Easy Chicken Burrito Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 cup finely diced onion
02 -
1 red bell pepper, diced
03 -
1 cup uncooked parboiled long-grain brown rice
04 -
3 tablespoons fajita seasoning
05 -
1/8 teaspoon cayenne pepper (optional)
06 -
1 cup frozen corn kernels
07 -
1 14-ounce can low sodium black beans, drained and rinsed
08 -
5 cups shredded chicken
09 -
3 cups reduced sodium chicken broth
10 -
1 4-ounce can mild green chilies
11 -
1 tablespoon olive oil
12 -
2 tablespoons tomato paste
13 -
1 1/4 cups shredded Monterey Jack cheese
# Instructions:
01 -
Preheat oven to 400°F. Add diced onion, bell pepper, uncooked rice, fajita seasoning, and optional cayenne pepper to a 9x13 inch baking dish and stir to combine.
02 -
In a separate bowl or measuring cup, whisk together chicken broth, green chilies, tomato paste, and olive oil until well combined.
03 -
Add the broth mixture to the baking dish and stir to combine with the rice mixture. Add shredded chicken, black beans, and corn to the dish and stir until well combined.
04 -
Cover the baking dish tightly with aluminum foil and bake for 65-70 minutes, or until all the liquid is absorbed.
05 -
Remove the dish from the oven and discard the aluminum foil. Sprinkle evenly with shredded cheese.
06 -
Return the baking dish to the oven and bake uncovered for 5-10 minutes, or until the cheese is melted and slightly golden.
07 -
Remove from the oven and allow the casserole to cool for 5-10 minutes. Serve with fresh cilantro, green onion, salsa, or avocado, if desired.
# Notes:
01 -
Cooking time may vary depending on your oven. If the casserole is soupy, stir and bake longer until most of the liquid is absorbed.
02 -
Using homemade fajita seasoning adds robust flavors, but store-bought or taco seasoning works as a substitute.
03 -
If you don’t have pre-cooked shredded chicken, consider using rotisserie chicken or cooking chicken breasts at home.