Easy Chicken Burrito Casserole

If your family adores Mexican cuisine, this Easy Chicken Burrito Casserole is a weeknight dream! It captures the essence of your favorite burritos in a convenient, one-dish bake with straightforward ingredients. Packed with protein, it’s a satisfying and wholesome meal.

Why You Will Love This Recipe

This Easy Chicken Burrito Casserole is a winner for so many reasons. It’s incredibly simple to assemble, making it perfect for busy evenings when you need a quick and delicious meal. The flavors are robust and satisfying, reminiscent of classic burritos without the fuss of rolling. It’s a versatile dish that can be adapted to your family’s preferences, and it’s a crowd-pleaser that even picky eaters will enjoy. Plus, the fact that it all bakes in one dish means less cleanup!

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 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 everything together to ensure the ingredients are well distributed.
3. In a separate bowl or large measuring cup, whisk together the chicken broth, mild green chilies, tomato paste, and olive oil until thoroughly combined.
4. Pour this liquid mixture into the baking dish with the rice and vegetables. Stir well to combine.
5. Add the shredded chicken, drained and rinsed black beans, and frozen corn kernels to the baking dish. Stir again until everything is evenly mixed.
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. Evenly sprinkle the shredded Monterey Jack cheese over the top of the casserole.
10. Return the dish to the oven, uncovered, for an additional 5-10 minutes, or until the cheese is melted and has a slightly golden hue.
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

To ensure your Easy Chicken Burrito Casserole turns out perfectly, keep these tips in mind. The cooking time can vary slightly depending on your oven; if the casserole seems a bit soupy after the initial baking time, simply give it a quick stir and let it bake a little longer until most of the liquid is absorbed. Remember that some liquid will continue to absorb as the casserole rests. For the shredded chicken, using a rotisserie chicken is a fantastic shortcut, or you can easily cook and shred chicken breasts on the stovetop or in an Instant Pot. If you don’t have fajita seasoning on hand, taco seasoning can be used as a substitute, though the flavor profile will be slightly different. Ensure your rice is parboiled; this type of rice cooks perfectly in the oven without pre-cooking.

Variations & Substitutions

This Easy Chicken Burrito Casserole is wonderfully adaptable. For a different protein, try using shredded beef or even ground turkey. If you’re looking for a vegetarian option, substitute the chicken with extra beans (like pinto or chickpeas) or a plant-based protein alternative. To make it dairy-free, simply omit the cheese topping or use your favorite dairy-free shredded cheese. You can also experiment with different vegetables; diced zucchini or sweet potatoes would be delicious additions.

Serving Suggestions

This casserole is a complete meal on its own, but it pairs beautifully with a variety of sides. Serve it topped with your favorite burrito fixings such as sour cream, salsa, guacamole, chopped cilantro, diced avocado, or a squeeze of fresh lime juice. For a more substantial meal, consider serving it alongside a fresh green salad, a side of refried beans, or some sautéed fajita vegetables.

Storage, Freezing & Reheating

Leftovers of this Easy Chicken Burrito Casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. For meal prepping, portion the casserole into individual containers. To reheat, microwave individual portions for 3-4 minutes, stirring halfway through, until heated through. For longer storage, you can freeze the cooled casserole in freezer-safe containers for up to 1-3 months. Thaw overnight in the refrigerator before reheating.

Nutrition Information

FAQ

Is this recipe gluten-free?

Yes, this Easy Chicken Burrito Casserole is naturally gluten-free as it does not contain any tortillas or gluten-containing grains. Ensure your fajita seasoning and any other packaged ingredients are certified gluten-free if you have a severe sensitivity.

Can I serve this casserole inside tortillas?

Absolutely! While this is designed as a one-dish casserole, you can certainly scoop the mixture into large flour tortillas to create your own chicken burritos. Add extra cheese, salsa, or your favorite burrito fillings before rolling.

What kind of rice works best?

Parboiled long-grain brown rice or white rice works best for this recipe as it cooks perfectly in the oven without needing to be pre-cooked. Regular long-grain rice will also work.

Can I make this ahead of time?

Yes, you can assemble the casserole (up to the point of baking) a day in advance. Store it covered in the refrigerator and add a few extra minutes to the baking time if needed.

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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. Either serve this recipe up as a shredded chicken burrito bowl with all of your favorite toppings, or pack the chicken and rice mixture into tortillas for easy burritos! 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 15 minutes mins

Total Time 1 hour hr 25 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 uncooked (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 Monterey Jack cheese shredded

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 aluminium 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 aluminium 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.