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Chicken Burrito Casserole

Satisfying Chicken Burrito Casserole for Easy Weeknight Dinners

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An easy gluten-free Chicken Burrito Casserole packed with protein, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Finely Diced Onion Feel free to use a yellow or sweet onion for extra sweetness.
  • 1 Red Bell Pepper Can substitute with a green bell pepper for a different taste.
  • 1 cup Uncooked Parboiled Long-Grain Brown Rice Switch with long-grain white rice, adjusting the cooking time accordingly.
  • 2 tablespoons Fajita Seasoning Use homemade or store-bought to save time.
  • 1/2 teaspoon Cayenne Pepper Optional; omit if you prefer a milder blend.
  • 1 cup Frozen Corn Kernels Substitute fresh or canned corn based on availability.
  • 1 can Low Sodium Black Beans Pinto or kidney beans can also work well if desired.
  • 2 cups Shredded Chicken Consider using rotisserie chicken or boiled chicken breasts for ease.
  • 2 cups Reduced Sodium Chicken Broth Vegetable broth is an excellent alternative.
  • 1 can Mild Green Chilies Swap in diced jalapeños for a spicier experience.
  • 2 tablespoons Olive Oil Can be replaced with canola oil or avocado oil if preferred.
  • 2 tablespoons Tomato Paste Tomato sauce can be used as a quick alternative.
  • 1 cup Shredded Monterey Jack Cheese Cheddar or a dairy-free cheese can also be substituted.

Equipment

  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and gather a 9x13-inch baking dish.
  2. In the baking dish, combine the finely diced onion, chopped red bell pepper, brown rice, fajita seasoning, and cayenne pepper. Stir to distribute evenly.
  3. In a separate bowl, whisk together the chicken broth, green chilies, tomato paste, and olive oil until smooth. Pour over the rice and veggie blend, stirring gently.
  4. Fold in the shredded chicken, drained black beans, and frozen corn. Stir until well combined.
  5. Cover with aluminum foil and bake for 65-70 minutes, or until rice absorbs the liquid and is tender.
  6. Remove the foil, sprinkle cheese over the casserole, and bake uncovered for an additional 5-10 minutes until cheese is melted and golden brown.
  7. Let cool for 5-10 minutes before serving. Garnish with fresh cilantro, diced green onions, salsa, or avocado.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 80mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3-4 days, or freeze for 1-3 months. Reheat portions in the microwave or oven when ready to enjoy.

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