Description

This Easy Chicken Burrito Casserole is a flavorful, comforting dish that combines tender shredded chicken, brown rice, beans, vegetables, and cheese all baked together in a single dish. Packed with vibrant fajita-seasoned veggies, mild green chilies, and melted Monterey Jack cheese, it’s a perfect, hearty meal for family dinners or meal prep.

Ingredients

Scale

Vegetables & Rice

1/2 cup finely diced onion
1 red bell pepper, diced
1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
1 cup corn kernels (frozen)

Seasonings & Sauce

3 tablespoons fajita seasoning (homemade or store-bought)
1/8 teaspoon cayenne pepper (optional)
3 cups reduced sodium chicken broth
1 4 ounce can mild green chilies
2 tablespoons tomato paste
1 tablespoon olive oil

Protein

5 cups shredded chicken
1 14 ounce can low sodium black beans, drained and rinsed

Cheese

1 1/4 cups shredded Monterey Jack cheese

Instructions

Preheat and Combine Base Ingredients: Preheat your oven to 400°F. In a 9×13 inch baking dish, add the finely diced onion, diced red bell pepper, uncooked rice, fajita seasoning, and optional cayenne pepper. Stir well to fully mix the ingredients.
Prepare Broth Mixture: In a separate bowl or measuring cup, whisk together the reduced sodium chicken broth, mild green chilies, tomato paste, and olive oil until the mixture is well combined and smooth.
Add Broth to Rice Mixture: Pour the broth mixture over the rice and vegetables in the baking dish, and stir everything together until evenly combined.
Add Proteins and Corn: Add the shredded chicken, drained and rinsed black beans, and frozen corn kernels to the baking dish. Stir again to distribute all ingredients evenly throughout the mixture.
Bake Covered: Cover the baking dish tightly with aluminum foil. Transfer to the preheated oven and bake for 65-70 minutes or until all the liquid has been absorbed and the rice is tender.
Add Cheese: Carefully remove the dish from the oven. Remove the foil and evenly sprinkle the shredded Monterey Jack cheese over the top of the casserole.
Melt Cheese: Return the baking dish to the oven uncovered and bake for an additional 5-10 minutes until the cheese has melted and turned slightly golden.
Rest and Serve: Remove the casserole from the oven and let it cool for 5-10 minutes. Serve warm, optionally garnished with fresh cilantro, chopped green onion, salsa, and avocado.

Notes

You can substitute long grain white rice if preferred, but adjust baking time if necessary.
Using reduced sodium broth and beans helps control the salt content.
Optional cayenne pepper adds extra heat—omit if you prefer mild flavors.
Leftovers keep well refrigerated for 3-4 days and can be reheated in the oven or microwave.
For a vegetarian version, substitute shredded chicken with plant-based protein or extra beans and vegetables.

Prep Time: 15 minutes
Cook Time: 75 minutes
Category: Casserole
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 cup
Calories: 330 kcal
Sugar: 3 g
Sodium: 320 mg
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 6 g
Protein: 28 g
Cholesterol: 70 mg

Keywords: chicken casserole, burrito casserole, baked chicken rice dish, fajita seasoning, easy dinner, Mexican casserole