Description

Indulge in the delightful flavors of Chicken Burrito Casserole, a wholesome dish that combines tender chicken, hearty beans, and vibrant vegetables for a satisfying meal. Perfect for busy weeknights or meal prep, this casserole is both nourishing and easy to make. The medley of spices like chili powder and cumin infuses each bite with warmth, while the gooey cheese topping adds an irresistible finish. With customizable options and a straightforward cooking process, this recipe is sure to become a family favorite.

Ingredients

Scale

1/2 red onion, diced
1 red bell pepper, diced
1 jalapeño, minced
1 cup dry long-grain white rice
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 (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

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Instructions

Preheat your oven to 400°F. Bake three chicken breasts for 25 minutes if not pre-cooked, then shred.
In a large baking dish, combine onion, bell pepper, jalapeño, rice, chili powder, garlic powder, cumin, oregano, and salt.
In a separate bowl, whisk together chicken broth, tomato paste, and olive oil; pour over the rice mixture.
Stir in shredded chicken, black beans, and corn until mixed well.
Cover with foil and bake for 50-60 minutes until liquid is absorbed.
Remove foil, add grated cheese on top, and bake for an additional 5-10 minutes until cheese melts.
Let cool slightly before serving; garnish with cilantro and green onions.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 720mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 8g
Protein: 36g
Cholesterol: 85mg