Dinner

Easy Chicken Burrito Casserole Recipe

Name: Easy Chicken Burrito Casserole Recipe
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Cuisine: Mexican
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); 1 cup frozen corn kernels; 5 cups shredded chicken; 1 14-ounce can low sodium black beans, drained and rinsed; 3 tablespoons fajita seasoning (homemade or store-bought); 1/8 teaspoon cayenne pepper (optional); 1 4-ounce can mild green chilies; 3 cups reduced sodium chicken broth; 1 tablespoon tomato paste; 2 tablespoons olive oil; 1 1/4 cups shredded Monterey Jack cheese

Byluca Carter February 11, 2026February 11, 2026

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Introduction

If your family loves Mexican food, this easy chicken burrito casserole is a fantastic low-prep dinner option. It combines all your favorite burrito flavors in a hearty one-dish meal packed with protein and vibrant ingredients. Plus, it’s naturally gluten-free and perfect for busy weeknights.

A white plate with a textured edge holds a single-layer dish made of shredded chicken mixed with black beans, small pieces of red and yellow bell peppers, and green herbs, all combined with a slightly moist, reddish-orange sauce. Scattered on top and around the dish are small cubes of light green avocado. The meal is finished with a generous dollop of white sour cream placed in the center. A silver fork rests on the left side of the plate, and the plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 fajita seasoning (homemade or store-bought)

1/8 teaspoon cayenne pepper (optional)
1 cup frozen corn kernels

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 tomato paste
2 tablespoons olive oil

1 1/4 cups shredded Monterey Jack cheese

Instructions

Step 1: Preheat oven to 400°F. In a 9×13 inch baking dish, combine the onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper if using. Stir well to mix.
Step 2: In a separate bowl, whisk together the chicken broth, green chilies, tomato paste, and olive oil until fully combined.

Step 3: Pour the broth mixture into the baking dish and stir it into the rice and vegetable mixture evenly.
Step 4: Add shredded chicken, black beans, and corn to the dish. Stir gently to combine all ingredients.
Step 5: Cover the dish tightly with aluminum foil and bake for 65–70 minutes until the liquid is absorbed and the rice is tender.

Step 6: Remove the foil and sprinkle the shredded Monterey Jack cheese evenly over the top. Return the casserole to the oven for an additional 5–10 minutes, or until the cheese is melted and golden.
Step 7: Let the casserole rest for 5–10 minutes before serving. Garnish with fresh cilantro, green onion, salsa, and avocado if desired.

Tips & Variations

If your casserole is still watery near the end of baking, give it a gentle stir and bake longer until the liquid is mostly absorbed.

Use homemade fajita seasoning or substitute with taco seasoning for a different flavor.
For cooked chicken, use leftover rotisserie chicken or shred chicken breasts boiled or oven-cooked until tender.
Make it vegetarian by replacing chicken with extra black beans or a plant-based protein.

Swap out Monterey Jack for a dairy-free cheese to make this casserole lactose-free.
Serve the casserole filling inside warm tortillas to make burritos.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave for 3-4 minutes until hot. For longer storage, freeze the casserole in a freezer-safe container for 1-3 months. Thaw overnight in the refrigerator before reheating. Add your favorite fresh toppings after reheating.

How to Serve

The dish is served on a white plate with ridged edges, sitting on a white marbled surface. The main layer consists of shredded chicken mixed with black beans, corn, and small diced red and yellow bell peppers, all combined with rice. Scattered on top and around this base are chunks of light green avocado. The whole mixture is garnished with chopped green herbs, and in the center, there is a generous dollop of white sour cream. A silver fork rests on the left side of the plate near the food. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it uses rice and beans without any tortillas. Just ensure that any seasoning or broth used is certified gluten-free if you have a strong sensitivity.

Can I serve these in tortillas?

Absolutely! Scoop the fully cooked casserole onto large flour tortillas to create delicious burritos. Add extra cheese, salsa, refried beans, or your preferred toppings to customize your meal. It also pairs well with tortilla chips for a fun and tasty side.