Chicken Burrito Casserole
This Chicken Burrito Casserole is loaded with juicy shredded chicken, flavorful rice, and all the Tex-Mex vibes you crave.
Equipment
- oven
- Casserole dish
- mixing bowl
Ingredients
- ½ cup finely diced red onion
- 1 large red bell pepper diced
- 1 cup uncooked long-grain white rice basmati or jasmine
- 3 tablespoons Taco seasoning homemade or store-bought
- 3 cups reduced sodium chicken broth
- 2-3 jalapenos seeds removed, chopped (or substitute with 1 (4 ounces) can mild green chilies)
- 1 teaspoon minced garlic
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 6 cups shredded rotisserie chicken or about 3 cooked chicken breasts shredded
- 1 14 ounces can low sodium black beans drained and rinsed
- 1 cup corn kernels frozen
- 1 ¼ cups shredded Monterey Jack cheese cheddar, queso blanco, or pepper jack
Toppings (Optional)
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Sliced jalapenos
- Guacamole
- Sliced olives
- Chopped green onions
- Cilantro
Instructions
- Preheat your oven to 400°F.
- In a 3.5-quart round casserole or a 9x13-inch rectangular dish, combine the onion, bell pepper, rice, and taco seasoning. Mix well.
- In a separate bowl, whisk together the chicken broth, jalapenos, garlic, tomato paste, and olive oil until smooth. Pour the mixture into the baking dish and stir to combine with the rice mixture.
- Add the shredded chicken, black beans, and corn, and mix evenly.
- Cover the dish with a lid or aluminum foil and bake for 65-70 minutes, or until the liquid is absorbed and the rice is cooked.
- Remove the lid/foil, sprinkle cheese evenly over the casserole, and bake for another 5-10 minutes (uncovered), until the cheese is melted.
- Once baked, cool for 5-10 minutes. Serve with fresh cilantro, sour cream, sliced olives, green onion, salsa, and guacamole.
Notes
Storage: Keep in an airtight container in the fridge for 3-4 days. For reheating, microwave in portions for 3-4 minutes or bake at 350°F for 10-15 minutes. Top with your favorite toppings before serving. Freezer: Store cooled casserole in a freezer-safe container for 2-3 months. Thaw overnight in the fridge, then reheat in the microwave (1-minute intervals) or bake at 350°F for 20-25 minutes. Enjoy with your favorite toppings!
Nutrition
Serving: 1servingCalories: 341kcalCarbohydrates: 23gProtein: 30gFat: 13gSaturated Fat: 4gCholesterol: 80mgSodium: 569mgFiber: 2g
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