Description
A delightful casserole combining the flavors of burritos with shredded chicken, hearty vegetables, and gooey melted cheese, perfect for family dinner nights.
Ingredients
Scale
- 1/2 cup finely diced onion
- 1 red bell pepper, diced
- 1 cup uncooked parboiled long grain brown rice
- 3 tablespoons fajita seasoning
- 1/8 teaspoon cayenne pepper (optional)
- 1 cup frozen corn kernels
- 1 (14-ounce) can low sodium black beans, drained and rinsed
- 5 cups shredded cooked 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 your oven to 400°F (200°C) and grease a 9×13 inch baking dish.
- In the baking dish, combine the diced onions, red bell peppers, uncooked rice, fajita seasoning, and optional cayenne pepper.
- In a separate bowl, whisk together the chicken broth, green chilies, tomato paste, and olive oil. Pour this mixture over the rice and vegetable mixture and stir to combine.
- Fold in the shredded chicken, black beans, and corn, mixing everything until evenly combined.
- Cover the dish with foil and bake for 65 to 70 minutes.
- Remove the foil, sprinkle the shredded Monterey Jack cheese over the top, and bake for an additional 5 to 10 minutes until the cheese is melted.
- Let the casserole rest for 5 to 10 minutes before serving.
Notes
Customize with different vegetables or cheese types. For a crispier top, broil for a few minutes after baking. Leftover rotisserie chicken works great here.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 60mg