Easy Chicken Burrito Casserole
A family-friendly casserole combining tender shredded chicken, brown rice, vegetables, mild green chilies, and fajita spices, baked to golden perfection.
Servings: 6 servings
Calories: 350kcal
Ingredients
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice
- 3 tablespoons fajita seasoning
- 1/8 teaspoon cayenne pepper
- 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 tomato paste
- 2 tablespoons olive oil
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F (200°C)
- Combine vegetables and rice in a 9x13 inch baking dish
- Mix fajita seasoning, cayenne, onion, pepper, and rice
- Whisk broth, green chilies, tomato paste, and olive oil
- Add liquid to baking dish and stir thoroughly
- Mix in chicken, black beans, and corn
- Cover and bake 65–70 minutes
- Remove cover and sprinkle cheese
- Return to oven for 5–10 minutes until cheese bubbles
Notes
Meal prep-friendly: can be frozen for up to 2 months
Use 2% milk instead of cheese for dairy-free version
Fresh jalapeños can replace green chilies if preferred
Use 2% milk instead of cheese for dairy-free version
Fresh jalapeños can replace green chilies if preferred