By Elysia Cartlidge | Published: | Updated: | 43 Comments | Jump to Recipe
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If your family loves Mexican food, whip together this chicken burrito casserole recipe for an easy, low-prep dinner! It tastes like your favourite burritos yet can be made in one big casserole dish with simple ingredients. Plus, it’s loaded with protein for a satisfying and healthy meal! {Gluten-Free}
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Table of Contents
Baked Chicken Burrito Casserole Recipe
This delicious oven baked chicken burrito casserole is the ultimate comfort food. It has all those Mexican flavours and toppings you love in one hearty baked rice dish.
Either serve this recipe up as a shredded chicken burrito bowl with all of your favourite toppings, or pack the chicken and rice mixture into tortillas for easy burritos!
It requires minimal effort yet will reward you with tons of flavour. Plus, it can be baked up all in one dish!
If you love easy Mexican-inspired casseroles, you’ll also want to check out this Low Carb Chicken Fajita Casserole and Crockpot Mexican Casserole!
Why We Love This Mexican Chicken and Rice Casserole
- Easy: Use leftover rotisserie chicken and frozen vegetables to assemble this one-pot meal in no time! It’s ideal for a busy weeknight.
- Adaptable: Adapt this recipe to use your favourite veggies or protein.
- Family favourite: Loaded with flavour without being too spicy, the whole family will want seconds!
- Make ahead: Prep this casserole dish before work and simply pop your burrito bake in the oven when supper time rolls around for a no-fuss dinner.
Ingredient Notes
- Rice: Parboiled long-grain brown rice or white rice will cook perfectly in the oven; no pre-cooking is necessary.
- Vegetables: Finely dice an onion and red bell pepperfor lots of colour and flavour.
- Fajita seasoning: Either homemade or store-bought fajita seasoning mix will do!
- Cayenne pepper:This is optional, but cayenne adds an extra kick of heat.
- Corn: Add frozen kernels for Southwestern flair.
- Black beans: Drain and rinse a can of low-sodiumblack beans.
- Shredded chicken: Use leftover cooked chicken or cook some fresh boneless skinless chicken breasts in the Instant Pot for 15 minutes, then shred them.
- Chicken broth: Use reduced-sodium chicken stock as a base to make sure each bite of rice is loaded with flavor.
- Green chilies: One small can of mild green chilies will give this easy burrito casserole Southwestern flavour.
- Olive oil: Just use a little to help prevent the rice from sticking together.
- Tomato paste: Full of rich flavor, tomato paste is a great ingredient to make every grain of rice delicious.
- Cheese: Sprinkle shredded Monterey Jack cheese over the top for a perfect cheesy crust.
Step-by-Step Instructions
- Preheat oven to 400°F.Add onion, bell pepper, uncooked rice, fajita seasoning, and cayenne (if using) to a 9×13-inch baking dish and stir to combine.
- In a separate bowl or measuring cup, whisk together the chicken broth, green chiles, tomato paste, and olive oil until well combined.
- Add the broth mixture to the baking dish and stir to combine with the rice mixture.
- Add shredded chicken, black beans, and corn to the baking dish. Give it an additional stir until well combined.
- Cover the baking dish with aluminum foil and then transfer to the oven to bake for 65-70 minutes or until all of the liquid is absorbed.
- Once complete, remove the baking dish from the oven, remove the aluminum foil, and sprinkle evenly with grated cheese. Return the baking dish to the oven for a final 5-10 minutes until the cheese has melted and is slightly golden.
- Remove from the oven, allow to cool for 5-10 minutes, and serve with a sprinkle of fresh cilantro, green onion, salsa, and avocado, if desired.
Keep scrolling to the recipe card below for the full printable recipe!
Tips for the Best Mexican Chicken Casserole
- The amount of time this chicken burrito casserole requires will depend on your oven. I put mine in the oven for 70 minutes using parboiled long-grain brown rice, and an additional 5 minutes after the cheese was added.
- If your casserole is still a bit soupy when you check on it, it most likely needs more time in the oven. Give it a quick stir to redistribute the liquid and place in the oven until the majority of the liquid has been absorbed. Keep in mind that some of the extra liquid will absorb into the rice as it sits as well.
- I like to use my homemade fajita seasoning for this recipe, but you can also use store-bought or sub in taco seasoning instead.
- If you don’t have cooked shredded chicken, you can use a rotisserie chicken or boil chicken breasts on the stove and shred or bake in the oven for 25 minutes. Once cooked, place chicken on a cutting board and use two forks to shred the chicken into bite-size pieces.
Recipe FAQs
Is this recipe gluten-free?
Yes! Since this Mexican chicken casserole with rice and beans doesn’t use any tortillas, it’s entirely gluten-free. If you’re especially sensitive, be sure to check that your additional ingredients are certified gluten-free, but the rice will be naturally free from gluten.
Can I serve these in tortillas?
Yes! If you really want to make your own chicken burritos, add a scoop of your fully cooked Mexican chicken and rice casserole to the middle of a large flour tortilla. Top with additional cheese, refried beans, salsa, and any other toppings, and roll it up. For a fun kid-friendly dinner, serve this casserole with a side of tortilla chips. It’s fun using the chips as a spoon!
Storage Guidelines
For the fridge: Store any leftover cheesy burrito casserole in an airtight container in the fridge. For easy reheating, portion it into meal prep containers. Microwave for 3-4 minutes until fully heated, then top with your favourite toppings.
For the freezer: Store any cooked leftovers in a freezer-safe container for 1-3 months. Let the food cool completely in the fridge before freezing. Thaw overnight before reheating, following the instructions above. Add your favourite toppings and enjoy!
Optional Toppings
Top this shredded Mexican chicken casserole with your favourite burrito fillings like:
- Sour cream
- Chopped green onions
- Black olives
- Fresh salsa (salsa verde or red – try this jalapeno salsa recipe!)
- Diced jalapenos
- Diced avocado
- Guacamole
- Enchilada sauce
- Fresh lime juice
- Chopped cilantro leaves
- Crushed tortilla chips
- Hot sauce
What to Serve with Mexican Chicken Casserole
This Mexican chicken casserole with rice is hearty enough to be a complete meal on its own, but it’s also delicious paired with a salad like this Tossed Green Salad or Cilantro Lime Slaw!
You can also add some refried beans and your favourite fajita-style sauteed veggies for extra fibre and flavour.
Recipe Variations
- Change the protein: Replace the shredded chicken with beef for a beef burrito casserole.
- Vegetarian option: Use your favourite vegan protein alternative or add extra garbanzo beans for a plant-based meal.
- Dairy-free: The only dairy in this creamy burrito casserole comes from the cheese on top. Feel free to replace that with dairy-free cheese or skip it altogether.
More Similar Recipes
- Chicken Zucchini Casserole
- Authentic Mexican Chicken Fajitas
- Crockpot Taco Meat
- Homemade Taco Seasoning
- Healthy Sheet Pan Chicken Fajitas
- Healthy Black Bean Burrito Bowls
- Mexican Ground Beef and Quinoa Taco Bowls
Did you make this recipe? Scroll down to leave a star rating and review!
Course dinner, Main Course
Easy Chicken Burrito Casserole
By: Elysia
Servings 8 servings
If your family loves Mexican food, whip together thischicken burrito casserole recipefor an easy, low-prep dinner! It tastes like your favourite burritos yet can be made in one big casserole dish with simple ingredients. Plus, it's loaded with protein for a satisfying and healthy meal! {Gluten-Free}
Prep Time 10 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 30 minutes mins
Ingredients
- 1/2 cup finely diced onion
- 1 red bell pepper diced
- 1 cup uncooked parboiled long-grain brown rice (can also use long grain white rice)
- 3 tablespoons fajita seasoning (homemade or store-bought)
- 1/8 teaspoon cayenne pepper (optional)
- 1 cup corn kernels frozen
- 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
Preheat oven to 400°F.Add onion, bell pepper, uncooked rice, fajita seasoning and cayenne (if using) to a 9×13 inch baking dish and stir to combine.
In a separate bowl or measuring cup, whisk together the chicken broth, green chiles, tomato paste and olive oil until well combined.
Add the broth mixture to the baking dish and stir to combine with the rice mixture.
Add shredded chicken, black beans and corn to the baking dish. Give it an additional stir until well combined.
Cover the baking dish with aluminium foil and then transfer to the oven to bake for 65-70 minutes or until all of the liquid is absorbed.
