Easy Chicken Burrito Casserole
This easy chicken burrito casserole is a wholesome and delicious one-pan meal packed with tender shredded chicken, nutritious vegetables, and bold Tex-Mex flavors. It's perfect for family dinners or meal prepping!
Ingredients
- 1/2 cup finely diced onion
- 1 red bell pepper diced
- 1 cup uncooked parboiled long-grain brown rice (or white rice)
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 1 cup frozen corn kernels
- 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 chiles
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 400°F (200°C).
- In a 9×13-inch baking dish, combine onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using). Stir evenly.
- In a mixing bowl, whisk together chicken broth, green chiles, tomato paste, and olive oil. Pour this liquid mixture into the baking dish, stirring to mix well with the rice.
- Add shredded chicken, black beans, and corn kernels to the baking dish. Stir thoroughly until all ingredients are evenly distributed.
- Cover the dish tightly with aluminum foil and bake for 65–70 minutes, or until the rice has absorbed nearly all the liquid.
- Remove the foil, sprinkle grated cheese evenly across the top, and return the dish to the oven. Bake uncovered for 5–10 minutes, until the cheese is melted and golden.
- Let the casserole cool for 5–10 minutes. Garnish with fresh cilantro, green onion, salsa, or avocado (optional). Serve and enjoy!