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Chicken Burrito Casserole

Delicious Chicken Burrito Casserole: Flavor-Packed Comfort Food

This Easy Gluten-Free Chicken Burrito Casserole is a satisfying one-dish meal packed with flavors and protein.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 medium Onion Use yellow or white onion for best flavor.
  • 1 medium Red Bell Pepper Substitute with green bell pepper for a different taste.
  • 1 cup Parboiled Long-Grain Brown Rice Can swap with long-grain white rice, adjust cooking time.
  • 2 tablespoons Fajita Seasoning Use homemade or store-bought.
  • 1/4 teaspoon Cayenne Pepper Optional for added heat.
  • 1 cup Corn Kernels Frozen corn makes preparation easy.
  • 1 can Black Beans Opt for low-sodium canned beans.
  • 2 cups Shredded Chicken Use rotisserie chicken for convenience.
  • 1 cup Reduced Sodium Chicken Broth Homemade broth is healthier.
  • 1 can Mild Green Chiles Substitute with diced jalapeños for spicier.
  • 2 tablespoons Olive Oil Can substitute with avocado oil if preferred.
  • 2 tablespoons Tomato Paste Can substitute with diced tomatoes.
  • 1 cup Monterey Jack Cheese Swap with cheddar for sharper flavor.
Optional Toppings
  • 1/4 cup Cilantro Sprinkle on top for added flavor.
  • 1/4 cup Green Onions Slice and sprinkle for crunch.
  • 1/2 cup Salsa Serve on the side for customization.
  • 1 medium Avocado Add slices on top for freshness.

Equipment

  • Oven
  • Large Baking Dish
  • measuring cup
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large baking dish, mix together the diced onion, red bell pepper, parboiled long-grain brown rice, and fajita seasoning.
  3. In a measuring cup, combine the reduced sodium chicken broth, mild green chiles, tomato paste, and olive oil. Whisk together until smooth.
  4. Add the shredded chicken, black beans, and corn to the baking dish. Stir gently to incorporate.
  5. Cover with aluminum foil and bake for 65-70 minutes.
  6. Remove the foil and sprinkle the Monterey Jack cheese over the top. Bake uncovered for an additional 5-10 minutes.
  7. Allow to cool for 5-10 minutes before serving, topped with cilantro, green onions, salsa, or avocado.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 15IUVitamin C: 50mgCalcium: 20mgIron: 15mg

Notes

This casserole can be customized with different proteins or veggies. Leftovers can be stored in the fridge for up to 5 days or frozen for 1-3 months.

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