Chicken Burrito Casserole Bake

This family favorite chicken burrito casserole delivers all the flavors of a classic burrito in one bubbling pan. Loaded with protein-packed chicken, fiber-rich beans, sweet corn, and gooey cheese over tender rice, it comes together quickly and always hits the spot on hectic weeknights. I love this recipe for its hands-off oven baking which leaves me free to tackle the rest of my evening routine.

When I first threw this together before a busy school night, my family devoured it and immediately asked for seconds. It has since become our go-to whenever we need something cozy and filling fast.

Ingredients

• Red onion: For sweet sharp flavor Choose a firm onion without any soft spots
• Red bell pepper: Adds color and crunch Pick one with glossy skin and no wrinkles
• Jalapeño: Brings mild heat Remove seeds for less spice
• Dry long grain white rice: Absorbs flavors beautifully Jasmine or basmati both work well
• Chili powder: Provides smoky warmth Try a fresh batch for the best flavor
• Garlic powder: Lends depth and savoriness
• Cumin: Delivers earthy flavor for a true burrito profile
• Oregano: Offers a subtle herbal lift Look for vibrant green dried oregano
• Sea salt: Enhances every bite Use a fine grain for even seasoning
• Corn kernels: Provide pops of natural sweetness Frozen corn holds its shape nicely
• Canned black beans: Boost protein and texture Rinse well to reduce sodium
• Cooked shredded chicken: Adds lean filling protein Rotisserie works as a shortcut or bake your own
• Chicken broth: Ensures everything cooks evenly Opt for low sodium if you prefer less salt
• Olive oil: Helps meld flavors and gives a bit of richness
• Tomato paste: Adds depth and balances spice Choose a deep red paste for sweetness
• Monterey Jack or Havarti cheese: Melts smoothly Pick block cheese and grate yourself for best texture
• Cilantro and green onion: For garnish and fresh bite Use only the tops of green onions for mild flavor

Step-by-Step Instructions

Prep the Chicken:

If starting with raw chicken bake chicken breasts at four hundred degrees Fahrenheit for about twenty five minutes Cool slightly then shred with two forks until bite sized

Assemble the Casserole Base:

Add diced onion chopped bell pepper minced jalapeño dry rice chili powder garlic powder cumin oregano and salt to a large baking dish Stir these together so the spices coat everything evenly

Mix the Wet Ingredients:

In a bowl or large measuring cup whisk chicken broth tomato paste and olive oil until thoroughly blended

Combine Everything:

Pour the wet mixture over the rice base in the baking dish Stir to combine so the rice is fully coated

Add the Protein and Veggies:

Mix in the cooked shredded chicken drained black beans and frozen corn Give everything a final thorough stir so it is evenly distributed

Bake Covered:

Cover the whole dish tightly with aluminum foil Bake in a four hundred degree oven for fifty to sixty minutes until the rice is tender and has absorbed most of the liquid

Add the Cheese:

Take off the foil Sprinkle grated cheese over the top and bake uncovered for five to ten more minutes until bubbling and golden

Garnish and Serve:

Cool the casserole for a couple of minutes Then sprinkle with chopped cilantro and sliced green onion before serving

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Monterey Jack cheese is my personal favorite in this casserole because of its meltiness and mild flavor I remember making a version with Havarti for a family picnic and everyone could not believe how creamy the result was Our leftovers barely lasted until lunch the next day

Storage Tips

Store leftovers in airtight containers in the fridge for up to four days The flavors will deepen as it sits For longer storage portion out and freeze up to two months Thaw overnight in the refrigerator and reheat in the oven or microwave for best texture

Ingredient Substitutions

Swap cooked turkey or pulled pork for chicken if you have some on hand For a vegetarian option use extra beans and swap vegetable broth for chicken broth Monterey Jack and Havarti are both great cheeses but cheddar or mozzarella can stand in if needed

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Serving Suggestions

Scoop into bowls and top with avocado slices sour cream or hot sauce I love to serve it with simple shredded lettuce for a cool contrast It also makes tasty burrito filling wrapped up with fresh tortillas

Cultural Context

This casserole draws from Tex Mex flavors bringing together classic burrito components in a fuss free bake. It is a popular choice in busy North American households seeking all the comfort of Mexican cuisine in a format that feeds a crowd

Recipe FAQs

→ Can I use brown rice instead of white rice?

Yes, but you may need to increase the baking time and add extra broth, since brown rice takes longer to cook and absorbs more liquid.

→ What cheese works best for the topping?

Monterey Jack and Havarti both melt well, but you can substitute with cheddar or mozzarella for a different flavor profile.

→ Is this dish suitable for meal prep?

Absolutely. Prepare ahead, cool, and portion into containers. It reheats well, making it a great option for weekday lunches.

→ How can I add more vegetables?

Try adding diced zucchini, mushrooms, or spinach for extra nutrients and color without altering the cooking steps.

→ Can I make this without chicken for a vegetarian option?

Omit the chicken and double the black beans, or add cooked lentils for a plant-based version that’s still protein-rich.