Chicken Burrito Casserole
A delightful Chicken Burrito Casserole featuring all the cheesy Mexican flavors, quick to prep, high in protein and gluten-free.
Equipment
- 9x13 baking dish
Ingredients
Seasoning
- 1 tablespoon chili powder
- ½ teaspoon cayenne pepper
- 2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
Casserole
- ½ cup white onion chopped
- 1 piece red bell pepper diced
- 1 cup uncooked brown rice
- 3 cups chicken broth low sodium
- 2 pieces green chilies deseeded and chopped
- 1 tablespoon olive oil
- 2 tablespoon 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 ¼ cups cheddar shredded
Toppings
- Cilantro chopped
- Green onion chopped
- Avocado chopped
- Salsa
Instructions
Preparation
- 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: 13ozCalories: 521kcalCarbohydrates: 43gProtein: 34gFat: 24gSaturated Fat: 7.7gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 97mgSodium: 732mgPotassium: 866.7mgFiber: 8.9gSugar: 4.1gCalcium: 187mgIron: 4.2mg
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