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Savory Chicken Burrito Casserole for Easy Family Dinners

Easy Gluten-Free Chicken Burrito Casserole combines tender chicken and zesty spices for a comforting family meal.
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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 Casserole
  • 1 medium Finely Diced Onion Substitute with shallots for a milder taste.
  • 1 medium Red Bell Pepper Use any bell pepper variant or omit for fewer vegetables.
  • 1 cup Parboiled Long-Grain Brown Rice Substitute with white rice or quinoa (adjust cooking time).
  • 1 packet Fajita Seasoning Homemade or store-bought works, taco seasoning can be used as a substitute.
  • 1/4 teaspoon Cayenne Pepper Omit if you prefer a milder dish.
  • 1 cup Frozen Corn Canned corn or fresh corn can be substituted.
  • 1 can Low Sodium Black Beans Replace with kidney beans or pinto beans if desired.
  • 3 cups Shredded Chicken Rotisserie chicken is convenient, or use turkey or tempeh as a substitution.
  • 2 cups Reduced Sodium Chicken Broth Substitute with vegetable broth for a vegetarian version.
  • 1 can Mild Green Chilies Use diced jalapeños for more heat or omit for a milder flavor.
  • 2 tablespoons Olive Oil Can be omitted for a lower fat option.
  • 2 tablespoons Tomato Paste Tomato sauce can serve as an alternative.
  • 1 cup Shredded Monterey Jack Cheese Swap with cheddar or a dairy-free cheese for variation.

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and gather your ingredients.
  2. In a baking dish, combine the finely diced onion, chopped red bell pepper, and parboiled long-grain brown rice. Add fajita seasoning and cayenne pepper, and stir.
  3. In a bowl, whisk together the chicken broth, green chilies, tomato paste, and olive oil.
  4. Pour the broth mixture over the rice and veggies. Stir to combine.
  5. Fold in the shredded chicken, black beans, and frozen corn, mixing thoroughly.
  6. Cover with aluminum foil and bake for 65-70 minutes, or until the rice is tender.
  7. Remove the foil, sprinkle cheese over the top, and bake for an additional 5-10 minutes until cheese is melted.
  8. Allow the casserole to cool for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 650mgFiber: 8gSugar: 4gVitamin A: 900IUVitamin C: 35mgCalcium: 150mgIron: 3mg

Notes

This dish can be customized with different meats or veggies according to personal preference. Perfect for meal prep and easy reheating.

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