Baked Chicken Fiesta

This oven-baked chicken burrito casserole transforms your wrap favorites into an effortless family meal. Tender shredded chicken, fluffy rice, black beans and sweet corn mix with south-of-the-border seasonings and melted cheese. It's a clever way to enjoy those Tex Mex flavors without rolling individual wraps. Need something for a hectic evening? This filling, mouthwatering dinner comes together with minimal effort.

I whipped this up during a season when my kids' activities were overwhelming and we needed something that would wait patiently until everyone got home. I was shocked when my pickiest eater asked for seconds! Now they beg for it twice a month, and I always make extra for lunch boxes the next day.

Ingredients Needed

Here's what you'll grab for this Chicken Burrito Casserole:

• Onion: ½ cup, finely diced, creating a flavorful foundation.
• Red bell pepper: 1, chopped into pieces, adding color, sweetness and vitamins.
• Parboiled long grain brown rice: 1 cup, uncooked, offering hearty texture and nutty flavor.
• Fajita seasoning: 3 tbsp, packing in all those southwest flavors you crave.
• Cayenne pepper: ⅛ tsp, adding gentle heat without overwhelming spice.
• Frozen corn kernels: 1 cup, providing pops of natural sweetness throughout.
• Black beans: 1 (14 oz) can, low sodium, rinsed and drained, boosting protein and fiber.
• Shredded chicken: 5 cups, creating a satisfying, protein-packed dish.
• Chicken broth: 3 cups, reduced sodium, infusing flavor while cooking the rice.
• Green chilies: 1 (4 oz) can, mild, adding authentic southwestern flair without too much heat.
• Tomato paste: 1 tbsp, contributing rich tomato flavor and thickening the sauce.
• Olive oil: 2 tbsp, enhancing richness and preventing sticky rice.
• Monterey Jack cheese: 1¼ cups, grated, creating that mouth-watering melty topping.

How To Make It

Follow these simple steps for a delicious Chicken Burrito Casserole:

Combine Seasonings And Base

Preheat your oven to 400°F. In a 9×13-inch baking dish, combine onion, red bell pepper, uncooked rice, fajita seasoning, and cayenne pepper.

Whisk Liquid Components

In a different bowl, whisk together chicken broth, green chilies, tomato paste, and olive oil until well combined. Pour over your rice mixture and stir thoroughly.

Stir In Proteins And Veggies

Add your shredded chicken, black beans, and frozen corn. Mix well and smooth into an even layer.

Bake Until Rice Is Tender

Cover tightly with aluminum foil and bake for 65-70 minutes. Start checking if rice is done around 60 minutes.

Add Cheesy Finish

Remove foil, sprinkle cheese across the entire top, and return to oven uncovered for 5-10 minutes until cheese bubbles and gets slightly golden.

Rest Before Serving

Allow to sit for 5-10 minutes before serving. Garnish with optional toppings like cilantro, green onions, avocado slices, or sour cream if desired.

Pin it

Creative Variations

Want more spice? Toss in some diced jalapeños or drizzle with your favorite hot sauce. Looking for extra nutrition? Mix in diced zucchini or handfuls of fresh spinach. Going meatless? Simply increase the beans instead of using chicken. Create your own fajita seasoning blend for a signature flavor profile.

Perfect Make-Ahead Option

You can assemble this earlier in the day and keep it refrigerated until baking time. It's also fantastic for planned leftovers since many people think the flavors get even better after sitting overnight!

Pin it

The first time I made this, I couldn't believe something so simple would turn out so tasty. I was blown away by how the fresh ingredients created such a vibrant sauce while cooking, and how moist the chicken remained. My favorite part is how it satisfies my Mexican food urges in a way that aligns with healthier eating. It's packed with enough protein to keep me satisfied for hours, and it's moderate enough in carbs that I don't feel guilty going back for another helping!

Frequently Asked Questions

→ How spicy is this dish?

It’s mildly spicy thanks to the jalapeños. For less heat, remove the seeds or use a milder pepper like poblano. Want extra spice? Toss in more jalapeños or a pinch of cayenne.

→ Can I swap chicken thighs for breasts?

Definitely! Boneless thighs work great and often come out even juicier. The cooking time stays about the same, just make sure they reach 165°F/74°C.

→ What sides match well with this?

Cilantro lime rice, black beans, or a crisp green salad are solid picks. For a low-carb side, go with roasted veggies or cauliflower rice. You can even put it in tortillas for tacos!

→ Can this be prepped ahead?

Sure thing—chop the veggies and season the chicken up to 24 hours in advance. Keep everything chilled until ready. Bake fresh or reheat at 350°F when needed.

→ What cheese can I swap for mozzarella?

Monterey Jack, pepper jack, or a Mexican blend work well. Queso fresco or queso Oaxaca are good options too, though they don’t melt the same way.