Chicken Burrito Casserole (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
1/2 cup finely diced onion
02 -
1 red bell pepper, diced
03 -
1 cup uncooked parboiled long-grain brown rice
04 -
3 tablespoons fajita seasoning
05 -
1/8 teaspoon cayenne pepper (optional)
06 -
1 cup frozen corn kernels
07 -
1 14-ounce can low sodium black beans, drained and rinsed
08 -
5 cups shredded chicken
09 -
3 cups reduced sodium chicken broth
10 -
1 4-ounce can mild green chilies
11 -
1 tablespoon olive oil
12 -
2 tablespoons tomato paste
13 -
1 1/4 cups shredded Monterey Jack cheese
# Steps to Follow:
01 -
Preheat oven to 400°F.
02 -
In a 9x13 inch baking dish, combine onion, bell pepper, uncooked rice, fajita seasoning, and cayenne if using.
03 -
In a separate bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil until well combined.
04 -
Add the broth mixture to the baking dish and stir to combine with the rice mixture. Add shredded chicken, black beans, and corn. Stir until ingredients are evenly distributed.
05 -
Cover the baking dish with aluminium foil and bake for 65-70 minutes, or until all liquid is absorbed.
06 -
Remove foil and sprinkle shredded Monterey Jack cheese evenly over the top. Return to the oven for an additional 5-10 minutes until the cheese is melted and golden.
07 -
Remove the baking dish from the oven and let it cool for 5-10 minutes. Serve with cilantro, green onion, salsa, and avocado if desired.
# Additional Notes:
01 -
Cooking time may vary based on the type of rice used or your oven. If the casserole is soupy, stir to redistribute liquid and bake longer.
02 -
Homemade fajita seasoning can be used, or substitute with taco seasoning.
03 -
If you don’t have cooked chicken, a rotisserie chicken can be used, or chicken breasts can be boiled or baked and shredded.