Love burritos but don’t want the hassle? This chicken burrito casserole is delicious, flavorful, and filled with all the Mexican flavors. Gluten-free and high protein.

I love burritos. They are a great meal to have. However, if I am having a large dinner party or feeding my entire family, it can be somewhat tedious. 

That is why I love this casserole. This one-dish wonder has been a staple in my kitchen for years.

And the best part is that not only it saves me time cooking. It also saves me time during cleanup since I don’t have piles of dishes to wash.

So, besides its ability to save me time, what else makes this recipe so great?

Imagine the flavors of a zesty burrito combined with the cozy satisfaction of a casserole. Each bite is a burst of flavor mixed with the warmth and comfort of a homemade meal. 

Ingredients and Substitutes

SEASONING

Chili powder (1 tbsp) – If you don’t have chili powder, you can use paprika with a pinch of cayenne pepper. 

Cayenne pepper (1/2 tsp) – This provides a bit of heat. You can remove this ingredient if you don’t like spicy food or add more if you like your meals to be extra spicy.

Garlic powder (2 tsp) – If you don’t have garlic powder, you can use garlic flakes.

Smoked paprika (1 tsp) – This adds some smokiness to the meal. You can also use chipotle powder if you don’t have smoked paprika.

Onion powder (1 tsp) – Just like garlic, you can use onion flakes if you don’t have onion powder.

Ground cumin (1 tsp) – For those who don’t have cumin, you can use coriander which offers a similar flavor.

Dried oregano (1 tsp) – This adds a bit of bitterness that complements the rest of the ingredients. If you don’t have oregano, you can also use dried basil.

Salt (1 tsp)

Black pepper (1 tsp)

CASSEROLE

White onion, chopped (1/2 cup) – This adds some sweetness to the meal. If you don’t have white onions, you can use yellow or red onions.

Red bell pepper, diced (1) – I love using different colored bell peppers to add more nutrients and flavor to the meal.

Uncooked brown rice (1 cup) – I’ve also tried using quinoa and it turns up as delicious as it does with brown rice.

Chicken broth, low sodium (3 cups) – For a vegetarian meal, you can use vegetable broth.

Green chilies, deseeded and chopped (2) – This adds mild heat and flavor to the recipe. If you want more spiciness, you can use jalapeños or serrano peppers.

Olive oil (1 tbsp) – You can also use flavored olive oil (infused with chili or garlic) or avocado oil.

Tomato paste (2 tbsp) – If you don’t have tomato paste, you can use tomato sauce. However, make sure you double the amount and reduce the broth.

Corn kernels, drained from the can or frozen (1 cup) – It adds some sweetness and texture to the meal. You can also use fresh corn or peas.

Black beans, drained and rinsed (1 14 oz can) – You can also use pinto beans or kidney beans.

Cooked chicken, shredded (5 cups) – This is the main protein of the recipe. You can also use turkey or tofu as a plant-based option.

Cheddar, shredded (1 1/4 cups) – It adds creaminess and richness to the meal. You can also use Monterey Jack, Pepper Jack, or mozzarella.

TOPPINGS

Cilantro, chopped

Green onion, chopped

Avocado, chopped – If you don’t have avocado or want a more complex flavor, you can use guacamole.

Salsa

How to Make Taco Casserole

Step 1. Preheat the oven to 400F. Grab a small bowl and add all the seasoning ingredients.  

Step 2. Mix all the ingredients until they are well-blended.

Step 3. Grab a 9×13 baking dish and add the onion, bell pepper, uncooked rice, and the seasoning.

Step 4. Mix everything until it’s all combined.

Step 5. In a large bowl, combine the chicken broth, green chilies, olive oil, and tomato paste. Mix everything thoroughly.

Step 6. Pour the mixture into the baking dish and combine everything.

Step 7. Add the corn, black beans, and chicken to the baking dish.

Step 8. Mix everything thoroughly.

Step 9. Cover the baking dish with foil and bake in the oven for 65-70 minutes.

Step 10. Once it’s cooked, remove from the oven. Then, remove the foil and cover with the shredded cheddar.

Step 11. Place bake in the oven for 5-10 minutes or until the cheese melts and turns slightly golden. Let it cool down for 5-10 minutes before serving, and top it with your favorite toppings, like cilantro, green onion, avocado, and salsa.

Other Toppings I love to Add

One of the best things about this chicken burrito casserole is that you can add the toppings you like. Here are some other toppings you can add to the casserole.

• Sour cream
• Pico de gallo
• Jalapeños
• Lime wedges
• Radishes
• Crumbled Cotija cheese
• Olives

My Storage Tips

One of the great things about this recipe is that it stores nicely.

Allow the casserole to cool, and transfer it to an airtight container. Place it in the fridge, and you can keep it there for 3-4 days.

If you want to keep it for longer, place them in individual portions in a freezer-friendly container, and place it in the freezer. You can keep it there for up to 3 months.

When you are ready to have this delicious meal again, thaw it overnight and reheat it in the oven.

My Other Casserole Recipes

• Taco Casserole
• Tex Mex Casserole
• Stuffed Pepper Casserole
• Buffalo Chicken Sweet Potato Caserole