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This one-dish chicken burrito bake turns your go-to wrap ingredients into a no-fuss family dinner. Tender, shredded chicken mingles with fluffy rice, black beans and corn, all wrapped in Mexican spices and melty cheese. It's a clever way to enjoy all those Tex Mex tastes without rolling individual burritos. Got a hectic evening planned? This filling, mouthwatering meal comes together with minimal effort.
I randomly whipped this up during a crazy sports season when everyone was eating at different times. I was shocked when my pickiest eater asked for seconds! Now my kids beg for it twice a month, and I always make extra so we can pack the leftovers for lunch the next day.
Ingredients You'll Want
Grab these items for your Chicken Burrito Casserole:
- Onion: ½ cup, finely diced, creates a flavorful foundation.
- Red bell pepper: 1, chunked, adds color, sweetness and valuable nutrients.
- Parboiled long grain brown rice: 1 cup, uncooked, provides hearty texture and nutty flavor.
- Fajita seasoning: 3 tbsp, delivers that classic Mexican flavor punch.
- Cayenne pepper: ⅛ tsp, brings gentle heat without overwhelming spice.
- Frozen corn kernels: 1 cup, creates pops of natural sweetness throughout.
- Black beans: 1 (14 oz) can, low sodium, rinsed and drained, boosts protein and fiber.
- Shredded chicken: 5 cups, turns this into a substantial, protein-rich meal.
- Chicken broth: 3 cups, reduced sodium, infuses flavor as the rice cooks.
- Green chilies: 1 (4 oz) can, mild, adds authentic southwestern flavor without excessive heat.
- Tomato paste: 1 tbsp, creates richness and helps bind everything together.
- Olive oil: 2 tbsp, enhances flavor and prevents rice from sticking.
- Monterey Jack cheese: 1¼ cups, shredded, forms a gooey, irresistible topping.
Cooking Instructions
Try this simple approach for your Chicken Burrito Casserole:
- Combine Seasonings and Base
- Preheat oven to 400°F. In a 9×13-inch baking dish, stir together onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper.
- Mix Liquid Ingredients
- In a separate container, stir chicken broth, green chilies, tomato paste, and olive oil until combined. Pour over your rice mixture and stir thoroughly.
- Layer Major Components
- Stir in your shredded chicken, black beans, and frozen corn. Make sure everything's evenly distributed.
- Bake Until Tender
- Seal tightly with foil and bake for 65-70 minutes. Start checking if rice is tender around the 60-minute mark.
- Add Cheese Finishing
- Remove foil, sprinkle cheese across the entire dish, and return to oven uncovered for 5-10 minutes until cheese melts and gets slightly golden.
- Rest Before Serving
- Let stand 5-10 minutes before serving. Add optional toppings like cilantro, sliced green onions, avocado chunks, or a dollop of sour cream.
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Creative Variations
Craving more spice? Toss in diced jalapeños or a drizzle of hot sauce. Want extra vegetables? Try adding chopped zucchini or handfuls of fresh spinach. Going meatless? Simply double the beans instead of using chicken. Create your own fajita seasoning blend for a personalized flavor profile.
Perfect Make-Ahead Option
You can assemble this earlier in the day and keep it refrigerated until baking time. It's also fantastic for planned leftovers - many people swear it tastes even better the second day!
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The first time I made this, I couldn't believe something so simple would turn out so delicious. I was blown away by how all the fresh ingredients created such a vibrant sauce while baking, and how the chicken stayed so moist. What I really love is how it satisfies my Mexican food cravings in a way that aligns with my healthy eating goals. It's packed with enough protein to keep me satisfied for hours, and it's reasonable on carbs so I don't feel guilty having an extra serving!
Frequently Asked Questions
- → How spicy is it?
- The jalapeños give it a mild to medium kick. Remove the seeds or swap for a poblano if you want less heat. For extra spice, toss in more jalapeños or cayenne.
- → Can I use chicken thighs?
- Absolutely! Boneless thighs work well and may turn out even juicier. The cooking time stays about the same. Just make sure they hit 165°F/74°C.
- → What pairs well with this meal?
- Serve it with black beans, cilantro lime rice, or a simple salad. For low-carb sides, try roasted veggies or cauliflower rice. You can also stuff it into tortillas for tacos!
- → Can I prepare it ahead?
- Sure thing—season the chicken and chop the veggies the day before, keeping them in the fridge. Bake when ready, or pre-cook and reheat at 350°F when it's time to eat.
- → What cheese works besides mozzarella?
- Try Monterey Jack, pepper jack, or a Mexican blend. For a more authentic vibe, use queso fresco or queso Oaxaca, though they don't melt quite the same.