Name: Chicken Burrito Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 1/2 red onion, diced; 1 red bell pepper, diced; 1 jalapeño, minced; 1 cup dry long-grain white rice (basmati or jasmine); 14 oz can black beans, strained and rinsed; 450g cooked chicken, shredded; 3 1/2 cups chicken broth; 150 grams Monterey Jack or Havarti cheese, grated; 2 tablespoons chili powder; 1 teaspoon garlic powder; 1 teaspoon cumin; 1/2 teaspoon oregano; 1/2 teaspoon sea salt; 1 cup corn kernels, frozen; 1 tablespoon olive oil; 2 tablespoons tomato paste; Cilantro, to serve; Green onion, to serve

Chicken Burrito Casserole

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If you’re searching for a crowd-pleasing dish that combines convenience and flavor, this Chicken Burrito Casserole is your answer! This delightful one-pot meal is loaded with tender chicken, hearty beans, and flavorful spices, all layered over rice and topped with melted cheese. Perfect for busy weeknights or casual gatherings, it’s a comforting dish that can easily be customized to suit your taste. Whether you’re feeding a family or prepping meals for the week ahead, this casserole checks all the boxes for a satisfying and nutritious meal.

Author: Rachel
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 6
Category: Main
Method: Baking
Cuisine: Mexican

Ingredients

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1/2 red onion, diced
1 red bell pepper, diced
1 jalapeño, minced
1 cup dry long-grain white rice (basmati or jasmine)
14 oz can black beans, strained and rinsed
450g cooked chicken, shredded
3 1/2 cups chicken broth
150 grams Monterey Jack or Havarti cheese, grated
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon sea salt
1 cup corn kernels, frozen
1 tablespoon olive oil
2 tablespoons tomato paste
Cilantro, to serve
Green onion, to serve

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Instructions

Preheat your oven to 400°F. If necessary, bake chicken breasts until cooked through (about 25 minutes), then shred.
In a large baking dish, combine onion, bell pepper, jalapeño, rice, chili powder, garlic powder, cumin, oregano, and salt.
In a separate bowl, whisk together chicken broth and tomato paste; pour over the rice mixture.
Stir in shredded chicken along with black beans and corn until well combined.
Cover with foil and bake for 50–60 minutes until liquid is absorbed.
Remove foil, sprinkle cheese on top, and return to oven for an additional 5–10 minutes until melted.
Allow to cool slightly before serving; garnish with cilantro and green onions if desired.

Nutrition

Serving Size: 1/6 of casserole (approximately 350g)
Calories: 420
Sugar: 3g
Sodium: 620mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 30g
Cholesterol: 85mg

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