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This dish transforms classic burrito ingredients into an easy family meal that's ready to go. Tender, shredded chicken mixes with fluffy rice, corn and black beans, all wrapped in Mexican spices and melty cheese. It's the perfect way to enjoy those Tex Mex flavors without rolling individual wraps. Need something for a hectic evening? This filling, delicious dinner comes together with minimal effort.
I tossed this together during a crazy sports season when everyone ate at different times. I was shocked when my pickiest eater wanted seconds! Now my kids ask for it twice a month, and I always make extra for lunch boxes the next day.
Ingredients You'll Need
Here's what you'll grab for this Chicken Burrito Casserole:
- Onion: ½ cup, finely diced, creates a flavorful foundation.
- Red bell pepper: 1, diced, adds color, sweetness and vitamins.
- Parboiled long grain brown rice: 1 cup, uncooked, provides hearty texture and nutty flavor.
- Fajita seasoning: 3 tbsp, delivers that authentic Mexican taste you crave.
- Cayenne pepper: ⅛ tsp, adds gentle heat without overwhelming spice.
- Frozen corn kernels: 1 cup, creates pops of sweetness throughout the dish.
- Black beans: 1 (14 oz) can, low sodium, rinsed and drained, adds protein and fiber.
- Shredded chicken: 5 cups, serves as the satisfying protein centerpiece.
- Chicken broth: 3 cups, reduced sodium, infuses the rice with flavor as it cooks.
- Green chilies: 1 (4 oz) can, mild, contributes authentic southwestern flavor without heat.
- Tomato paste: 1 tbsp, concentrates rich tomato flavor and binds ingredients.
- Olive oil: 2 tbsp, enhances flavor and gives the rice a nice texture.
- Monterey Jack cheese: 1¼ cups, shredded, creates that wonderful gooey topping.
Cooking Steps
Follow these simple steps for a delicious Chicken Burrito Casserole:
- Combine Dry Components
- Preheat your oven to 400°F. In a 9×13-inch baking dish, stir together onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper.
- Mix Liquid Ingredients
- In a bowl, combine chicken broth, green chilies, tomato paste, and olive oil until well blended. Pour over the rice mixture and stir to combine.
- Incorporate Proteins
- Stir in the shredded chicken, black beans, and corn. Make sure everything's evenly distributed in the pan.
- Bake Until Tender
- Seal tightly with aluminum foil and bake for about 65-70 minutes. Start checking if the rice is tender around the 60-minute mark.
- Add Cheesy Finish
- Remove foil, scatter cheese over the top, and return to the oven uncovered for 5-10 minutes until bubbly and slightly golden.
- Rest Before Serving
- Allow to sit for 5-10 minutes before serving. Top with optional garnishes like fresh cilantro, sliced green onions, diced avocado, or a dollop of sour cream.
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Flavorful Variations
Want more kick? Toss in diced jalapeños or a dash of your favorite hot sauce. Looking for extra veggies? Try adding chopped zucchini or a handful of baby spinach. Going meatless? Double up on beans instead of chicken. Make your own fajita seasoning blend for a personalized flavor profile.
Time-Saving Dinner Option
You can assemble this casserole ahead and store it in the fridge until you're ready to bake. It's also perfect for meal prep - many people say the flavors get even better after a day in the fridge!
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The first time I made this, I couldn't believe something so simple would turn out so tasty. I was surprised how the fresh ingredients created such a vibrant sauce while cooking, and how moist the chicken stayed. My favorite thing about this dish is how it satisfies my Mexican food cravings in a healthier way. There's enough protein to keep me full for hours, and it's got fewer carbs so I can enjoy a second helping without any guilt!
Frequently Asked Questions
- → How spicy is this meal?
- It’s mild to medium, with warmth from the jalapeño. Remove the seeds for less spice or use a milder pepper like poblano. Want it hotter? Toss in extra jalapeños or cayenne.
- → Can chicken thighs be substituted?
- Absolutely! Boneless, skinless thighs work perfectly and may even stay juicier. Time stays about the same—just make sure they reach 165°F/74°C.
- → What sides pair well with this?
- Cilantro lime rice, black beans, or a fresh salad work awesome. For low-carb, try cauliflower rice or roasted veggies. Stuffing it into tacos? Even better!
- → Is this dish good for prepping ahead?
- Definitely! You can chop the veggies and season the chicken ahead of time. Store separately, then bake fresh. Or fully cook it, then reheat at 350°F later.
- → What cheese could replace mozzarella?
- Options like Monterey Jack, pepper jack, or Mexican cheese blends are great swaps. For authenticity, queso fresco or queso Oaxaca work too, but they don’t melt as much.