How to Make a Flavorful Easy Chicken Burrito Casserole in Minutes
Easy Chicken Burrito Casserole
If your family loves Mexican food, whip together this easy chicken burrito casserole recipe for a low-prep dinner that tastes just like your favorite burritos. The best part? You can make it all in one big casserole dish using simple ingredients. Plus, it’s packed with protein, making it both satisfying and healthy!
Baked Chicken Burrito Casserole Recipe
This oven-baked chicken burrito casserole is the ultimate comfort food. With all the Mexican flavors and toppings you love, it combines into one hearty baked rice dish. You can either serve it up as a shredded chicken burrito bowl with all your favorite toppings, or stuff the chicken and rice mixture into tortillas for easy burritos!
It requires minimal effort but delivers tons of flavor. And the best part is that it’s all baked in one dish—how easy is that?
Ingredient Notes
- Rice: I use parboiled long-grain brown rice or white rice—both cook perfectly in the oven, so there’s no need for pre-cooking.
- Vegetables: Finely dice an onion and red bell pepper to add a lot of color and flavor.
- Fajita Seasoning: You can use homemade or store-bought fajita seasoning mix—it’s all about what works for you!
- Cayenne Pepper: This is optional, but I love adding a little extra heat with cayenne.
- Corn: Add frozen kernels for a great Southwestern flair.
- Black Beans: I drain and rinse a can of low-sodium black beans for the perfect texture.
- Shredded Chicken: Use leftover cooked chicken, or if I don’t have any, I prepare some Dutch Oven Shredded Chicken or cook fresh boneless skinless chicken breasts in the Instant Pot for 15 minutes, then shred them.
- Chicken Broth: I always use reduced-sodium chicken stock to make sure each bite of rice is full of flavor.
- Green Chilies: One small can of mild green chilies gives this casserole that perfect Southwestern taste.
- Olive Oil: Just a little bit helps prevent the rice from sticking together.
- Tomato Paste: Full of rich flavor, tomato paste helps make each grain of rice delicious.
- Cheese: I love sprinkling shredded Monterey Jack cheese over the top for the perfect cheesy crust.
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Add onion, bell pepper, uncooked rice, fajita seasoning, and cayenne (if you’re using it) to a 9×13-inch baking dish, then stir to combine.
- In a separate bowl or measuring cup, whisk together the chicken broth, green chiles, tomato paste, and olive oil until well combined.
- Pour the broth mixture into the baking dish and stir to combine with the rice mixture.
- Add shredded chicken, black beans, and corn to the baking dish. Give it another stir until everything is well combined.
- Cover the baking dish with aluminum foil, then transfer it to the oven to bake for 65-70 minutes or until all the liquid is absorbed.
- Once baked, remove the dish from the oven, take off the aluminum foil, and sprinkle the top evenly with grated cheese. Return the dish to the oven for an additional 5-10 minutes, until the cheese is melted and golden.
- Remove from the oven and let it cool for 5-10 minutes before serving. Add a sprinkle of fresh cilantro, green onion, salsa, and avocado, if desired.
Storage Guidelines
- For the fridge: Store any leftover cheesy burrito casserole in an airtight container. For easy reheating, portion it into meal prep containers and microwave for 3-4 minutes until fully heated, then top with your favorite toppings.
- For the freezer: Store cooked leftovers in a freezer-safe container for 1-3 months. Let the food cool completely in the fridge before freezing. When ready to eat, thaw overnight in the fridge and then follow the reheating instructions above. Add your favorite toppings and enjoy!
Optional Toppings
Top this shredded Mexican chicken casserole with any of your favorite burrito fillings:
- Sour cream
- Chopped green onions
- Black olives
- Fresh salsa (salsa verde or red—try this jalapeño salsa recipe!)
- Low-sodium refried beans
- Diced jalapeños
- Diced avocado
- Guacamole
- Enchilada sauce
- Fresh lime juice
- Chopped cilantro leaves
- Crushed tortilla chips
- Hot sauce
What to Serve with Mexican Chicken Casserole
This Mexican chicken casserole with rice is hearty enough to be a complete meal on its own. However, I love pairing it with a fresh salad like a Tossed Green Salad or Cilantro Lime Slaw! You can also add refried beans and your favorite fajita-style sautéed veggies to boost the fiber and flavor.
Enjoy this simple and satisfying meal with your family or friends—it’s the perfect go-to dish for any night of the week!
Easy Chicken Burrito Casserole
Ingredients
- 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
- 3 tablespoons homemade or store-bought
- 1/8 teaspoon cayenne pepper optional
- 1 cup corn kernels frozen
- 1 14 ounce can low sodium black beans drained and rinsed
- 5 cups shredded chicken
- 3 cups reduced sodium chicken broth
- 1 4 ounce can mild green chilies
- 1 tablespoon
- 2 tablespoons
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F. Add onion, bell pepper, uncooked rice, fajita seasoning and cayenne (if using) to a 9×13 inch baking dish and stir to combine.
- In a separate bowl or measuring cup, whisk together the chicken broth, green chiles, tomato paste and olive oil until well combined.
- Add the broth mixture to the baking dish and stir to combine with the rice mixture.
- Add shredded chicken, black beans and corn to the baking dish. Give it an additional stir until well combined.
- Cover the baking dish with aluminium foil and then transfer to the oven to bake for 65-70 minutes or until all of the liquid is absorbed.
- Once complete, remove the baking dish from the oven, remove the aluminium foil, and sprinkle evenly with grated cheese.
- Return the baking dish to the oven for a final 5-10 minutes until the cheese has melted and is slightly golden.
- Remove from the oven, allow to cool for 5-10 minutes, and serve with a sprinkle of fresh cilantro, green onion, salsa and avocado, if desired.
Notes
- The amount of time this chicken burrito casserole requires will depend on your oven. I put mine in the oven for 70 minutes using parboiled long-grain brown rice, and an additional 5 minutes after the cheese was added.
- If your casserole is still a bit soupy when you check on it, it most likely needs more time in the oven. Give it a quick stir to redistribute the liquid and place in the oven until the majority of the liquid has been absorbed. Keep in mind that some of the extra liquid will absorb into the rice as it sits as well.
- I like to use my homemade fajita seasoning for this recipe, but you can also use store-bought or sub in taco seasoning instead.
- If you don’t have cooked shredded chicken, you can use a rotisserie chicken or boil chicken breasts on the stove and shred or bake in the oven for 25 minutes. Once cooked, place chicken on a cutting board and use two forks to shred the chicken into bite-size pieces.
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
