Chicken Burrito Casserole: A Flavorful Weeknight Meal!
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Chicken Burrito Casserole is a quick and tasty dinner that the whole family will love. It’s spicy, filling, easy to make, and budget-friendly, so it’s sure to become a regular in your meal rotation.
Chicken Burrito Casserole
This Chicken Burrito Casserole hits all the right notes – tender chicken, zesty garlic, and a hint of spice from cayenne pepper and cumin. The Mexican rice adds a satisfying texture and bursts of flavor from the bell peppers, kidney beans, and sweet corn. It’s a satisfying and comforting dish that will have everyone coming back for seconds!
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
Chicken Burrito
- chicken breast, boneless, skinless
- garlic cloves, minced
- lemon juice
- olive oil
- brown sugar
- cayenne pepper
- cumin
- chopped cilantro
- sea salt
- ground black pepper
Mexican Rice
- olive oil
- white onion, minced
- garlic cloves, minced
- rice, uncooked
- cayenne pepper
- cumin
- chopped cilantro
- chicken broth
- tomato purée
- red bell pepper, cut into 1 inch cubes
- kidney beans, rinsed and drained
- sweet corn, rinsed and drained
How to store leftovers
Store in the refrigerator in an airtight container for up to 3 days.
How to freeze
Allow to cool down and freeze in an airtight container for 1 month.
How to reheat
Reheat in the microwave until heated through.
Chicken Burrito Casserole Cooking Tips
- Prep Ahead: You can save time by marinating the chicken breasts ahead of time. Simply combine the minced garlic, lemon juice, olive oil, brown sugar, cayenne pepper, cumin, chopped cilantro, sea salt, and black pepper in a bowl, then add the chicken breasts and let them marinate in the fridge for at least 30 minutes or overnight.
- Perfect Rice: For fluffy and flavorful rice, sauté the onion and garlic in olive oil before adding the uncooked rice. This helps to release their aromas and infuse the rice with extra flavor. Also, make sure to rinse the rice before cooking to remove any excess starch.
- Layering: When assembling the casserole, layer the cooked chicken mixture, Mexican rice, and toppings evenly to ensure every bite is packed with flavor.
- Customize: Feel free to customize this recipe to suit your taste preferences. You can add extra veggies like diced tomatoes or jalapeños for a kick of heat, or top it off with avocado slices and a dollop of sour cream for added creaminess.
Chicken Burrito Casserole FAQ
Q: Can I use ground chicken instead of chicken breasts?
A: Absolutely! Ground chicken works just as well in this recipe. Simply brown the ground chicken in a skillet before adding the garlic, lemon juice, and spices.
Q: Can I make this dish ahead of time?
A: Yes! You can assemble the casserole ahead of time and store it covered in the fridge until you’re ready to bake. Just be sure to adjust the baking time accordingly if baking from chilled.
Q: Can I freeze leftovers?
A: Definitely! This casserole freezes well. Just let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. To reheat, thaw overnight in the fridge and bake in a preheated oven until heated through.
Conclusion
Here are more recipes that your family will enjoy!
- Best Breakfast Casserole Recipe
- Spicy Homemade Black Bean Veggie Burger with Avocado Cream Sauce
- SOUTHWEST CREAMY WHITE CHICKEN CHILI
- Mexican Meatloaf recipe
- SPICY CHORIZO BAKED BEANS
- Jalapeno Popper Chicken Casserole
With its bold flavors and easy preparation, this Ground Chicken Burrito Casserole will become a favorite in your household. Whether you’re cooking for a busy weeknight dinner or entertaining guests, this dish delivers on taste and simplicity. Give it a try: you’ll be delighted by its deliciousness!
Chicken Burrito Casserole
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Save To Your Recipe BoxIngredients
- 4 medium sized (1 lb | 453 g) chicken breast boneless, skinless
- 3 cloves garlic minced
- ¼ cup (2.02 fluid oz | 60 ml 0 lemon juice
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 teaspoon chopped cilantro
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
Mexican Rice
- 1 teaspoon olive oil
- 1 small white onion minced
- 2 cloves garlic minced
- 1 and ½ cup rice uncooked (12 oz | 375 g)
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- 2 tablespoons cilantro chopped
- 2 cups (16.90 fluid oz | 500 ml) chicken broth
- 1 cup (8.48 oz | 239 g) tomato purée
- 1 large (5.07 oz | 144 g) red bell pepper cut in 1 inch cubes
- ½ cup (3.10 oz | 88 g) kidney beans rinsed and drained
- ½ cup (2.96 oz | 84 g) sweet corn rinsed and drained
Instructions
Mexican Rice:
- Gather your ingredients.
- In a large skillet, heat oil on medium heat and saute onion and garlic for some seconds.
- Add rice with spices and cilantro. Stir.
- Pour chicken broth and tomato purée with bell pepper.
- Bring to a simmer, decrease heat, cover and cook for 10 minutes until rice is tender.
- Add kidney beans and sweet corn. Stir and cook for another minute. Switch off and allow to rest for 2 minutes.
Chicken Burrito:
- When rice is cooking, add all marinade ingredients in a large bowl.
- Marinade for 15 minutes.
- Heat a non-stick skillet and sear chicken for 3-4 minutes on each side until chicken is cooked through.
- Transfer to the Mexican rice skillet.
- Garnish with more cilantro and lime. Serve