Once complete, remove the baking dish from the oven, remove the aluminium foil, and sprinkle evenly with grated cheese.
Return the baking dish to the oven for a final 5-10 minutes until the cheese has melted and is slightly golden.
Remove from the oven, allow to cool for 5-10 minutes, and serve with a sprinkle of fresh cilantro, green onion, salsa and avocado, if desired.
Video
Notes
- The amount of time this chicken burrito casserole requires will depend on your oven. I put mine in the oven for 70 minutes using parboiled long-grain brown rice, and an additional 5 minutes after the cheese was added.
- If your casserole is still a bit soupy when you check on it, it most likely needs more time in the oven. Give it a quick stir to redistribute the liquid and place in the oven until the majority of the liquid has been absorbed. Keep in mind that some of the extra liquid will absorb into the rice as it sits as well.
- I like to use my homemade fajita seasoning for this recipe, but you can also use store-bought or sub in taco seasoning instead.
- If you don’t have cooked shredded chicken, you can use a rotisserie chicken or boil chicken breasts on the stove and shred or bake in the oven for 25 minutes. Once cooked, place chicken on a cutting board and use two forks to shred the chicken into bite-size pieces.
Nutrition
Calories: 343kcalCarbohydrates: 24gProtein: 29gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 81mgSodium: 573mgPotassium: 407mgFiber: 2gSugar: 3gVitamin A: 809IUVitamin C: 21mgCalcium: 156mgIron: 2mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!
Reader Interactions
Mia saysIf using instant rice, would you cook in microwave and then add at the end with the cheese? And not use as much chicken broth?
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- Elysia Cartlidge says
I haven’t personally tried this recipe with instant rice, but you could certainly try it out how you described! I’m not sure if the flavors would infuse into the rice as much, but I’m sure it would still be good. Please report back if you try it!
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- Pam says
Can you freeze this before cooking or would you recommend cooking it first?
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- Elysia Cartlidge says
I apologize for the delayed response! I haven’t tried freezing it before cooking, but my guess is that it might work. Just allow it to fully thaw before placing it in the oven. Please let me know how it works out if you decide to try it!
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- Lindsay Hendricks says
I absolutely loved this casserole and it was a huge hit, even for my pickier eater!!My question is, have you tried this in a crockpot?? I’d love to try to cook it during the day so it’s ready to eat after school/work during our busy week!
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- Elysia Cartlidge says
I’m so glad everyone enjoyed it! I haven’t personally tried it in the crockpot, but I know some other readers tried it in the InstaPot and it worked out, so I’m sure you could make it work in the slow cooker too. You could maybe try putting it on low for 6-8 hours and see how it turns out. Then add the cheese at the end for a bit. Keep me posted if you decide to experiment!
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- Theresa C: says
This recipe was so delicious. The only hold up with the completed dish was the rice. There were casings on the cooked rice that added a tough unwanted texture to most bites. Would precooking the rice or rinsing it prior to cooking assist in preventing that result?
Thank you for sharing such a delectable meal!Reply
- Elysia Cartlidge says
So glad you loved it! As for the casing on the rice, I would definitely try rinsing the rice before cooking. I’ll make note of that in the post. Some readers have mentioned that they did pre-cook the rice for 5 minutes, so that could potentially help as well. Please keep me posted on the outcome if you try it!
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- Deb says
Could I leave the rice out my husband is not a fan? The rest of us love itso I would make rice and put the casserole ingredients on top after cooking. How would I have to change the recipe?
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- Elysia Cartlidge says
I’m sure you could make it work, but you’d have to significantly decrease the amount of broth since the rice won’t be in the pan to absorb it. I’d maybe try adding only 1/2 cup of broth just to prevent the chicken and beans from drying out? I haven’t tried cooking it without the rice, so I can’t say exactly. Please keep me posted it you decide to experiment!
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- Rachel says
Delicious! I used an 8k Virgo saffron yellow rice mix, and instead of the 4 ounce green chilies I used a small can of rotelle, diced tomatoes and green chilies. I used half the cheese and did not add the seasonings. It turned out amazing! I was surprised too because I’m big on spices but the saffron rice seasonings in the bag flavored the whole dish perfectly. I also did not use low sodium but regular chicken stock. Thank you!Reply
- Elysia Cartlidge says
So glad you were able to find a way to modify the recipe and make it work for you!
