Description
A delicious and easy Chicken Burrito Casserole packed with flavor and perfect for meal prep.
Ingredients
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, minced
- 1 cup dry long-grain white rice (basmati or jasmine)
- 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
- 14oz can black beans, strained and rinsed
- 450g cooked chicken, shredded (6 cups or about 3 chicken breasts)
- 3 1/2 cups chicken broth
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 150 grams Monterey Jack or Havarti cheese, grated
- Cilantro, to serve
- Green onion, to serve
Instructions
- Preheat your oven to 400°F. If using uncooked chicken, bake chicken breasts for about 25 minutes, then shred.
- In a large baking dish, combine diced onion, bell pepper, jalapeño, rice, chili powder, garlic powder, cumin, oregano, and salt. Stir to mix.
- In a separate bowl, whisk together chicken broth, tomato paste, and olive oil. Pour over the mixture in the baking dish and stir until well coated.
- Add shredded chicken, black beans, and corn, mixing well.
- Cover with aluminum foil and bake for 50-60 minutes, or until the liquid is absorbed and the rice is tender.
- Remove the foil, sprinkle with cheese, and return to oven for 5-10 minutes until cheese is melted and golden.
- Let cool a bit, serve topped with cilantro and green onion. Enjoy!
Notes
Make ahead by assembling the casserole the night before and refrigerating until ready to bake. Perfect for leftovers!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg