Easy Chicken Burrito Casserole: Quick Weeknight Meal (Print Version)
This easy chicken burrito casserole brings all your favorite flavors into one simple, satisfying dish. Perfect for busy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
# Ingredients:
→ Hearty Foundation
01 -
1 lb boneless, skinless chicken breasts, cooked and shredded
02 -
1 1/2 cups cooked brown rice
03 -
1 (15-ounce) can black beans, rinsed and drained
04 -
1 cup frozen corn
05 -
6 (6-inch) corn tortillas, cut into 1-inch strips
→ Savory Sauce & Aromatics
06 -
1 tbsp olive oil
07 -
1/2 yellow onion, diced
08 -
2 cloves garlic, minced
09 -
1 (15-ounce) can tomato sauce
10 -
1/2 cup chicken broth
11 -
1 tbsp chili powder
12 -
1 tsp ground cumin
13 -
1/2 tsp smoked paprika
14 -
Salt and pepper to taste
→ Cheesy Topping & Fresh Finish
15 -
1 1/2 cups shredded Monterey Jack cheese
16 -
1/2 cup light sour cream, for serving
17 -
1/4 cup fresh cilantro, chopped, for garnish
18 -
1 lime, cut into wedges, for serving
# Instructions:
01 -
Preheat oven to 375°F. In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1/2 yellow onion, diced, and cook for 3-4 minutes until softened. Stir in 2 cloves garlic, minced, and cook for another minute until fragrant.
02 -
Pour in 1 (15-ounce) can tomato sauce and 1/2 cup chicken broth. Stir in 1 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Season with salt and pepper to taste. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld for your Easy Chicken Burrito Casserole Recipe.
03 -
To the skillet with the sauce, add 1 lb boneless, skinless chicken breasts, cooked and shredded, 1 1/2 cups cooked brown rice, 1 (15-ounce) can black beans (rinsed and drained), and 1 cup frozen corn. Mix well to combine all ingredients thoroughly. This hearty base is key to a delicious Easy Chicken Burrito Casserole Recipe.
04 -
Gently fold in 6 (6-inch) corn tortillas, cut into 1-inch strips, ensuring they are evenly distributed throughout the mixture. This helps create a hearty texture for your Easy Chicken Burrito Casserole Recipe. Transfer the entire mixture to a 9x13-inch baking dish.
05 -
Spread the chicken and rice mixture evenly in the baking dish. Sprinkle 1 1/2 cups shredded Monterey Jack cheese generously over the top. Cover the dish loosely with foil to prevent excessive browning of the cheese during the initial bake.
06 -
Bake for 20 minutes, then remove the foil and continue baking for another 10 minutes, or until the cheese is melted and bubbly and the casserole is heated through. This ensures a perfectly cooked Easy Chicken Burrito Casserole Recipe.
07 -
Let the casserole rest for 5 minutes before serving. Garnish with 1/4 cup fresh cilantro, chopped. Serve warm with 1/2 cup light sour cream and 1 lime, cut into wedges, on the side for a fresh finish.
# Notes:
01 -
For a spicier kick, add a diced jalapeño to the onion and garlic, or a pinch of cayenne pepper to the sauce. You can also swap Monterey Jack for a Mexican blend cheese.
02 -
Cook and shred your chicken breasts and brown rice ahead of time to significantly reduce your prep time on cooking day. This casserole is also great for meal prepping!
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.
04 -
Enhance your serving with additional toppings like diced avocado, a dollop of guacamole, or a sprinkle of hot sauce for extra flavor and texture.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large skillet
03 -
cutting board
04 -
knife
05 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 550 kcal
Total Fat: 18 g
Total Carbohydrate: 52 g
Protein: 36 g