If your family loves Mexican food, this chicken burrito casserole is a weeknight lifesaver! It’s everything you love about burritos—flavorful chicken, beans, rice, veggies, and cheese—baked together in one big dish. Low-prep, family-friendly, and loaded with protein, this recipe is comfort food made easy. Plus, it’s naturally gluten-free!
Why You’ll Love This Recipe
- One-dish wonder – Everything bakes together in a single pan for easy prep and cleanup.
- Customizable – Swap in your favorite protein or veggies.
- Family-approved – Mild Mexican-inspired flavors that aren’t overly spicy.
- Make-ahead friendly – Assemble earlier in the day and bake at dinnertime.
Serve it straight from the dish with fresh toppings, or scoop the filling into tortillas for quick homemade burritos!
Ingredients You’ll Need
- Rice – Parboiled long-grain brown rice or white rice, no pre-cooking required.
- Onion & red bell pepper – For flavor and color.
- Fajita seasoning – Homemade or store-bought works.
- Cayenne pepper (optional) – For extra heat.
- Corn – Frozen kernels add a sweet crunch.
- Black beans – Drained and rinsed.
- Shredded chicken – Rotisserie chicken, leftover chicken, or freshly cooked.
- Chicken broth – Reduced-sodium for a flavorful base.
- Green chilies – Canned, mild for a Southwestern kick.
- Tomato paste & olive oil – To enrich the sauce.
- Cheese – Shredded Monterey Jack for the melty topping.
Step-by-Step Instructions
- Prep the oven: Preheat to 400°F (200°C).
- Assemble base: In a 9×13-inch baking dish, combine onion, bell pepper, uncooked rice, fajita seasoning, and cayenne.
- Mix liquid: In a bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil. Pour into the baking dish and stir.
- Add chicken & beans: Stir in shredded chicken, corn, and black beans until everything is well combined.
- Bake covered: Cover with foil and bake for 65–70 minutes, or until the liquid is absorbed and rice is tender.
- Add cheese: Remove foil, sprinkle with shredded cheese, and bake another 5–10 minutes until melted and golden.
- Serve: Let cool for 5–10 minutes, then top with fresh cilantro, salsa, avocado, or Greek yogurt.
Topping Ideas
Take your burrito casserole over the top with:
- Salsa or enchilada sauce
- Sour cream or Greek yogurt
- Chopped green onions
- Fresh avocado or guacamole
- Cilantro and lime juice
- Crushed tortilla chips for crunch
Tips for Success
- If the casserole seems soupy, stir and bake longer. Rice will continue absorbing liquid as it rests.
- Rotisserie chicken makes this extra quick, but you can also cook chicken breasts and shred them.
- Swap fajita seasoning for taco seasoning if that’s what you have on hand.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Variations
- Beef burrito casserole: Swap chicken for cooked ground beef or shredded beef.
- Vegetarian option: Replace chicken with extra beans or a plant-based protein.
- Dairy-free: Use dairy-free cheese or omit it altogether.
What to Serve With It
This casserole is hearty on its own, but pairs well with:
- A fresh green salad
- Refried beans
- Fajita-style sautéed veggies
Chicken Burrito Casserole Recipe
Course: Dinner / Main Dish
Servings: 8
Ingredients
- ½ cup onion, finely diced
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long-grain brown or white rice
- 3 tbsp fajita seasoning (homemade or store-bought)
- ⅛ tsp cayenne pepper (optional)
- 1 cup frozen corn kernels
- 1 (14 oz) can black beans, drained and rinsed
- 5 cups shredded chicken
- 3 cups reduced-sodium chicken broth
- 1 (4 oz) can mild green chilies
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 ¼ cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F.
- In a 9×13-inch dish, mix onion, bell pepper, rice, fajita seasoning, and cayenne.
- In a bowl, whisk chicken broth, green chilies, tomato paste, and olive oil. Pour over rice mixture.
- Stir in chicken, beans, and corn. Cover with foil.
- Bake 65–70 minutes until rice is cooked and liquid is absorbed.
- Remove foil, sprinkle with cheese, and bake 5–10 more minutes.
- Cool slightly, top with fresh garnishes, and serve.