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Chicken Burrito Casserole

Ultimate Chicken Burrito Casserole for Cozy Family Nights

Chicken Burrito Casserole is a comforting weeknight dish packed with flavors everyone loves.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Mix
  • 2 tbsp Chili Powder
  • 1 tsp Cayenne Pepper omit for milder taste
  • 1 tbsp Garlic Powder use garlic flakes as alternative
  • 1 tbsp Smoked Paprika use chipotle powder as substitute
  • 1 tbsp Onion Powder onion flakes can substitute
  • 1 tsp Ground Cumin coriander can work in its place
  • 1 tsp Dried Oregano dried basil can be used instead
  • to taste Salt and Black Pepper adjust to taste
For the Casserole Base
  • 1 White Onion (chopped) yellow or red onions are acceptable substitutes
  • 1 cup Red Bell Pepper (diced) mixed colored bell peppers are fine
  • 1 cup Uncooked Brown Rice quinoa can be substituted
  • 2 cups Chicken Broth (low sodium) vegetable broth for vegetarian version
  • 1 can Green Chilies (deseeded and chopped) jalapeños or serrano can be used for more spice
  • 2 tbsp Olive Oil chili or garlic-infused oil for added flavor
  • 2 tbsp Tomato Paste tomato sauce can be used but adjust liquid accordingly
For the Filling
  • 1 cup Corn Kernels (drained, can or frozen) fresh corn or peas can alternate
  • 1 can Black Beans (drained and rinsed) substitute with pinto or kidney beans
  • 2 cups Cooked Chicken (shredded) use turkey or tofu as alternatives
  • 1 cup Cheddar (shredded) options include Monterey Jack, Pepper Jack, or mozzarella
For the Toppings
  • 1/4 cup Fresh Cilantro
  • 2 tbsp Green Onion
  • 1 medium Avocado guacamole can be used as an alternative
  • 1 cup Salsa

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, mix together chili powder, cayenne pepper, garlic powder, smoked paprika, onion powder, ground cumin, dried oregano, salt, and black pepper. Stir thoroughly until all ingredients are well blended.
  3. Take a 9×13 baking dish and place the chopped white onion and diced red bell pepper at the bottom. Add uncooked brown rice alongside the mixed spices.
  4. Combine chicken broth, chopped green chilies, olive oil, and tomato paste in a separate bowl. Whisk until smooth.
  5. Pour the liquid mixture over the ingredients in the baking dish, and stir gently to combine all ingredients.
  6. Add drained corn, rinsed black beans, and shredded cooked chicken to the baking dish. Mix everything together well.
  7. Cover the baking dish with aluminum foil and bake for 65-70 minutes.
  8. Remove the foil, sprinkle cheddar cheese on top, and return to the oven to bake uncovered for an additional 5-10 minutes.
  9. Let it cool for 5-10 minutes before serving with your favorite toppings.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 750IUVitamin C: 70mgCalcium: 200mgIron: 3mg

Notes

This casserole can be prepared ahead of time and stored in the fridge for up to 4 days. Reheat before serving.

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