Description

Cozy Chicken Burrito Casserole is a flavor-packed, family-friendly comfort meal that combines all the zesty goodness of a chicken burrito in one easy bake. Filled with shredded chicken, rice, beans, corn, and melty cheese, it’s hearty, wholesome, and naturally gluten-free. Perfect for meal prep or weeknight dinners, this casserole brings Mexican-inspired flavors to your table with minimal effort and maximum comfort.

Ingredients

Scale

½ red onion, diced (75 g)
1 red bell pepper, diced (120 g)
1 jalapeño, minced
1 cup (185 g) dry long-grain white rice (basmati or jasmine)
2 tbsp (14 g) chili powder
1 tsp (3 g) garlic powder
1 tsp (2 g) cumin
½ tsp (1 g) oregano
½ tsp (2 g) sea salt
1 cup (165 g) frozen corn kernels
1 can (14 oz / 400 g) black beans, rinsed and drained
450 g cooked chicken, shredded (about 3 chicken breasts)
3 ½ cups (830 ml) chicken broth
1 tbsp (15 ml) olive oil
2 tbsp (30 g) tomato paste
150 g Monterey Jack or Havarti cheese, grated
Fresh cilantro and green onion, for garnish

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Instructions

Preheat the oven to 400°F (200°C).
Cook and shred the chicken if not done already (bake for about 25 minutes or use rotisserie chicken).
In a 9×13-inch baking dish, combine onion, bell pepper, jalapeño, rice, and seasonings (chili powder, garlic powder, cumin, oregano, salt). Mix well.
In a separate bowl, whisk together chicken broth, tomato paste, and olive oil. Pour over the rice mixture and stir thoroughly.
Add shredded chicken, black beans, and corn. Mix until evenly combined.
Cover the dish tightly with foil and bake for 50–60 minutes, until rice is tender and liquid absorbed.
Remove foil, sprinkle cheese on top, and bake uncovered for 5–10 minutes, until cheese is melted and slightly golden.
Let it rest for a few minutes, then garnish with fresh cilantro and green onion before serving.

Notes

If rice isn’t fully cooked, add a splash of broth and bake 10 minutes longer.

Keep jalapeño seeds for extra heat, or omit for a milder version.

Add sour cream for creaminess or use reduced-fat cheese for a lighter option.

Make ahead by assembling (without cheese) and refrigerating up to 24 hours before baking.

Store leftovers in the fridge for 4 days or freeze for up to 2 months.

Add a tablespoon of broth before reheating to keep it moist and flavorful.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dinner
Method: Baked
Cuisine: Mexican-American