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This baked chicken burrito dish turns all your favorite wrap fillings into an easy, family-ready meal. Soft, pulled chicken, fluffy rice, black beans and corn blend with Mexican spices and gooey cheese. It's a tasty way to enjoy Tex Mex flavors without making individual burritos. Got a busy night ahead? This hearty, tasty dinner comes together with hardly any work.
I first threw this together when my kids' after-school activities went crazy and we needed something that would stay good whenever people finally sat down to eat. I couldn't believe it when my fussiest child asked for more! These days they want it every other week, and I always cook extra so we can pack it for lunch later.
What You'll Need
Here's everything you'll need for this Chicken Burrito Casserole:
- Onion: ½ cup, chopped small, gives the dish its savory base.
- Red bell pepper: 1, cut into chunks, brings sweetness, brightness, and nutrients.
- Parboiled long grain brown rice: 1 cup, dry, adds substance and a bit of earthiness.
- Fajita seasoning: 3 tbsp, brings all those Mexican flavors you love.
- Cayenne pepper: ⅛ tsp, gives just enough warmth without too much kick.
- Frozen corn kernels: 1 cup, adds little bursts of sweetness throughout.
- Black beans: 1 (14 oz) can, low sodium, washed and drained, packs in extra goodness.
- Shredded chicken: 5 cups, makes this a filling, meaty main dish.
- Chicken broth: 3 cups, reduced sodium, cooks and flavors the rice from within.
- Green chilies: 1 (4 oz) can, mild, brings that southwestern touch without burning your mouth.
- Tomato paste: 1 tbsp, adds deep tomato goodness and helps everything stick together.
- Olive oil: 2 tbsp, makes everything richer and keeps rice from clumping.
- Monterey Jack cheese: 1¼ cups, grated, creates that irresistible melty top layer.
How To Make It
Follow this easy method for a tasty Chicken Burrito Casserole:
- Mix Your Dry Ingredients
- Heat your oven to 400°F. In a 9×13-inch baking dish, mix onion, red bell pepper, dry rice, fajita seasoning, and cayenne pepper.
- Blend Your Wet Ingredients
- In a separate bowl, mix chicken broth, green chilies, tomato paste, and olive oil until smooth. Pour this over your rice mix and stir it all up.
- Add The Main Ingredients
- Mix in your shredded chicken, black beans, and frozen corn. Spread everything out evenly.
- Cook Until Done
- Cover with foil tightly and bake about 65-70 minutes. Check if the rice is soft around 60 minutes.
- Top With Cheese
- Take off the foil, sprinkle cheese all over the top, and put it back in uncovered for 5-10 minutes until bubbly and a bit golden.
- Let It Cool Slightly
- Wait 5-10 minutes before digging in. Top with fresh stuff like cilantro, green onions, avocado, or sour cream if you want.
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Tasty Tweaks
Want it hotter? Throw in some chopped jalapeños or a splash of hot sauce. Need more veggies? Add diced zucchini or handfuls of spinach. Don't eat meat? Just use more beans instead of chicken. Mix up your own fajita spice blend for a custom taste.
Busy Day Meal Solution
You can put this together early and keep it in the fridge until you're ready to bake it. It's also great for cooking once and eating twice - many folks say it tastes better on day two!
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When I first tried making this, I wasn't sure something this easy could taste so good. I was amazed at how all the fresh stuff made such a bright sauce while baking, and how juicy the chicken stayed. What I love most is how it fixes my Mexican food cravings in a way that fits my healthy eating goals. It's got enough protein to keep me full for ages, and it's low enough in carbs that I can have seconds without feeling bad!
Frequently Asked Questions
- → What kind of heat does this dish have?
- This has mild to medium spice from the jalapeño. Take the seeds out or swap for a milder pepper like poblano for less kick. Want more heat? Add extra jalapeños or some cayenne.
- → Can I use chicken thighs instead?
- Totally! Boneless, skinless thighs are great here and often turn out even juicier. Cooking time doesn't change much, just double-check they hit 165°F/74°C for doneness.
- → What sides go well with this dish?
- Try cilantro lime rice, black beans, or a leafy green salad. For a low-carb option, go with roasted veggies or cauliflower rice. You can also stuff it into tortillas for tacos!
- → Can I make this ahead of time?
- For sure—prep the tomatoes and season the chicken up to a day before, keeping them separate in the fridge. Bake when you're ready, or pre-cook and reheat at 350°F for dinner later.
- → What cheeses can I swap with mozzarella?
- Monterey Jack, pepper jack, or Mexican cheese blend are great options. For that authentic feel, try queso fresco or queso Oaxaca, but keep in mind they don't melt the same way.