A Meal That Brings Everyone Together
There’s something special about a meal that can bring people together, and for my family, Mexican-inspired dishes have always been the ultimate crowd-pleaser. Whether it’s taco night, nacho platters, or sizzling fajitas, there’s something about those bold spices, melted cheese, and hearty ingredients that instantly creates a warm and festive atmosphere.
But as much as I love making burritos, I don’t always have time to roll and assemble them one by one—especially on busy weeknights. That’s where this Chicken Burrito Casserole comes in. It takes all the best parts of a burrito—tender shredded chicken, seasoned rice, black beans, melty cheese, and fire-roasted chilies—and bakes them together into one dish. No rolling, no extra mess, just pure, effortless comfort food.
The first time I made this, I was skeptical about whether it would truly capture that classic burrito flavor, but the moment I pulled it out of the oven and took a bite, I was hooked. The rice absorbs all the flavors of the broth, spices, and chilies, the cheese melts into golden perfection, and every bite is packed with savory, zesty goodness.
Now, this dish has become a family favorite—one of those go-to meals that I can prep quickly, pop in the oven, and have ready just in time for dinner. It’s great for meal prep, leftovers taste even better the next day, and it’s easy to customize with different toppings and mix-ins. Whether you’re making this for a weeknight dinner, a potluck, or a game-day gathering, this casserole is guaranteed to be a hit.
Why You’ll Love This Chicken Burrito Casserole
1. All the Flavor of Burritos Without the Extra Work
No need to roll individual burritos or make multiple components separately—everything is baked together in one dish, letting the oven do the work for you.
2. A One-Dish Wonder
Minimal dishes mean less cleanup! Everything goes into a single baking dish, making this a hassle-free meal with maximum flavor.
3. Packed with Protein and Fiber
With lean shredded chicken, black beans, and whole-grain rice, this meal is high in protein and fiber, making it both filling and nutritious.
4. Great for Meal Prep
This casserole stores beautifully and tastes even better the next day. You can prepare it ahead of time, refrigerate it, and simply reheat it when you’re ready to eat.
5. Customizable to Your Taste
Spice it up, tone it down, or make it vegetarian—this recipe is easily adaptable to fit your preferences.
What You’ll Need (Ingredients)
For the Base:
- ½ cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice (or white rice)
- 3 tablespoons fajita seasoning (homemade or store-bought)
- ⅛ teaspoon cayenne pepper (optional)
- 1 cup frozen corn kernels
- 1 (14-ounce) can low-sodium black beans, drained and rinsed
- 5 cups shredded cooked chicken
- 3 cups reduced-sodium chicken broth
- 1 (4-ounce) can mild green chilies
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
For the Topping:
- 1¼ cups shredded Monterey Jack cheese
How to Make It (Directions)
- Layer the Ingredients: In a greased 9×13-inch baking dish, combine onions, bell peppers, uncooked rice, fajita seasoning, and cayenne.
- Mix the Broth: In a separate bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil, then pour over the rice mixture.
- Add the Protein: Stir in shredded chicken, black beans, and corn.
- Bake to Perfection: Cover with foil and bake at 400°F for 65–70 minutes, or until the rice absorbs most of the liquid.
- Top with Cheese: Remove the foil, sprinkle shredded cheese evenly over the top, and bake for an additional 5–10 minutes until melted and slightly golden.
- Cool & Serve: Let it rest for 5–10 minutes before serving. Garnish with cilantro, salsa, avocado, or your favorite toppings.
Nutritional Breakdown (Per Serving Estimate)
- Calories: 343 kcal
- Carbohydrates: 24g
- Protein: 29g
- Fat: 14g (Saturated: 5g)
- Cholesterol: 81mg
- Sodium: 573mg
- Fiber: 2g
- Sugar: 3g
Tips for Making the Best Chicken Burrito Casserole
Use the Right Rice
For this recipe, parboiled long-grain brown rice or white rice works best because it cooks evenly in the oven. Avoid instant rice, as it may become mushy, and traditional uncooked rice, which may not fully cook in the given time.
Add Extra Heat (or Keep It Mild)
If you love spice, add more cayenne pepper, diced jalapeños, or a splash of hot sauce. If you prefer it mild, use just a pinch of fajita seasoning and go easy on the chilies.
Shred Chicken the Easy Way
The best shortcut for this recipe? Use rotisserie chicken! It’s flavorful, already cooked, and easy to shred. If you’re using fresh chicken, bake or poach it beforehand and shred it with two forks.
Let It Rest Before Serving
Once the casserole is done baking, let it sit for about 10 minutes before serving. This helps the rice fully absorb the remaining liquid and allows the flavors to meld together.
Experiment with Different Cheese Blends
Monterey Jack melts beautifully, but you can also use cheddar, pepper jack, or a Mexican cheese blend for extra depth of flavor.
