Description
Easy Chicken Burrito Casserole is a delightful one-dish meal that combines all your favorite Mexican flavors into a hearty casserole. Perfect for busy weeknights or casual gatherings, this dish is not only quick to prepare but also packed with protein from shredded chicken and black beans, making it a satisfying choice for everyone at the table. With just 10 minutes of prep time, you can whip up this flavorful casserole in one baking dish, minimizing cleanup while maximizing taste. Serve it warm, topped with fresh cilantro or creamy avocado, and watch it become a family favorite!
Ingredients
Scale
- 1/2 cup finely diced onion
- 1 red bell pepper (diced)
- 1 cup uncooked parboiled long-grain brown rice
- 3 tablespoons fajita seasoning
- 1/8 teaspoon cayenne pepper (optional)
- 1 cup corn kernels (frozen)
- 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 chilies
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 400°F.
- In a 9×13 inch baking dish, combine onion, bell pepper, uncooked rice, fajita seasoning, and optional cayenne pepper.
- In a mixing bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil. Pour over the rice mixture and stir gently.
- Add shredded chicken, black beans, and corn to the baking dish; mix well.
- Cover with aluminum foil and bake for 65-70 minutes or until liquid is absorbed.
- Remove foil and sprinkle cheese on top; bake uncovered for an additional 5-10 minutes until cheese is melted.
- Let cool for a few minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 440
- Sugar: 3g
- Sodium: 590mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 75mg