You are in for a fabulous treat today! If you’ve ever had a burrito and thought “I wish I could make this easier!”well, boy, do I have a super delicious solution for you! So gather around, grab your favorite apron, and let’s whip up a scrumptious Chicken Burrito Casserole that’s sure to impress family and friends! Trust me; it’s like a fiesta in a dish!
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Why You’ll Love This Chicken Burrito Casserole Recipe
Listen up, my foodie pals—this Chicken Burrito Casserole is everything you could dream of and more! It’s hearty, it’s packed with flavor, and best of all, it’s so easy to throw together! 😍 Imagine layers of tender chicken, wholesome veggies, warm rice, and bubbly cheese, all mingling together like best friends at a party! Plus, it’s a one-dish wonder, making cleanup a total breeze! Who doesn’t love that? You can customize it with your favorite toppings, and it’s perfect for meal prep! What more could you ask for?!
How to make Chicken Burrito Casserole
Ready to get cooking? Here’s how to bring this delicious dish to life! It’s as simple as 1, 2, 3!
Ingredients for Chicken Burrito Casserole:
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, minced
- 1 cup dry long-grain white rice (basmati or jasmine)
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon sea salt
- 1 cup corn kernels, frozen
- 14oz can black beans, strained and rinsed
- 450g cooked chicken, shredded (6 cups or about 3 chicken breasts)
- 3 1/2 cups chicken broth
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 150 grams Monterey Jack or Havarti cheese, grated
- Cilantro, to serve
- Green onion, to serve
Step-by-Step Instructions
- Preheat your oven to 400 degrees F. If you don’t have cooked chicken, pop those chicken breasts in the oven and bake for about 25 minutes. Once they’re cooked, shred them into bite-size pieces!
- In a large baking dish, combine the diced onion, bell pepper, minced jalapeño, rice, chili powder, garlic powder, cumin, oregano, and salt. Give it a good stir to mix everything up!
- In a separate bowl, whisk together the chicken broth, tomato paste, and olive oil until it’s well blended.
- Pour this delicious broth mixture into the baking dish and stir until all the rice and veggies are coated.
- Add in the shredded chicken, black beans, and corn, and mix it all up until every last morsel is well incorporated!
- Cover the baking dish with aluminum foil and bake in the oven for 50-60 minutes, or until the liquid is absorbed and the rice is tender.
- When it’s all done baking, remove the dish from the oven, take off the foil, and sprinkle with your grated cheese. Return to the oven for another 5-10 minutes until the cheese is melted and slightly golden. YUM!
- Let it cool a bit and then serve with fresh cilantro and chopped green onion on top. Dig in and enjoy the flavor fiesta!
What to Serve With Chicken Burrito Casserole
This casserole is totally a standalone star, but if you’re looking to jazz things up, why not serve it with a side of zesty guacamole, fresh salad, or crispy tortilla chips? You could even make a little salsa to drizzle on top! 🍅 Trust me; the more toppings, the better!
Storage and Make-Ahead Tips of Chicken Burrito Casserole
You can absolutely make this casserole ahead of time! Just assemble it the night before, and when you’re ready to feast, pop it in the oven! Leftovers are just as yummy, too! Store them in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave, and you’ve got yourself a quick and tasty meal for later!
Expert Tips for the Perfect Chicken Burrito Casserole
- For an extra kick, add some extra spices or a dash of hot sauce to the mix!
- Don’t skip the cheese topping—this really takes the casserole to the next level!
- Make sure to cover the dish properly while baking to keep all those delicious flavors in.
Recipe Variations and Substitutions
Feel free to mix things up! You can use ground turkey or beef instead of the chicken, and switch out the black beans for pinto or chickpeas! If you like it extra cheesy, throw in different types of cheese or even some pepper jack for a zesty twist. The world is your burrito!
FAQs
Can I make this casserole vegetarian?
Absolutely! Just leave out the chicken and load it up with more veggies and beans for a fabulous vegetarian feast!
How do I freeze the casserole?
You can freeze it before baking! Assemble everything in a freezer-safe dish, cover tightly, and freeze. When you’re ready, let it thaw overnight in the fridge before baking as usual.
Can I use leftover rotisserie chicken?
Oh, for sure! That’s a great idea! Just shred that chicken and toss it in, so easy and adds incredible flavor!
So there you have it, my wonderful friends! This Chicken Burrito Casserole is not just a meal; it’s an experience! Go ahead, give it a try, you’ll be delighted you did! Happy cooking!
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Chicken Burrito Casserole
- Total Time: 75 minutes
- Yield: 6 servings
- Diet: Non-Vegetarian
Description
A delicious and easy Chicken Burrito Casserole packed with flavor and perfect for meal prep.
Ingredients
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, minced
- 1 cup dry long-grain white rice (basmati or jasmine)
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon sea salt
- 1 cup corn kernels, frozen
- 14oz can black beans, strained and rinsed
- 450g cooked chicken, shredded (6 cups or about 3 chicken breasts)
- 3 1/2 cups chicken broth
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 150 grams Monterey Jack or Havarti cheese, grated
- Cilantro, to serve
- Green onion, to serve
Instructions
- Preheat your oven to 400°F. If using uncooked chicken, bake chicken breasts for about 25 minutes, then shred.
- In a large baking dish, combine diced onion, bell pepper, jalapeño, rice, chili powder, garlic powder, cumin, oregano, and salt. Stir to mix.
- In a separate bowl, whisk together chicken broth, tomato paste, and olive oil. Pour over the mixture in the baking dish and stir until well coated.
- Add shredded chicken, black beans, and corn, mixing well.
- Cover with aluminum foil and bake for 50-60 minutes, or until the liquid is absorbed and the rice is tender.
- Remove the foil, sprinkle with cheese, and return to oven for 5-10 minutes until cheese is melted and golden.
- Let cool a bit, serve topped with cilantro and green onion. Enjoy!
Notes
Make ahead by assembling the casserole the night before and refrigerating until ready to bake. Perfect for leftovers!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg