Easy Chicken Burrito Casserole
If your family loves Mexican food, whip together this chicken burrito casserole recipe for an easy, low-prep dinner! It tastes like your favourite burritos yet can be made in one big casserole dish with simple ingredients. Plus, it's loaded with protein for a satisfying and healthy meal! {Gluten-Free}
Ingredients
- 1/2 cup finely diced onion
- 1 red bell pepper (diced)
- 1 cup uncooked parboiled long-grain brown rice ((can also use long grain white rice))
- 3 tablespoons fajita seasoning ((homemade or store-bought))
- 1/8 teaspoon cayenne pepper ((optional))
- 1 cup corn kernels (frozen)
- 1 14 ounce can low sodium black beans (drained and rinsed)
- 5 cups shredded chicken
- 3 cups reduced sodium chicken broth
- 1 4 ounce can mild green chilies
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 1/4 cups shredded Monterey Jack cheese
Directions
- 1
Preheat oven to 400°F. Add onion, bell pepper, uncooked rice, fajita seasoning and cayenne (if using) to a 9x13 inch baking dish and stir to combine.
- 2
In a separate bowl or measuring cup, whisk together the chicken broth, green chiles, tomato paste and olive oil until well combined.
- 3
Add the broth mixture to the baking dish and stir to combine with the rice mixture.
- 4
Add shredded chicken, black beans and corn to the baking dish. Give it an additional stir until well combined.
- 5
Cover the baking dish with aluminium foil and then transfer to the oven to bake for 65-70 minutes or until all of the liquid is absorbed.
- 6
Once complete, remove the baking dish from the oven, remove the aluminium foil, and sprinkle evenly with grated cheese.
- 7
Return the baking dish to the oven for a final 5-10 minutes until the cheese has melted and is slightly golden.
- 8
Remove from the oven, allow to cool for 5-10 minutes, and serve with a sprinkle of fresh cilantro, green onion, salsa and avocado, if desired.