Chicken Burrito Casserole
All the cheesy Mexican flavors in one casserole dish. Delightfully tasty yet very quick to prep. This meal is high protein and gluten-free.
Servings: 8 small bowls
Ingredients
Seasoning
- 1 tbsp chili powder
- 1/2 tsp cayenne pepper
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
Casserole
- 1/2 cup white onion chopped
- 1 red bell pepper diced
- 1 cup uncooked brown rice
- 3 cups chicken broth low sodium
- 2 green chilies deseeded and chopped
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 1 cup corn kernels drained from the can or frozen
- 1 14 oz can black beans drained and rinsed
- 5 cups cooked chicken shredded
- 1 1/4 cups cheddar shredded
Toppings
- Cilantro chopped
- Green onion chopped
- Avocado chopped
- Salsa
Instructions
- Preheat the oven to 400F.
- In a small bowl, combine all of the seasoning ingredients.
- Add onion, red bell pepper, uncooked rice, and the seasoning into a 9x13 baking dish and stir to combine.
- In a large bowl, combine chicken broth, green chilies, olive oil and tomato paste.
- Pour the mixture into the baking dish and stir to combine.
- Add in corn, black beans, and chicken. Mix to combine well.
- Now, cover the baking dish with foil and bake in the oven for 65-70 minutes.
- Remove the baking dish from the oven, remove the foil, and cover with shredded cheddar.
- Bake in the oven for 5-10 minutes until the cheese melts and turns slightly golden.
- Allow to cool for 5-10 minutes. Top up with cilantro, green onion, avocado, and salsa before serving.
Nutrition
Serving: 1 small bowl (13 oz) | Calories: 521kcal | Carbohydrates: 43g | Protein: 34g | Fat: 24g | Saturated Fat: 7.7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 732mg | Potassium: 866.7mg | Fiber: 8.9g | Sugar: 4.1g | Calcium: 187mg | Iron: 4.2mg