If there’s one thing my Texas roots and busy New York mom-life have taught me, it’s this: a Chicken Burrito Casserole is a lifesaver on crazy weeknights. Picture everything you love about a warm, cheesy burrito—all tucked into one big dish you can scoop and serve. No rolling, no fuss, just comfort food that fills the table (and the bellies) with smiles.
I first made this dish when my youngest had three friends over after soccer practice, and let me tell you, eight teenagers can devour food like locusts on a cornfield. This casserole? Not a crumb left.
Table of Contents
Why You’ll Love This Chicken Burrito Casserole
- One pan, minimal prep, big flavor payoff.
- It’s hearty enough to feed a crowd, but still healthy with beans, peppers, and lean chicken.
- Perfect for leftovers (if you’re lucky enough to have any).
- It brings that Tex-Mex flair without needing tortillas flying around your kitchen.
If you love recipes like Chicken Alfredo Pasta or Garlic Butter Chicken and Rice Casserole, this one will slide right into your favorites list.
What Does Chicken Burrito Casserole Taste Like?
Imagine tender rice infused with fajita spices, smoky beans, and sweet corn, all mingling with juicy shredded chicken. Then you’ve got that gooey Monterey Jack blanket of cheese on top. Each bite is like a warm hug—zesty, savory, and just a touch of heat if you add cayenne.
Ingredients You’ll Need for Chicken Burrito Casserole
One of the best things about making a Chicken Burrito Casserole is that the ingredient list is simple, approachable, and made with pantry staples you probably already have on hand. No fancy shopping trips required—just real food that comes together to create something truly satisfying.
Here’s a closer look at what you’ll need and why each piece matters:
- Onion (½ cup, finely diced): A humble onion is the base that builds flavor. It softens as it bakes, adding a gentle sweetness that balances the spices.
- Red Bell Pepper (1, diced): Bright, crisp, and slightly sweet, red bell pepper gives this casserole a pop of color and that Tex-Mex taste we all crave.
- Rice (1 cup, uncooked parboiled long-grain brown rice): Rice is the heart of this dish, soaking up the broth and seasonings while making the casserole extra filling. White rice works too, just keep an eye on the bake time. If you love rice-based dinners, you might also enjoy my Creamy Cajun Chicken Rice.
- Fajita Seasoning (3 tablespoons): Whether homemade or store-bought, this spice blend brings smoky, savory flavor to every bite. You can swap in taco seasoning if that’s what you have in the cupboard.
- Cayenne Pepper (⅛ teaspoon, optional): A little extra heat for those who like things with a kick. Totally optional but definitely fun.
- Corn Kernels (1 cup, frozen): Sweet and tender corn gives bursts of flavor throughout the casserole and pairs beautifully with black beans.
- Black Beans (1 can, 14 oz, drained and rinsed): These add protein, fiber, and that creamy, hearty texture that makes Mexican-inspired dishes so good.
- Shredded Chicken (5 cups): The star of the show. I usually reach for rotisserie chicken on busy nights, but you can also bake or boil chicken breasts and shred them yourself.
- Chicken Broth (3 cups, reduced sodium): This keeps the rice tender and carries the seasonings throughout the dish. Reduced sodium is best so the flavors stay balanced.
- Mild Green Chiles (1 can, 4 oz): Adds a gentle tang and just a hint of warmth without overwhelming the flavor.
- Olive Oil (1 tablespoon): Helps the rice and veggies cook evenly while bringing everything together.
- Tomato Paste (2 tablespoons): Adds richness and depth, giving the casserole that slightly saucy texture you want in comfort food.
- Shredded Monterey Jack Cheese (1 ¼ cups): The crown jewel. Melty, gooey cheese that blankets the casserole and turns it into pure comfort food.
Optional toppings include fresh cilantro, salsa, avocado, or green onions. They add freshness, creaminess, and a little brightness to balance the cheesy richness.
What I love most about this list is its flexibility. Have a green bell pepper instead of red? Go for it. Prefer cheddar over Monterey Jack? Sprinkle it on. The base recipe is delicious, but it also gives you room to make it your own.
How to Make Chicken Burrito Casserole – Step by Step
The beauty of a Chicken Burrito Casserole is that it feels like a lot of work went into it, but in reality, you’ll only spend about 10 minutes prepping before the oven takes over. Follow these simple steps, and you’ll have a bubbling, cheesy dinner ready to serve.
Step 1: Preheat and Prepare
Start by heating your oven to 400°F. Grab a 9×13-inch baking dish and give it a light spray or brush of oil to keep things from sticking. This dish will be your one-pan wonder, so make sure it’s ready for action.
Step 2: Build the Base
In the baking dish, add the finely diced onion, red bell pepper, uncooked rice, fajita seasoning, and a pinch of cayenne if you like heat. Stir everything together so the rice gets coated with the seasonings—this is where the Tex-Mex flavors begin to layer.
