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Chicken Burrito Casserole

Comforting Chicken Burrito Casserole That's Gluten-Free Delish

This Chicken Burrito Casserole offers a hearty and gluten-free twist on a classic dish, making meal time easy and delightful.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 5 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Finely Diced Onion You can use yellow onion or leeks for similar sweetness.
  • 1 cup Red Bell Pepper Substitute with any bell pepper or diced poblano for extra kick.
  • 1 cup Uncooked Parboiled Long-Grain Brown Rice Long-grain white rice is a possible substitute.
  • 2 tablespoons Fajita Seasoning Taco seasoning can provide a similar flavor profile.
  • 1 teaspoon Cayenne Pepper Optional, omit if you prefer a milder flavor.
  • 2 cups Frozen Corn Kernels Fresh or canned corn (drained) works as a substitute.
  • 1 can Low Sodium Black Beans Feel free to use any type of cooked beans.
  • 2 cups Shredded Chicken Consider using rotisserie chicken for convenience.
  • 2 cups Reduced Sodium Chicken Broth Vegetable broth serves well as a vegetarian option.
  • 1 can Mild Green Chiles Jalapeños can be used for a spicier kick.
  • 2 tablespoons Olive Oil You can opt for any cooking oil like avocado oil.
  • 2 tablespoons Tomato Paste Diced tomatoes are a good substitute for extra moisture.
  • 1 cup Shredded Monterey Jack Cheese Cheddar or pepper jack can be used for a different flavor.
For Serving
  • 1 cup Fresh Cilantro A great garnish to complement the flavors.
  • 1 cup Green Onion Finely chop and sprinkle for extra zing.
  • 1 cup Salsa Choose your favorite variety for a fresh contrast.
  • 1 cup Avocado Sliced or diced avocado enhances the dish.

Equipment

  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions for Chicken Burrito Casserole
  1. Preheat your oven to 400°F (200°C). Prepare all your ingredients.
  2. In a large 9x13 inch baking dish, combine onion, red bell pepper, rice, fajita seasoning, and cayenne pepper.
  3. In a separate bowl, whisk together chicken broth, green chiles, tomato paste, and olive oil.
  4. Pour the liquid mixture over the rice and vegetable blend in the baking dish.
  5. Add shredded chicken, black beans, and frozen corn. Mix until well combined.
  6. Cover the baking dish with aluminum foil and bake for 65-70 minutes until liquid is absorbed.
  7. Remove foil, sprinkle cheese on top, and bake uncovered for an additional 5-10 minutes.
  8. Let cool for a few minutes before serving. Garnish with cilantro, green onion, salsa, and avocado.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 25mgIron: 20mg

Notes

Feel free to customize the veggies and beans to make this dish uniquely yours. Resting before serving enhances the flavors.

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