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Chicken Burrito Casserole Recipe

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★★★★★

4.9 from 117 reviews

This Chicken Burrito Casserole is a flavorful and hearty one-dish meal combining tender shredded chicken, aromatic spices, vegetables, rice, and melted cheese. Baked to perfection, this casserole offers a comforting blend of Mexican-inspired flavors perfect for an easy family dinner or meal prep.

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)
  • 14oz can black beans, strained and rinsed
  • 450g cooked chicken, shredded (about 6 cups or 3 chicken breasts)
  • 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 the oven and prepare chicken: Preheat oven to 400°F (200°C). If using raw chicken breasts, bake them in the oven for 25 minutes until cooked through. Let cool slightly, then shred into bite-size pieces using two forks.
  2. Combine dry ingredients and vegetables: In a large 9 x 13 inch baking dish, add diced red onion, red bell pepper, minced jalapeño, dry rice, chili powder, garlic powder, cumin, oregano, and sea salt. Stir together until evenly mixed.
  3. Mix broth and flavorful liquids: In a separate bowl or measuring cup, whisk together chicken broth, tomato paste, and olive oil until fully combined.
  4. Add liquid to dry mixture: Pour the broth mixture into the baking dish with the rice and vegetables. Stir well to incorporate all ingredients evenly.
  5. Add proteins and beans: Add the shredded cooked chicken, black beans, and corn kernels to the mixture in the baking dish. Stir once more until all ingredients are well combined.
  6. Cover and bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50 to 60 minutes, or until the rice is tender and all liquid is absorbed.
  7. Add cheese and finish baking: Remove the foil and sprinkle the grated Monterey Jack or Havarti cheese evenly over the casserole. Return to the oven and bake uncovered for 5 to 10 minutes more until the cheese melts and develops a slight golden color.
  8. Serve: Remove from oven and let cool slightly before serving. Garnish with freshly chopped cilantro and sliced green onions as desired for a fresh, vibrant finish.

Notes

  • If you prefer a spicier casserole, increase the amount of jalapeño or add a dash of hot sauce before baking.
  • You can substitute chicken broth with vegetable broth for a lighter flavor or to accommodate dietary preferences.
  • Use freshly shredded cheese for optimal melting and flavor.
  • This casserole is great for meal prep and stores well in the refrigerator for up to 4 days.
  • To make it gluten-free, ensure your spices and broth are certified gluten-free.

Keywords: chicken casserole, burrito casserole, baked chicken casserole, Mexican casserole, one dish meal, easy dinner, shredded chicken recette

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