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Chicken Burrito Casserole

Chicken Burrito Casserole

A hearty chicken burrito casserole packed with flavorful spices, vegetables, and cheese. Easy to prep and perfect for a nutritious weeknight dinner or meal prep.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course casserole, dinner
Cuisine Mexican
Servings 8 people
Calories 361 kcal

Equipment

  • 1 9 x 13 inch baking dish Large enough to hold the casserole
  • 1 aluminum foil For covering the baking dish

Ingredients
  

  • 1/2 red onion diced
  • 1 red bell pepper diced
  • 1 jalapeño minced
  • 1 cup dry long-grain white rice basmati or jasmine
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sea salt
  • 1 cup frozen corn kernels
  • 14 oz can black beans drained and rinsed
  • 450 g cooked shredded chicken about 3 chicken breasts or 6 cups
  • 3 1/2 cups chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 150 g grated Monterey Jack or Havarti cheese
  • Fresh cilantro for serving
  • Green onion for serving

Instructions
 

  • Preheat oven to 400°F (200°C). If chicken is not cooked, bake chicken breasts for 25 minutes, then shred with forks.
  • In a large 9 x 13 inch baking dish, combine diced onion, bell pepper, jalapeño, rice, chili powder, garlic powder, cumin, oregano, and salt.
  • In a separate bowl, whisk together chicken broth, tomato paste, and olive oil until smooth.
  • Pour the broth mixture into the baking dish and stir well to combine with the rice and spices.
  • Add shredded chicken, black beans, and corn to the baking dish and mix gently to incorporate.
  • Cover the dish with aluminum foil and bake for 50 to 60 minutes, until the liquid is absorbed and rice is tender.
  • Remove foil and sprinkle grated cheese evenly over the casserole.
  • Return to oven and bake uncovered for an additional 5 to 10 minutes until cheese melts and turns golden.
  • Remove from oven, let cool slightly, and garnish with fresh cilantro and green onion before serving.

Notes

  • This casserole can be made ahead and refrigerated for up to 3 days.
  • Use leftover rotisserie chicken to save time.
  • For a vegetarian version, omit chicken and add extra beans or tofu.
  • Freeze leftovers in portions and reheat in the oven or microwave.