheat nicely in the oven or microwave.
  • For a dairy-free version, omit the cheese or use a dairy-free cheese alternative.

Keywords: chicken burrito casserole, baked chicken casserole, Mexican casserole, easy dinner recipe, shredded chicken recipe, one dish meal

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