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+ servings

Chicken Burrito Casserole

A comforting and cheesy casserole that combines the flavors of a classic burrito into a hearty, family-friendly meal.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 350

Ingredients
  

  • 1/2 cup red onion diced
  • 1 cup dry long-grain white rice basmati or jasmine
  • 1 cup red bell pepper diced
  • 1 unit jalapeño minced
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sea salt
  • 1 cup corn kernels frozen
  • 14 oz black beans strained and rinsed
  • 3.5 cups chicken broth
  • 450 grams cooked chicken shredded (about 6 cups or 3 chicken breasts)
  • 2 tablespoons tomato paste
  • 150 grams Monterey Jack or Havarti cheese grated
  • 1 unit cilantro to serve
  • 1 unit green onion to serve

Method
 

  1. Preheat your oven to 400°F. Bake chicken breasts for about 25 minutes until fully cooked, then shred.
  2. In a large baking dish, combine diced onion, bell pepper, minced jalapeño, dry rice, chili powder, garlic powder, cumin, oregano, and sea salt. Stir until well mixed.
  3. In a separate bowl, whisk together chicken broth, tomato paste, and olive oil until smooth.
  4. Pour the broth mixture over the rice and vegetable blend in the baking dish. Stir well to combine.
  5. Add shredded chicken, rinsed black beans, and corn kernels to the baking dish. Stir until everything is incorporated.
  6. Cover the baking dish with aluminum foil and bake for about 50–60 minutes until all liquid is absorbed.
  7. Remove from oven, sprinkle grated cheese over the top of the casserole.
  8. Return to the oven uncovered for another 5–10 minutes until cheese is melted and slightly golden.
  9. Let cool slightly before serving. Garnish with fresh cilantro and chopped green onions as desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 7gCholesterol: 60mgSodium: 600mgFiber: 5gSugar: 3g

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