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This baked chicken burrito dish turns everything you love about hand-rolled burritos into one easy, family-ready casserole. You'll get soft shredded chicken, fluffy rice, corn and black beans all mixed with Mexican spices and topped with gooey cheese. It's your answer to Tex-Mex cravings without the hassle of rolling individual burritos. Super handy for those crazy weeknights when you need something filling and tasty without much work.
I first threw this casserole together when my kids' after-school activities went nuts and we couldn't all eat at the same time. I was totally shocked when my fussiest child actually wanted more! Now they ask for it at least twice every month, and I always cook extra so we've got quick lunches ready for the whole week.
Ingredients
Round up these items to whip up your Chicken Burrito Casserole:
- Onion: ½ cup, chopped small – builds the flavor base for everything else.
- Red bell pepper: 1, chopped – brings natural sweetness, bright color, and healthy nutrients.
- Parboiled long-grain brown rice: 1 cup, raw – gives a satisfying bite and slightly earthy taste.
- Fajita seasoning: 3 tbsp – packs all those yummy Mexican flavors throughout.
- Cayenne pepper: ⅛ tsp – adds just enough warmth that you can dial up or down.
- Frozen corn kernels: 1 cup – pops with sweetness and brings sunny yellow specks.
- Black beans: 1 (14 oz) can, low-sodium, rinsed – adds filling protein and fiber.
- Shredded chicken: 5 cups – makes the dish hearty and packed with protein.
- Chicken broth: 3 cups, reduced-sodium – softens the rice while adding extra chicken goodness.
- Green chilies: 1 (4 oz) can, mild – gives that southwestern kick without burning your mouth.
- Tomato paste: 1 tbsp – packs intense tomato flavor and helps everything stick together.
- Olive oil: 2 tbsp – keeps things moist and stops the rice from clumping up.
- Monterey Jack cheese: 1¼ cups, shredded – melts into that irresistible gooey layer on top.
Step-by-Step Instructions
Here's how to nail your Chicken Burrito Casserole every time:
- Mix Your Base Ingredients
- Heat oven to 400°F. Grab a 9×13-inch baking dish and mix in the onion, red bell pepper, raw rice, fajita seasoning, and cayenne pepper.
- Blend Your Liquid Seasonings
- In a separate bowl, mix chicken broth, green chilies, tomato paste, and olive oil until smooth. Pour this over your rice mixture and stir everything up.
- Mix In Your Main Ingredients
- Toss in your shredded chicken, black beans, and frozen corn. Make sure they're spread out evenly.
- Let It Bake Through
- Cover tightly with foil and pop it in the oven for 65-70 minutes. Check if the rice is soft around the 60-minute mark.
- Add The Cheesy Topping
- Take off the foil, sprinkle Monterey Jack cheese all over, and bake uncovered for another 5-10 minutes until the cheese gets bubbly and slightly golden.
- Let It Cool A Bit
- Give it 5-10 minutes to settle before diving in. Top with things like cilantro, green onions, avocado chunks, or a dollop of sour cream if you want.
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Tasty Tweaks
Want it hotter? Throw in some chopped jalapeños or a splash of hot sauce. Boost the veggies with zucchini chunks or handfuls of spinach. No chicken? Vegetarians can just double up on beans instead. Mix up your own fajita seasoning blend for a totally custom taste.
Busy Family Solution
You can get this all ready ahead of time and stick it in the fridge, then just bake when you need it. It's amazing for weekly meal planning too – it actually tastes better after sitting in the fridge overnight.
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The first time I tried making this, I wasn't sure if the rice would turn out right. I was so happy when it came out perfectly tender and full of flavor. Now we make it all the time, especially when friends come over for casual dinners.
Frequently Asked Questions
- → Can I substitute rotisserie chicken in this dish?
- Definitely! Pre-cooked rotisserie chicken is a super convenient option. Just shred around 5 cups and toss it in when you assemble the casserole.
- → What’s the easiest way to prepare chicken if I don’t already have it cooked?
- If you need cooked chicken for this dish, you can boil 2-3 chicken breasts in water or broth for about 15 minutes until done, then shred them. Baking the chicken at 375°F for 25 minutes works too!
- → Can I make this meal ahead of time?
- Yes! You can put everything together a day in advance and refrigerate it. When you’re ready to bake, add an extra 10-15 minutes if it’s cold. You can also cook it fully, store it in the fridge for three days, and reheat portions whenever you need.
- → How can I turn this into a vegetarian-friendly dish?
- Skip the chicken and use vegetable broth instead of chicken broth. Add more beans or try your favorite plant-based protein to keep it hearty.
- → Why didn’t my rice cook all the way through?
- Sometimes rice can be tricky. If it’s still crunchy, add 1/2 cup of hot water or broth, cover tightly with foil, and bake another 15-20 minutes until the rice softens.