Description
Whip up a family favorite with this Easy Chicken Burrito Casserole! This delicious dish combines the bold flavors of fajita seasoning, tender chicken, and hearty beans, all baked into a comforting casserole. It’s an ideal choice for busy weeknights or cozy gatherings, offering a nutritious meal packed with protein and fiber. With just ten minutes of preparation time, you can set it in the oven and let it do all the work while you enjoy more time with loved ones. Plus, it’s easy to customize with your favorite vegetables and toppings!
Ingredients
Scale
- 1/2 cup finely diced onion
- 1 red bell pepper (diced)
- 3 tablespoons fajita seasoning
- 1 cup uncooked parboiled long-grain brown rice
- 5 cups shredded chicken
- 3 cups reduced sodium chicken broth
- 1 can low sodium black beans (drained and rinsed)
- 1 1/4 cups shredded Monterey Jack cheese
- 1/8 teaspoon cayenne pepper (optional)
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 4 ounce can mild green chilies
- 1 cup corn kernels (frozen)
Instructions
- Preheat the oven to 400°F.
- In a large baking dish, mix onion, bell pepper, rice, fajita seasoning, and optional cayenne pepper.
- In a separate bowl, whisk together chicken broth, green chiles, tomato paste, and olive oil before pouring over the rice mixture.
- Stir in shredded chicken, black beans, and corn until evenly mixed.
- Cover tightly with aluminum foil and bake for 65-70 minutes or until rice is cooked through.
- Remove foil and sprinkle cheese on top; return to oven for an additional 5-10 minutes until cheese is melted.
- Let cool for a few minutes before serving warm.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of casserole (approximately 300g)
- Calories: 420
- Sugar: 2g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg