Easy Chicken Burrito Casserole

If your family loves Mexican food, whip together this easy chicken burrito casserole recipe for a simple, low-prep dinner. It tastes like your favorite burritos but is made in one large casserole dish with straightforward ingredients. Plus, it’s packed with protein for a filling and wholesome meal!

Why You Will Love This Recipe

This baked chicken burrito casserole is the ultimate comfort food, bringing all the Mexican flavors and toppings you adore into one hearty baked rice dish. It requires minimal effort but rewards you with incredible flavor. It’s perfect for busy weeknights as it can be assembled ahead of time and baked when you’re ready for dinner. Plus, it’s naturally gluten-free!

Ingredients

• 1/2 cup finely diced onion
• 1 red bell pepper, diced
• 1 cup uncooked parboiled long-grain brown rice (or long-grain 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 cooked 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

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C).
2. In a 9×13-inch baking dish, combine the diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using). Stir to mix the dry ingredients with the vegetables and rice.
3. In a separate bowl or measuring cup, whisk together the chicken broth, diced green chilies, tomato paste, and olive oil until well combined.
4. Pour this liquid mixture into the baking dish with the rice and vegetables. Stir thoroughly to ensure the rice is evenly coated.
5. Add the shredded chicken, drained and rinsed black beans, and frozen corn kernels to the baking dish. Stir everything together until all ingredients are well incorporated.
6. Cover the baking dish tightly with aluminum foil.
7. Transfer the covered dish to the preheated oven and bake for 65-70 minutes, or until all the liquid has been absorbed by the rice.
8. Carefully remove the baking dish from the oven and remove the aluminum foil.
9. Sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole.
10. Return the baking dish to the oven, uncovered, for another 5-10 minutes, or until the cheese is melted and lightly golden brown.
11. Remove the casserole from the oven and let it cool for 5-10 minutes before serving.

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Expert Tips / Pro Tips

Baking time can vary slightly depending on your oven. If the casserole appears soupy after the initial baking time, give it a quick stir and continue baking until most of the liquid is absorbed. The rice will continue to absorb liquid as it sits. Feel free to use your favorite homemade or store-bought fajita seasoning, or even taco seasoning as a substitute. For the shredded chicken, a rotisserie chicken is a fantastic shortcut, or you can easily cook and shred chicken breasts on the stove or in an Instant Pot.

Variations & Substitutions

For a different flavor profile, try substituting the shredded chicken with shredded beef or ground turkey. To make this dish vegetarian, use your favorite plant-based protein alternative or add extra beans like chickpeas. If you need a dairy-free option, simply omit the cheese topping or use your preferred dairy-free shredded cheese. You can also swap the vegetables for others you have on hand, such as diced zucchini or spinach.

Serving Suggestions

This easy chicken burrito casserole is hearty enough to be a complete meal on its own. Serve it hot, topped with your favorite burrito fixings such as sour cream, salsa, avocado, chopped cilantro, or crushed tortilla chips. It also pairs wonderfully with a simple side salad, refried beans, or a dollop of guacamole.

Storage, Freezing & Reheating

To store leftovers, place the cooled casserole in an airtight container in the refrigerator for up to 3-4 days. For freezing, portion the cooled casserole into freezer-safe containers or wrap tightly and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the microwave for 3-4 minutes, or bake in a preheated oven at 350°F (175°C) until heated through. Add fresh toppings before serving.

Nutrition Information

FAQ

Is this recipe gluten-free?

Yes, this chicken burrito casserole is naturally gluten-free as it does not contain any tortillas. Always ensure your purchased ingredients, like fajita seasoning, are certified gluten-free if you have severe sensitivities.

Can I serve this casserole in tortillas?

Absolutely! If you prefer individual burritos, simply scoop the cooked casserole mixture into large flour tortillas. Add your favorite toppings, such as cheese, salsa, or refried beans, and roll them up.

What kind of rice works best?

Parboiled long-grain brown rice or long-grain white rice work best as they cook evenly in the oven without needing to be pre-cooked. This ensures a perfectly cooked rice texture in the casserole.

Can I make this ahead of time?

Yes, you can assemble the casserole (up to the point of adding the cheese) and refrigerate it. When ready to bake, add the cheese and bake as directed, potentially adding a few extra minutes to the cooking time.

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Easy Chicken Burrito Casserole

This delicious oven-baked chicken burrito casserole is the ultimate comfort food. It has all those Mexican flavors and toppings you love in one hearty baked rice dish. It requires minimal effort yet will reward you with tons of flavor. Plus, it can be baked up all in one dish!

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Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 343

Ingredients Method Notes

Ingredients

  

Ingredients

• 1/2 cup Onion finely diced
• 1 Red Bell Pepper diced
• 1 cup Parboiled Long-Grain Brown Rice can also use long grain white rice
• 3 tablespoons Fajita Seasoning homemade or store-bought
• 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 cooked
• 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

Method

 

Instructions

1. Preheat oven to 400°F. Add onion, bell pepper, uncooked rice, fajita seasoning and cayenne (if using) to a 9×13 inch baking dish and stir to combine.
2. In a separate bowl or measuring cup, whisk together the chicken broth, green chiles, tomato paste and olive oil until well combined.
3. Add the broth mixture to the baking dish and stir to combine with the rice mixture.
4. Add shredded chicken, black beans and corn to the baking dish. Give it an additional stir until well combined.
5. Cover the baking dish with aluminum foil and then transfer to the oven to bake for 65-70 minutes or until all of the liquid is absorbed.
6. Once complete, remove the baking dish from the oven, remove the aluminum foil, and sprinkle evenly with grated cheese.
7. Return the baking dish to the oven for a final 5-10 minutes until the cheese has melted and is slightly golden.
8. Remove from the oven, allow to cool for 5-10 minutes, and serve with a sprinkle of fresh cilantro, green onion, salsa and avocado, if desired.

Notes

The amount of time this chicken burrito casserole requires will depend on your oven. I put mine in the oven for 70 minutes using parboiled long-grain brown rice, and an additional 5 minutes after the cheese was added. If your casserole is still a bit soupy when you check on it, it most likely needs more time in the oven. Give it a quick stir to redistribute the liquid and place in the oven until the majority of the liquid has been absorbed. Keep in mind that some of the extra liquid will absorb into the rice as it sits as well. I like to use my homemade fajita seasoning for this recipe, but you can also use store-bought or sub in taco seasoning instead. If you don’t have cooked shredded chicken, you can use a rotisserie chicken or boil chicken breasts on the stove and shred or bake in the oven for 25 minutes. Once cooked, place chicken on a cutting board and use two forks to shred the chicken into bite-size pieces.