Description
This Easy Chicken Burrito Casserole is a flavorful and satisfying dish that combines shredded chicken, black beans, rice, and corn, all baked to perfection with a cheesy topping. It’s a simple yet delicious meal that the whole family will love!
Ingredients
Scale
Main Ingredients:
- 1/2 cup finely diced onion
- 1 red bell pepper diced
- 1 cup uncooked parboiled long-grain brown rice (or long grain white rice)
- 3 tablespoons taco seasoning
- 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 lime juice
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook Vegetables and Rice: In a large skillet, sauté onion and bell pepper until softened. Add rice, taco seasoning, and cayenne pepper, and cook for 1-2 minutes. Stir in corn, black beans, chicken, chicken broth, and green chilies.
- Transfer Mixture to Baking Dish: Pour the mixture into the prepared baking dish and spread evenly.
- Add Cheese: Sprinkle shredded cheese over the top of the casserole.
- Bake: Cover the dish with foil and bake for 35-40 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Serve: Let the casserole rest for a few minutes before serving. Enjoy!
Notes
- You can customize this casserole by adding toppings like avocado, sour cream, or salsa before serving.
- This dish can be made ahead of time and baked when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 75 mg