The Best Burrito Bake Casserole – (Gluten- Free)
This Burrito Bake Casserole is the ultimate gluten-free comfort dish—hearty, flavorful, and easy to assemble. Juicy seasoned chicken is layered with beans, rice, veggies, and gooey melted cheese, then baked to perfection for a family-friendly meal that tastes like your favorite burrito in casserole form.
3 Reasons to Make This Burrito Chicken Casserole
- Gluten-Free & Family-Friendly – Made with wholesome ingredients so everyone at the table can enjoy.
- All-in-One Dinner – Layer chicken, beans, rice, veggies, and cheese for a complete, hearty meal in one dish.
- Easy Weeknight Favorite – Simple prep and oven-baked convenience make it perfect for busy nights.
This will be a favorite if you love Mexican food like we do! It’s served buffet style with chips, avocado, pico de gallo, and sour cream. Kids and adults love it! This recipe can also be made gluten-free using a gf taco seasoning mix.
Other Mexican recipes we love include Best Easy Gluten-Free Taco Recipe with Ground Turkey and The Best Unstuffed Pepper Skillet – One Pot
What Readers Say:
“Such an easy recipe that hits all the burrito flavor notes! Our family loved this!”
Deborah M.
Ingredients for Burrito Bake Casserole
- finely diced onion (I used white onion)
- red bell pepper diced
- uncooked parboiled long-grain brown or white rice
- fajita or taco seasoning
- cayenne pepper (optional)
- corn kernels frozen
- low-sodium black beans, drained and rinsed
- shredded chicken (I used rotisserie chicken breast)
- reduced-sodium chicken broth
- mild green chilies
- olive oil
- tomato paste
- shredded Monterey Jack cheese
Ingredient Notes
- We used Siete Mild Taco Seasoning Mix
Step-by-Step Instructions for Chicken Burrito Casserole
- Preheat oven to 400°F.
- Add the chopped onion, bell pepper, uncooked rice, fajita seasoning, and cayenne to a 9 x 13-inch dish and stir together.
- Mix the chicken broth, shredded chicken, green chiles, tomato paste, and olive oil in a medium bowl and stir.
- Add the mixture to the baking dish and stir all the
- Add the black beans and corn to the baking dish. Give it one last stir to combine all the ingredients.
- Cover the baking dish with aluminum foil, then bake in the oven for 65-70 minutes or until all the liquid is absorbed.
- Once finished, remove the baking dish from the oven, remove the aluminum foil, and sprinkle evenly with grated cheese.
- Return it to the oven for 5-10 minutes until the cheese has melted.
- Once finished, cool for 5-10 minutes, and serve with fresh cilantro and sour cream. Enjoy!
Substitutions
- use grated low-fat mozzarella instead of Monterey Jack cheese.
- white beans or pinto beans can be used instead of black beans
- serve with your favorite corn chips, chopped cilantro, avocado and salsa
Thanks for stopping by Delectable Food Life! If you make this recipe, we always appreciate your star review!
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The Best Burrito Bake Casserole
If you love burritos and delicious Mexican flavors, this Chicken Burrito Bake Casserole is for you! It’s an easy casserole recipe bursting with layers of flavor and gooey cheese. It’s a Mexican Burrito Casserole your whole family will enjoy!
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: Tex Mex
- Diet: Gluten Free
Ingredients
- 1/2 cup finely diced onion (I used white onion)
- 1 red bell pepper diced
- 1 cup uncooked parboiled long-grain brown or white rice
- 3 tablespoons fajita or taco seasoning
- 1/8th teaspoon cayenne pepper (optional)
- 1 cup corn kernels frozen
- 1 (14 ounces) can low sodium black beans drained and rinsed
- 5 cups shredded chicken (I used rotisserie chicken breast)
- 3 cups reduced-sodium chicken broth
- 1 (4-ounce) can mild green chilies
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 and 1/4 cups shredded Monterey Jack cheese
Instructions
- Preheat oven to 400°F.
- In a 9 x 13-inch dish, add the chopped onion, bell pepper, uncooked rice, fajita seasoning, and cayenne and stir together.
- Mix the chicken broth, shredded chicken, green chiles, tomato paste and olive oil in a medium bowl and stir together.
- Add the mixture to the baking dish and stir all the
- Add the black beans and corn to the baking dish. Give it one last stir to combine all the ingredients.
- Cover the baking dish with aluminum foil, then bake in the oven for 65-70 minutes or until all the liquid is absorbed.
- Once finished, remove the baking dish from the oven, remove the aluminum foil, and sprinkle evenly with grated cheese.
- Return it to the oven for 5-10 minutes until the cheese has melted.
- Once finished, allow to cool for 5-10 minutes, and serve with fresh cilantro and sour cream. Enjoy!
Notes
Store the casserole tightly wrapped for up to four days. You can reheat at 300 in the oven for 20 – 30 minutes or microwave individual servings.
