Description
Chicken burrito casserole brings comfort and flavor to your weeknight dinner table with layers of tortillas, seasoned chicken, and melty cheese. Packed with zesty spices and simple ingredients, this hearty dish comes together quickly and satisfies hungry family members in just one delicious pan.
Ingredients
Scale
Main Ingredients:
- 5 cups shredded chicken
- 1 cup uncooked parboiled long-grain brown rice
- 1 ¼ cups shredded Monterey Jack cheese
Supporting Ingredients:
- 1 14 ounce can low sodium black beans
- 1 cup corn kernels frozen
- 3 cups reduced sodium chicken broth
- 1 4 ounce can mild green chilies
Seasonings and Aromatics:
- 3 tablespoons taco seasoning
- ½ cup finely diced onion
- 1 red bell pepper
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- ⅛ teaspoon cayenne pepper
Instructions
- Heat your oven to 375°F and coat a 9×13-inch baking dish with olive oil spray to prevent sticking.
- Warm 1 tablespoon olive oil in a large skillet over medium heat. Sauté ½ cup diced onion and 1 diced red bell pepper for 3-4 minutes until they soften and become slightly translucent.
- Add 1 cup uncooked rice, 3 tablespoons taco seasoning, and ⅛ teaspoon cayenne pepper to the skillet. Toast the rice mixture for 2 minutes, stirring constantly to prevent burning.
- Pour 3 cups chicken broth into the skillet. Mix in 1 cup frozen corn kernels, 1 can black beans, 5 cups shredded chicken, and 1 can green chilies. Stir until everything is evenly combined.
- Transfer the entire mixture to your prepared baking dish, spreading it in an even layer to ensure consistent cooking.
- Sprinkle 1 ¼ cups Monterey Jack cheese across the top of the casserole, covering the surface completely.
- Cover the dish with aluminum foil and bake at 375°F for 35 minutes to allow flavors to meld and rice to absorb liquid.
- Remove the foil and return the casserole to the oven for an additional 10 minutes, watching the cheese melt and slightly brown.
- Remove from the oven and let the casserole rest for 5 minutes to help it set and cool slightly before serving.
Notes
- Swap white rice for brown rice or quinoa to boost nutrition and add a nutty flavor to your casserole.
- Customize the heat level by adjusting the cayenne pepper or using mild versus hot taco seasoning to match your spice preference.
- Make this dish vegetarian by replacing chicken with plant-based protein like tofu, tempeh, or additional beans.
- For a low-carb version, substitute rice with cauliflower rice or use fewer beans to reduce overall carbohydrate content.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 5 to 6
- Calories: 330 kcal
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 31 g
- Cholesterol: 70 mg