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Chicken Burrito Casserole Recipe

Chicken Burrito Casserole Recipe
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★★★★★

5.2 from 15 reviews

This Chicken Burrito Casserole is a hearty and flavorful one-dish meal that combines tender shredded chicken, aromatic spices, vegetables, and rice baked to perfection with melted Monterey Jack cheese. It’s a comforting and convenient recipe perfect for family dinners or meal prepping.

Ingredients

Scale

Vegetables and Aromatics

  • 1/2 red onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, minced
  • 1 cup corn kernels, frozen
  • Cilantro, to serve
  • Green onion, to serve

Spices and Seasonings

  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sea salt

Main Ingredients

  • 1 cup dry long-grain white rice (basmati or jasmine)
  • 450g cooked chicken, shredded (about 6 cups or 3 chicken breasts)
  • 14 oz can black beans, strained and rinsed
  • 3 1/2 cups chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 150 grams Monterey Jack or Havarti cheese, grated

Instructions

  1. Preheat and Prepare Chicken: Preheat the oven to 400°F (200°C). If you do not have cooked chicken, bake three chicken breasts in the oven for approximately 25 minutes or until fully cooked. Once cooked, shred the chicken into bite-size pieces using two forks.
  2. Combine Vegetables and Spices: In a large 9 x 13 inch baking dish, add the diced red onion, red bell pepper, minced jalapeño, dry rice, chili powder, garlic powder, cumin, oregano, and sea salt. Stir well to combine the ingredients evenly.
  3. Mix Liquid Ingredients: In a separate bowl or measuring cup, whisk together the chicken broth, tomato paste, and olive oil until well blended.
  4. Combine Liquids and Dry Mixture: Pour the broth mixture into the baking dish with the rice and vegetables. Stir thoroughly to combine all ingredients evenly.
  5. Add Chicken, Beans, and Corn: Add the shredded chicken, rinsed black beans, and frozen corn kernels into the baking dish. Stir again to fully incorporate all components.
  6. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50 to 60 minutes, or until the rice has absorbed all the liquid and is tender.
  7. Add Cheese: Remove the foil from the dish, sprinkle the grated Monterey Jack or Havarti cheese evenly over the top.
  8. Melt Cheese: Return the baking dish uncovered to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted and golden.
  9. Garnish and Serve: Remove from the oven and allow to cool slightly before serving. Garnish with fresh chopped cilantro and green onion as desired for added flavor and freshness.

Notes

  • You can use leftover rotisserie chicken to save time.
  • For a spicier dish, leave seeds in the jalapeño or add extra chili powder.
  • To make this recipe gluten-free, ensure your chicken broth and tomato paste are gluten-free certified.
  • Substitute black beans with pinto or kidney beans if preferred.
  • This casserole keeps well for up to 3 days refrigerated and reheats nicely.

Nutrition

Keywords: chicken burrito casserole, baked chicken casserole, Mexican casserole, easy dinner recipes, one dish meals

Find it online: https://servedbynora.com/chicken-burrito-casserole-recipe/