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Chicken Burrito Casserole Recipe

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★★★★

3.9 from 88 reviews

This hearty Chicken Burrito Casserole is a comforting one-dish meal combining shredded chicken, rice, black beans, corn, and a flavorful blend of spices, baked to perfection and topped with melted cheese. It’s an easy and delicious recipe perfect for family dinners or meal prep.

Ingredients

Scale

Vegetables and Aromatics

  • 1/2 red onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, minced
  • 1 cup corn kernels, frozen
  • Cilantro, to serve
  • Green onion, to serve

Spices and Seasonings

  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sea salt

Main Ingredients

  • 1 cup dry long-grain white rice (basmati or jasmine)
  • 14oz can black beans, strained and rinsed
  • 450g cooked chicken, shredded (about 6 cups or 3 chicken breasts)

Liquids and Oils

  • 3 1/2 cups chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste

Cheese

  • 150 grams Monterey Jack or Havarti cheese, grated

Instructions

  1. Preheat and Prepare Chicken: Preheat your oven to 400°F (200°C). If you don’t have cooked chicken on hand, bake chicken breasts in the oven for 25 minutes until fully cooked. Once done, place the chicken on a cutting board and shred it into bite-sized pieces using two forks.
  2. Combine Vegetables and Spices: In a large baking dish (preferably 9 x 13 inches), add diced red onion, bell pepper, minced jalapeño, dry rice, chili powder, garlic powder, cumin, oregano, and sea salt. Stir everything together to evenly combine the ingredients.
  3. Prepare Broth Mixture: In a separate bowl or measuring cup, whisk together the chicken broth, tomato paste, and olive oil until well combined and smooth.
  4. Add Broth to Baking Dish: Pour the broth mixture into the baking dish with the rice and vegetable mixture, stirring gently to combine all the ingredients evenly.
  5. Incorporate Chicken, Beans, and Corn: Add the shredded chicken, rinsed black beans, and frozen corn kernels to the baking dish. Stir everything once more until all components are evenly distributed.
  6. Cover and Bake: Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 50-60 minutes, or until all the liquid has been absorbed and the rice is tender.
  7. Add Cheese Topping: Carefully remove the baking dish from the oven, take off the foil, and sprinkle the grated Monterey Jack or Havarti cheese evenly over the top of the casserole.
  8. Melt and Brown Cheese: Return the uncovered baking dish to the oven for an additional 5-10 minutes until the cheese has melted and is slightly golden on top.
  9. Serve: Remove the casserole from the oven and let it cool slightly. Serve warm with a garnish of fresh cilantro and sliced green onion as desired.

Notes

  • Use cooked chicken to save time; rotisserie chicken works well.
  • You can substitute the rice with brown rice, but adjust baking time and liquid as brown rice takes longer to cook.
  • For extra heat, add more jalapeño or a dash of hot sauce before baking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • This casserole freezes well; freeze in portions and thaw overnight in the fridge before reheating.

Keywords: chicken casserole, burrito casserole, baked chicken rice dish, Mexican casserole, easy dinner, one-pot meal

Find it online: https://epicrecipebox.com/chicken-burrito-casserole-recipe/