Description
This Chicken Burrito Casserole is a flavorful and hearty Mexican-inspired dish featuring tender shredded chicken, rice, black beans, corn, and a blend of spices baked to perfection with melted cheese on top. Perfect for an easy weeknight meal, it’s packed with protein and vibrant flavors that the whole family will love.
Ingredients
Scale
Chicken Mixture
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup uncooked long grain white rice
- 2 cups chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup red enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings
- 1 1/2 cups shredded Mexican blend cheese
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream, for serving (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Sauté Onions and Garlic: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Toast Rice: Add the uncooked rice to the skillet and stir for about 1 minute, allowing it to toast lightly which enhances its flavor.
- Add Liquids and Spices: Pour in the chicken broth, diced tomatoes with green chilies, and red enchilada sauce. Stir well to combine. Then add chili powder, ground cumin, smoked paprika, salt, and black pepper, mixing thoroughly.
- Combine Main Ingredients: Stir in the shredded chicken, black beans, and corn kernels until all ingredients are evenly incorporated.
- Assemble and Bake: Transfer the mixture to the prepared baking dish. Cover the dish tightly with aluminum foil and bake for 35 minutes, allowing the rice to cook through and absorb the flavors.
- Add Cheese and Finish Baking: Remove the foil and sprinkle the shredded Mexican blend cheese evenly on top. Return the casserole to the oven uncovered and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Rest and Serve: Remove the casserole from the oven and let it rest for about 5 minutes. Garnish with chopped fresh cilantro and serve with sour cream on the side if desired.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- You can substitute brown rice if preferred, but increase the cooking time and add extra broth as needed.
- For extra freshness and flavor, top the casserole with sliced avocado or diced tomatoes before serving.