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- Jessica Brown says
Is there anyway to get the saturated fat down on this recipe?
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- Elysia Cartlidge says
The saturated fat is primarily coming from the cheese, so I would use less cheese or use a cheese with lower % milk fat, like part-skim mozzarella. Hope that helps!
- Morgan says
Can you supplement the protein with ground beef? If so, does that change the time frame in the oven?Reply
- Elysia Cartlidge says
I haven’t personally tried it, but ground beef should work too. The cooking time would probably remain the same since sufficient time is needed in order for the rice to absorb all of the liquid. Keep me posted if you decide to try it out!
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- Faith says
Very good! Just curious though on how much 1 serving is?Reply
- Elysia Cartlidge says
Awesome, so glad you enjoyed it! A serving would be about 1 – 1 1/2 cups or 1/8th of the casserole. Hope that helps :)
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- Rachel Al-Tobaishi says
Forgot my rating….on my previous comment!Reply
- Rachel Al-Tobaishi says
This was delicious, and will be added to my rotation!
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- Elysia Cartlidge says
Awesome! So happy you found a new favorite! :)
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- Marie B says
Maybe I used too much chicken, but it doesn’t quite have enough flavor for me. If/when I make it again I’ll add extra fajita seasoning.. other than that I love the ease of the recipe!Reply
- Elysia Cartlidge says
It’s possible that you used too much chicken, but I find that the amount of seasoning used is a personal preference. Some prefer more, some prefer less! Feel free to increase it next time if desired :)
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- Stephanie says
Hi, can you make this (until the baking part) the night before to put in the oven the next day?
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- Elysia Cartlidge says
I haven’t tried it, but I think that would work! Keep me posted on the outcome if you decide to try it out!
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- Trina says
very easy to make and change up some of the ingredients if you need to. I loved it and had plenty leftover for the week!Reply
- Elysia Cartlidge says
So happy you enjoyed the casserole! Definitely very versatile and makes great leftovers for the week!
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- JESSICA says
What is the serving size for this recipe?
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- Elysia Cartlidge says
I haven’t measured it out exactly, but I would say a serving would be about 1 – 1 1/2 cups :)
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- Katie says
Can I freeze this?Reply
- Elysia Cartlidge says
Yes, you can freeze it for up to 3 months!
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- Kathy P says
Can I use just normal brown rice for this?
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- Elysia Cartlidge says
I haven’t personally tested it with normal brown rice, but you could give it a shot! You may have to adjust the cooking time though since regular brown rice usually takes longer to cook and absorb all of the liquid. Keep me posted if you decide to try it with the regular brown rice!
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- Trina says
I did use brown rice, I thought it turned out great for me!
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- Elysia Cartlidge says
Awesome, thanks so much for the feedback!
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- Kathy W. says
Love this recipe. So easy. I added sliced Black Olives on top of the cheese. I think next time I will use Cheddar Cheese.Reply
- Elysia Cartlidge says
So happy you’ve been loving the recipe! Love the addition of the black olives and I bet it would be really tasty with cheddar too. Thanks so much for returning to leave a rating and review :)
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- Loretta says
Really enjoyed this casserole, it was very flavorful. I love the added bonus of healthy and packed with protein. This was very easy to make and quick to put together. Plus, I love the fact that it’s all made in one dish for easy cleanup!Reply
- Elysia Cartlidge says
So happy the casserole ticked all the right boxes! Can’t beat those one pan meals :)
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- Elyse Steinmann says
Can you use something besides rice?
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- Elysia Cartlidge says
Hmm, I haven’t personally tried making this recipe with anything other than rice. You could maybe try quinoa, but you’d probably have to adjust the amount of liquid added. Keep me posted if you decide to try it out!
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- Nanb says
Is parboiled rice the same as instant rice?
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- Elysia Cartlidge says
No, parboiled rice (also known as converted rice) is different than instant rice. Instant rice cooks up much faster than parboiled rice since you’re basically just reheating it, so unfortunately it won’t work for this recipe. If you can’t find brown parboiled rice, you can also just use regular parboiled or converted rice. Hope that helps!
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