Step 3: Mix the Liquid
In a medium bowl or large measuring cup, whisk together the chicken broth, green chiles, tomato paste, and olive oil. This mixture will act as the cooking liquid, infusing every grain of rice with bold, savory taste. Pour it into the baking dish and stir again to make sure the rice and veggies are fully coated.
Step 4: Add the Protein and Veggies
Now fold in the shredded chicken, rinsed black beans, and frozen corn. This is when your casserole really comes to life. The chicken brings the hearty protein, the beans add creaminess, and the corn gives little pops of sweetness throughout. Give everything one more stir to combine evenly.
(Pro tip: If you love chicken and rice dinners, you’ll also enjoy my Garlic Butter Chicken and Rice Casserole for another cozy option.)
Step 5: Bake Covered
Cover the baking dish tightly with aluminum foil. This helps trap steam and ensures the rice cooks all the way through. Place the dish on the center rack of your preheated oven and bake for about 65–70 minutes. The exact time may vary depending on your oven and whether you use brown or white rice.
Step 6: Add the Cheesy Finish
Once the liquid has been absorbed and the rice is tender, remove the dish from the oven. Take off the foil and sprinkle shredded Monterey Jack cheese evenly over the top. Slide the dish back into the oven, uncovered, for 5–10 more minutes, or until the cheese melts and turns slightly golden.
Step 7: Rest and Serve
Patience is key here. Let the casserole rest on the counter for about 10 minutes before serving. This gives the rice time to soak up any remaining liquid and makes it easier to scoop. Top with fresh cilantro, avocado slices, or salsa if you want to dress it up.
And there you have it—your Chicken Burrito Casserole is ready to feed a hungry family or group of friends. It’s the kind of meal that smells amazing while baking, looks beautiful when it comes out of the oven, and tastes even better than you expect.
Tips and Tricks for Perfect Chicken Burrito Casserole
- Rice check: If it’s still soupy after 70 minutes, give it more time. Some of the liquid absorbs as it rests.
- Shortcut chicken: Rotisserie chicken saves time and tastes great.
- Spice swap: No fajita seasoning? Taco seasoning works just fine.
- Toppings bar: Salsa, sour cream, jalapeños—let everyone build their own bowl.
- Make-ahead magic: Assemble in the morning, refrigerate, and bake at dinnertime.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight and reheat at 350°F until warmed through.
FAQs
Can I use white rice instead of brown?
Yes! Just check it a little earlier since white rice cooks faster.
What if I don’t have shredded chicken ready?
Bake chicken breasts at 375°F for 25 minutes, then shred with two forks.
Can I make this vegetarian?
Absolutely—skip the chicken and add extra beans or even some sautéed zucchini.
Conclusion
When life feels a little too busy (or your fridge is begging you to use up that leftover chicken), Chicken Burrito Casserole is your answer. It’s hearty, simple, and packed with flavor—everything you love about Tex-Mex in one warm dish. Try it once, and I promise it’ll find a spot on your regular dinner rotation.
And hey, if your family polishes it off before you get seconds? That’s just proof it works.
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Chicken Burrito Casserole – Quick & Easy Family Favorite
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
Description
If your family loves Mexican food, this easy chicken burrito casserole is a must-try! Made in one dish, it’s packed with shredded chicken, rice, beans, veggies, and melted cheese for a healthy, satisfying meal.
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 olive oil
- 2 tablespoons tomato paste
- 1 1/4 cups shredded Monterey Jack cheese
Instructions
1. Preheat oven to 400°F (200°C).
2. In a 9×13-inch baking dish, combine diced onion, bell pepper, uncooked rice, fajita seasoning, and cayenne pepper (if using). Stir to combine.
3. In a bowl or measuring cup, whisk together chicken broth, green chilies, tomato paste, and olive oil until well mixed.
4. Pour the broth mixture into the baking dish and stir to combine with the rice mixture.
5. Add shredded chicken, black beans, and corn. Stir again until everything is evenly mixed.
6. Cover the dish tightly with aluminum foil and bake for 65–70 minutes, or until the liquid is absorbed.
7. Remove the foil, sprinkle the casserole with shredded Monterey Jack cheese, and return to the oven.
8. Bake uncovered for an additional 5–10 minutes, or until cheese is melted and slightly golden.
9. Let cool for 5–10 minutes before serving. Garnish with cilantro, green onions, salsa, or avocado if desired.
Notes
- If the casserole is still soupy after baking, stir and return it to the oven for a few more minutes.
- Some liquid will continue to absorb as the casserole rests.
- Use rotisserie chicken for convenience or bake/boil your own chicken and shred.
- You can substitute taco seasoning for fajita seasoning if needed.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 343
- Sugar: 3g
- Sodium: 573mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 81mg
Keywords: Easy Chicken Burrito Casserole, Mexican casserole, chicken and rice bake, healthy dinner
