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Chicken Burrito Casserole

Chicken Burrito Casserole

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If you’re craving a wholesome and satisfying meal that the whole family will enjoy, look no further than this Chicken Burrito Casserole. This comforting dish combines tender chicken, flavorful spices, and nutritious veggies in a cozy casserole format, making it perfect for both busy weeknights and gatherings with friends. With its delightful blend of flavors and textures, it’s not only quick to prepare but also makes for great leftovers. Whether you’re feeding a crowd or prepping meals for the week, this recipe is sure to become a staple in your kitchen.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (200°C). If using raw chicken, bake for about 25 minutes until fully cooked and shred.
  2. In a large baking dish (9 x 13 inches), combine diced onion, bell pepper, minced jalapeño, rice, chili powder, garlic powder, cumin, oregano, and salt.
  3. In a separate bowl, whisk together the chicken broth, tomato paste, and olive oil until smooth.
  4. Pour the broth mixture into the baking dish with the rice mixture and stir gently. Fold in shredded chicken, black beans, and corn.
  5. Cover with foil and bake for 50-60 minutes until liquid is absorbed.
  6. Remove foil; sprinkle cheese on top and bake for an additional 5-10 minutes until melted.
  7. Let cool slightly before serving. Garnish with fresh cilantro and green onions.

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