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
Units
Scale
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
