This Mexican-Style Chicken Burrito Casserole brings the bold flavors of a classic burrito into a no-fuss, gluten-free casserole! Packed with tender chicken, black beans, corn, rice, and melty cheddar cheese, this protein-packed dish is perfect for busy weeknights or meal prepping. Enjoy a delicious, hearty meal that feels like a celebration of Mexican-inspired flavors!
Why You’ll Love This Recipe
- Combines all the goodness of a burrito in a casserole form.
- Gluten-free, high-protein, and family-friendly.
- Perfect for meal prep or feeding a crowd.
- Customizable with your favorite toppings like avocado, salsa, or sour cream.
- Easy to make with minimal hands-on cooking time.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Casserole:
- 5 cups cooked chicken, shredded or diced
- 1 cup uncooked brown rice
- 3 cups low-sodium chicken broth
- 1 (14 oz) can black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 1/2 cup white onion, diced
- 1 red bell pepper, diced
- 2 green chilies, diced
- 2 tablespoons tomato paste
- 1 1/4 cups cheddar cheese, shredded
Spices:
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon oregano, dried
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon black pepper
- 1 teaspoon salt
For Serving and Garnish:
- 1 avocado, sliced
- Salsa
- Fresh cilantro, chopped
- Green onion, sliced
- Optional: sour cream or additional cheese
For Cooking:
- 1 tablespoon olive oil
Directions
Step 1: Cook the Rice
- Cook the Rice: In a medium pot, combine the uncooked brown rice, chicken broth, and a pinch of salt. Bring to a boil, reduce to low heat, cover, and simmer for 35–40 minutes, or until the rice is tender.
Step 2: Sauté the Vegetables
- Heat the Oil: In a large skillet, heat olive oil over medium heat.
- Cook the Veggies: Add the diced white onion, red bell pepper, and green chilies. Sauté for 5–6 minutes until softened. Stir in the garlic powder, onion powder, chili powder, smoked paprika, cumin, oregano, cayenne pepper, black pepper, and salt. Cook for 1–2 minutes to toast the spices.
Step 3: Combine the Ingredients
- Mix the Filling: In a large mixing bowl, combine the shredded chicken, cooked rice, sautéed vegetables, black beans, corn, and tomato paste. Mix well.
Step 4: Assemble the Casserole
- Prepare the Casserole Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- Layer the Ingredients: Spread the chicken and rice mixture evenly in the prepared dish. Top with shredded cheddar cheese.
Step 5: Bake
- Bake: Bake uncovered in the preheated oven for 25–30 minutes, or until the cheese is melted and bubbly.
Step 6: Garnish and Serve
- Garnish: Let the casserole rest for 5 minutes. Garnish with sliced avocado, fresh cilantro, green onion, and salsa. Serve with sour cream, if desired.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
Variations
- Vegetarian Version: Omit the chicken and use extra black beans or roasted sweet potatoes.
- Spicy Kick: Add diced jalapeños or increase the cayenne pepper.
- Cheesy Upgrade: Add more cheese or use a cheese blend like Monterey Jack and cheddar.
- Gluten-Free Tortilla Layer: Add a layer of gluten-free tortillas for a lasagna-like texture.
- Low-Carb Option: Replace rice with cauliflower rice.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the casserole (fully cooked or unbaked) in a freezer-safe dish for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions.
FAQs
1. Can I use rotisserie chicken?
Yes, shredded rotisserie chicken is a great time-saver for this recipe.
2. Can I use white rice instead of brown rice?
Absolutely! Adjust the cooking time according to the rice package instructions.
3. Can I make this casserole ahead of time?
Yes, assemble the casserole and refrigerate it (unbaked) for up to 24 hours. Bake when ready to serve.
4. What’s the best cheese for this recipe?
Cheddar, Monterey Jack, or a Mexican cheese blend works perfectly.
5. Can I omit the green chilies?
Yes, but they add a mild spice and flavor that complements the dish.
6. How can I make this dairy-free?
Use a dairy-free cheese alternative and skip the sour cream.
7. Can I add more vegetables?
Absolutely! Diced zucchini, mushrooms, or spinach make great additions.
8. Is this recipe freezer-friendly?
Yes, this casserole freezes well. Assemble it, then freeze unbaked or after baking.
9. Can I use canned chicken?
Yes, canned chicken works well for convenience. Just drain it before using.
10. What sides pair well with this casserole?
Serve with a side of tortilla chips, guacamole, or a fresh salad.
Conclusion
This Mexican-Style Chicken Burrito Casserole is a flavorful, hearty dish that’s perfect for family dinners or meal prep. With layers of tender chicken, black beans, rice, and cheese, it’s a satisfying meal packed with bold flavors. Serve with your favorite toppings for a customizable and crowd-pleasing dinner!
Print
Mexican-Style Chicken Burrito Casserole
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Bring the bold flavors of a burrito to your dinner table with this Mexican-Style Chicken Burrito Casserole! Packed with juicy chicken, black beans, rice, and melty cheddar cheese, this gluten-free, high-protein dish is perfect for a no-fuss family meal.
Ingredients
Meat:
- 5 cups cooked chicken (shredded or diced)
Produce:
- 1 (14 oz) can black beans (rinsed and drained)
- 1 red bell pepper (diced)
- 1/2 cup white onion (diced)
- 2 green chilies (diced)
- 1 cup corn (fresh, frozen, or canned)
- 1 green onion (sliced, for garnish)
- 1 avocado (sliced, for topping)
- Fresh cilantro (chopped, for garnish)
Canned Goods:
- 3 cups low-sodium chicken broth
- 2 tbsp tomato paste
Condiments:
- Salsa (for serving)
Pasta & Grains:
- 1 cup brown rice (uncooked)
Baking & Spices:
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp oregano (dried)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp cayenne pepper (optional, for heat)
Oils & Vinegars:
- 1 tbsp olive oil
Dairy:
- 1 1/4 cups cheddar cheese (shredded)
Instructions
Prepare the Rice Base:
- Cook the Rice:
- In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the diced onion, garlic powder, and cumin. Sauté for 2–3 minutes.
- Add the brown rice, chicken broth, tomato paste, chili powder, smoked paprika, oregano, and cayenne pepper (if using). Bring to a boil, then reduce to a simmer, cover, and cook for 25–30 minutes, or until the rice is tender and the liquid is absorbed.
Assemble the Casserole:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Layer the Ingredients:
- Spread the cooked rice mixture evenly across the bottom of the baking dish.
- Layer the shredded chicken on top, followed by black beans, diced bell peppers, green chilies, and corn. Sprinkle with 1 cup of shredded cheddar cheese.
Bake the Casserole:
- Bake:
- Cover the dish with aluminum foil and bake for 20–25 minutes, or until heated through. Remove the foil and bake for an additional 5–10 minutes, or until the cheese is bubbly and slightly golden.
Serve:
- Garnish and Plate:
- Remove from the oven and let cool for 5 minutes. Garnish with sliced avocado, green onions, and fresh cilantro. Serve with salsa on the side.
Notes
- Substitute brown rice with white rice or quinoa for variation.
- Add jalapeños or hot sauce for extra heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Mexican
