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}
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 flavors 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 favorite toppings, or pack the chicken and rice mixture into tortillas for easy burritos!
It requires minimal effort yet will reward you with tons of flavor. 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, Crockpot Mexican Casserole and Southwestern Quinoa 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 favorite: Loaded with flavor 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 pepper for lots of colour and flavor.
- 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-sodium black beans.
- Shredded chicken: Use leftover cooked chicken, prepare some of this Dutch Oven Shredded 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 flavor.
- 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
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.
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 favorite 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 favorite toppings and enjoy!
Optional Toppings
Top this shredded Mexican chicken casserole with your favorite burrito fillings like:
- Sour cream or cottage cheese queso
- Chopped green onions
- Black olives
- Fresh salsa (salsa verde or red – try this jalapeno salsa recipe!)
- Low sodium refried beans
- 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 flavor.
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 Beef Taco Meat
- Homemade Taco Seasoning
- Healthy Sheet Pan Chicken Fajitas
- Healthy Black Bean Burrito Bowls
- Beef Quinoa Bowl
Did you make this recipe? Scroll down to leave a star rating and review!
Easy Chicken Burrito Casserole
Video
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.
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.
This is our new fav recipe! We parboiled the rice as you noted in your instructions and it turned out perfect! we will definitely be adding this to the menu on a regular! Thanks!
Yess!! So glad it worked out for you! Thanks so much for reporting back and for the 5-star rating :)
I haven’t had a chance try it yet since the rice is still as hard as when I mixed it in after the 70 minute bake time! I was really hoping for an easy meal for my family and ended up having to make a separate meal for my 4 year old as this has taken me up to 2 hours + to hopefully finish the meal for my husband and I.
I apologize that the rice didn’t cook properly — I know how frustrating it can be when a recipe doesn’t turn out like you expect. Unfortunately I can’t tell you what might have gone wrong without further details. This recipe has worked out well for so many people and has received numerous 5-star reviews, so I’m thinking something either went wrong with the type of rice used or the steps weren’t properly followed. What kind of rice did you use? Did you use a different rice than the one recommended in the recipe? Did you follow the exact instructions?
I don’t have foil so I laid parchment on top for the first hour. I removed it after the hour because it was getting brown and I just didn’t want it to burn. But my rice is still very crunchy. Would this have to do with the foil, and if so, is there a better way to cover it if I don’t have foil?
This may have happened due to the lack of foil or if you used a different kind of rice. What kind of rice did you use? Did you follow all of the instructions exactly? It’s hard to know what may have gone wrong without knowing more details.
If you don’t have foil, you could try placing a large baking sheet over top of the dish. Hope that helps!
I’m sorry I have one more question. All I have is long grain white rice on hand. should I cook in before or just place dry rice in casserole and it will cook in the oven.
You should be able to cook it in the oven without cooking it before hand. Cook the casserole until the liquid has been absorbed. Hope that helps!
Is there a substitute for the tomato paste? I don’t have any.
You can either skip it or try adding in a bit of salsa or tomato sauce :)
What is parboiled rice? How is it different from regular brown rice?
Parboiled brown rice is slightly firmer and has a milder flavor than regular brown rice. Brown rice has a chewier texture with a nuttier taste. Some people have had success using regular brown rice in this recipe. If you try it out, keep me posted on how it goes!
We love this dish! I made another dish for a friend and put it back in the fridge to deliver the next day. What time/temp would you recommend in the oven to reheat the entire dish?
I’m so happy you’ve been loving the recipe! That’s so nice of you to make it for a friend as well :) If you’ve already cooked the casserole, then I would maybe reheat it at 350 degrees F for about 20-25 minutes or until warmed through. And I would probably cover it with foil when reheating so that it doesn’t dry out too much. Hope your friend enjoys the casserole as well!
I see the nutritional information which is great! Thank you. But can you tell me what a serving is please?
The serving size is about 1/8th of the casserole. I haven’t measured out the exact quantity per serving, but I usually just divide the casserole into roughly 8 servings using my serving spatula or spoon. Hope that helps!
Would I need to change the cooking time if I swapped for white rice
I haven’t personally tried it with white rice, but you may want to check it sooner since white rice often cooks faster than brown rice. Bake until most of the liquid has been absorbed into the rice. Let me know how it goes if you try it!
Really wanting to try this! looks delicious!
Is there anything I could use in place of the tomato paste? Perhaps cream of chicken? Or would it be fine just eliminating it from the recipe? My family is highly sensitivity to tomato’s/acidic foods. Would love to know your ideas!
I haven’t personally tried it, but you could probably just skip the tomato paste. It just adds a bit of extra richness to the broth mixture. Let me know how it goes if you decide to try it out!
Uhmazing!!
So happy you loved it!
made this last night for a meal prep and oh my gosh it was DELICIOUS!! only thing I changed was i used my chicken bone broth to give it more protein. I will definitely make this again!
So glad you enjoyed it Carrie! Love the addition of the bone broth too! It’s a great dish for meal prep :) Thanks so much for your kind rating and feedback!
This is delicious and so filling. We will make this often.
I’m so happy you’ll be adding this recipe to your rotation! Thanks so much for the kind rating and review!
Do you still need to use broth if you use the one minute rice in the microwave so basically cook the rice in the microwave in advance and then put it into the casserole dish would you still need broth?
If the rice is cooked in advance, you wouldn’t need all of that broth. You could maybe add a bit just to make sure the rice and chicken don’t dry out too much, but definitely not as much as the recipe calls for. Hope that helps!
can I make it ahead of time
Yes, it can be made ahead of time!
For some reason the brown rice is still tough but have plenty of liquid to cook it longer. Must be the brand of rice I purchased i I can’t image my 6000 ft elevation being the cause. It’s second time I tried to cook brown rice. I even boiled it for 5 minutes to help it cook in the casserole. Great recipe but next time I will get a really good quality brown rice.
Thanks for sharing!!!!
Hmm I’m not sure why the brown rice would still be tough, unless, like you said, it’s the brand of rice you used. Maybe try a different brand next time and see if you get a better result. Hope it works out for you!
Same thing happened to me the first time so the second time I cooked my rice separate and just added it in at the end when everything else was done cooking. Since I wasn’t cooking the rice with the rest of the meal, I omitted the chicken broth except for 1 cup and that turned out great!
Excellent recipe, very flavorful!
That’s what’s happening with mine. I have plenty of liquid but the rice if taking forever to cook. I got a good brand brown rice. I will just have to wait it out lol. It definitely smells delicious.