Description
This Easy Chicken Burrito Casserole is a hearty and delicious meal that combines the flavors of burritos in a convenient casserole form—perfect for busy weeknights.
Ingredients
Scale
- 1/2 cup finely diced onion
- 1 red bell pepper diced
- 1 cup uncooked parboiled long-grain brown rice
- 3 tablespoons olive oil
- 1/8 teaspoon cayenne pepper
- 1 cup corn kernels frozen
- 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 taco seasoning
- 2 tablespoons cilantro
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat, then add the diced onion and red bell pepper. Sauté until softened, about 5 minutes.
- Stir in the rice and cook for another 2 minutes, then add the chicken broth, corn, black beans, green chilies, cayenne pepper, and taco seasoning. Bring to a boil.
- Once boiling, reduce heat, cover, and simmer for 20 minutes or until rice is tender and the liquid is absorbed.
- Stir in the shredded chicken and half of the Monterey Jack cheese until well combined. Transfer to a greased baking dish.
- Top with remaining cheese and bake uncovered for 10 minutes or until cheese is melted and bubbling.
- Remove from oven and let it sit for 5 minutes before serving. Garnish with fresh cilantro.
Notes
This casserole can be made ahead of time and stored in the fridge. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 690 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 95 mg
Keywords: Easy Chicken Burrito Casserole, chicken casserole, burrito casserole, easy recipes, dinner ideas