Toppings Make It Even Better
The base casserole is delicious on its own, but adding toppings takes it to the next level. Try serving it with:
- Sour cream or Greek yogurt for creaminess
- Chopped avocado or guacamole for richness
- Fresh salsa or pico de gallo for brightness
- Crushed tortilla chips for a crunchy topping
- Fresh cilantro and lime wedges for extra freshness
Frequently Asked Questions
1. Can I Use White Rice Instead of Brown?
Yes! Both brown and white rice work well, but make sure to use parboiled or long-grain rice so it cooks properly in the oven.
2. Can I Make This Recipe Ahead of Time?
Absolutely! You can assemble the casserole a day in advance, cover it, and refrigerate it. When ready to bake, let it sit at room temperature for 15 minutes before putting it in the oven.
3. How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
4. Can I Freeze This Casserole?
Yes! To freeze, let the casserole cool completely, then wrap it tightly in plastic wrap and aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
5. Can I Use Different Protein Sources?
Definitely! Try these variations:
- Ground beef instead of chicken for a beef burrito casserole
- Shredded pork for a carnitas-style version
- Extra black beans and pinto beans for a vegetarian option
6. What If My Casserole Is Too Soupy?
If your casserole still looks a little liquidy when you check on it, give it a quick stir and bake for an additional 10 minutes. Some of the moisture will also absorb as the casserole sits.
7. Can I Serve This in Tortillas?
Yes! Scoop some of the casserole into a warm tortilla, add your favorite toppings, and roll it up for an easy burrito wrap.
What to Serve with Chicken Burrito Casserole
This casserole is filling on its own, but if you want to serve it with side dishes, here are some great pairings:
Light and Fresh Options:
- Cilantro Lime Slaw – A crisp, tangy slaw balances out the richness of the casserole.
- Simple Green Salad – A refreshing side to add some crunch.
Hearty Additions:
- Mexican Street Corn (Elote) – A creamy, cheesy corn dish that complements the flavors.
- Refried Beans – A classic pairing for any Mexican-inspired meal.
Extra Crunch:
- Tortilla Chips & Salsa – Perfect for scooping up extra bites of the casserole.
Why This Chicken Burrito Casserole Deserves a Spot in Your Recipe Collection
Some meals are quick and convenient, while others are flavorful and satisfying—this casserole is both. It’s an effortless way to bring the bold, zesty flavors of a burrito into a simple, baked dish that requires minimal effort but delivers maximum taste.
Whether you’re feeding a hungry family, meal-prepping for the week, or looking for a dish that can be made ahead of time, this casserole fits the bill. It’s hearty, nutritious, endlessly customizable, and most importantly—incredibly delicious.
So the next time you’re craving a comforting, no-fuss meal, give this Chicken Burrito Casserole a try. It just might become a new family favorite!
Happy cooking!
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Chicken Burrito Casserole: A One-Pan Mexican Comfort Meal
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
Description
This Chicken Burrito Casserole takes all the best parts of a burrito—seasoned chicken, rice, beans, cheese, and fire-roasted chilies—and bakes them together into one easy dish. No rolling, no mess, just bold flavors and effortless comfort food. Perfect for busy weeknights, meal prep, or potlucks!
Ingredients
For the Base:
- ½ cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown rice (or white rice)
- 3 tablespoons fajita seasoning (homemade or store-bought)
- ⅛ teaspoon cayenne pepper (optional)
- 1 cup frozen corn kernels
- 1 (14-ounce) can low-sodium black beans, drained and rinsed
- 5 cups shredded cooked chicken
- 3 cups reduced-sodium chicken broth
- 1 (4-ounce) can mild green chilies
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
For the Topping:
- 1¼ cups shredded Monterey Jack cheese
Instructions
- Layer the Ingredients: In a greased 9×13-inch baking dish, combine onions, bell peppers, uncooked rice, fajita seasoning, and cayenne.
- Mix the Broth: In a separate bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil, then pour over the rice mixture.
- Add the Protein: Stir in shredded chicken, black beans, and corn.
- Bake to Perfection: Cover with foil and bake at 400°F for 65–70 minutes, or until the rice absorbs most of the liquid.
- Top with Cheese: Remove the foil, sprinkle shredded cheese evenly over the top, and bake for an additional 5–10 minutes until melted and slightly golden.
- Cool & Serve: Let it rest for 5–10 minutes before serving. Garnish with cilantro, salsa, avocado, or your favorite toppings.
Notes
- Use the Right Rice: Parboiled brown or white rice works best—avoid instant rice or traditional uncooked rice.
- Adjust the Spice Level: Add jalapeños or hot sauce for heat, or keep it mild with just the fajita seasoning.
- Shred Chicken the Easy Way: Rotisserie chicken is a great shortcut for this recipe.
- Let It Rest Before Serving: This helps the rice absorb any remaining liquid.
- Experiment with Cheese: Try cheddar, pepper jack, or a Mexican cheese blend.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired