Description
Savor the cheesy, zesty flavors of a classic burrito in this easy Chicken Burrito Casserole! Packed with protein, veggies, and rice, this gluten-free dish is perfect for family dinners or meal prep. Loaded with chicken, beans, and all the Mexican-inspired spices, it’s a delicious one-dish meal that’s comforting and simple to make.
Ingredients
Units
Scale
Seasoning
- 1 tbsp chili powder
- 1/2 tsp cayenne pepper
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
Casserole
- 1/2 cup white onion, chopped
- 1 red bell pepper, diced
- 1 cup uncooked brown rice
- 3 cups low-sodium chicken broth
- 2 green chilies, deseeded and chopped
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 1 cup corn kernels (drained from the can or frozen)
- 1 (14 oz) can black beans, drained and rinsed
- 5 cups cooked chicken, shredded
- 1 1/4 cups cheddar cheese, shredded
Toppings
- Chopped cilantro
- Chopped green onion
- Chopped avocado
- Salsa
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Grease a 9×13-inch casserole dish and set aside.
Step 2: Sauté Vegetables
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion, red bell pepper, and green chilies. Cook for 3–5 minutes until softened.
Step 3: Combine Ingredients
- Stir in the tomato paste and all the seasoning spices (chili powder, cayenne pepper, garlic powder, smoked paprika, onion powder, cumin, oregano, salt, and black pepper). Mix well to coat the vegetables.
- Add the uncooked brown rice, chicken broth, corn, black beans, and shredded chicken. Stir until everything is well combined.
Step 4: Assemble the Casserole
- Transfer the mixture into the prepared casserole dish. Spread it out evenly.
- Sprinkle the shredded cheddar cheese over the top.
Step 5: Bake
- Cover the casserole dish tightly with aluminum foil.
- Bake in the preheated oven for 1 hour. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Step 6: Add Toppings and Serve
- Let the casserole cool for 5–10 minutes before serving.
- Garnish with chopped cilantro, green onions, avocado, and salsa. Serve warm.
Notes
- For a spicier kick, add diced jalapeños or extra cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Use quinoa or white rice instead of brown rice for a quicker cooking time.
