Ingredients
Scale
- 2 cups cooked chicken breast, shredded
- 1 can black beans, rinsed and drained
- 1 cup cooked brown rice or white rice
- 1 cup diced tomatoes
- 1 cup sweet corn kernels
- 1/2 cup chopped bell peppers
- 1 small onion, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish
- Sour cream or Greek yogurt for serving (optional)
Instructions
- Start by cooking the chicken if not already cooked. Shred into bite-sized pieces and set aside.
- In a large mixing bowl, combine the shredded chicken, black beans, cooked rice, diced tomatoes, corn, chopped bell peppers, and diced onion. Add cumin, chili powder, garlic powder, and salt to taste. Mix well to evenly coat everything with spices.
- Preheat your oven to 375°F (190°C). Grease a baking dish and spread the mixture evenly inside. Sprinkle shredded cheese generously over the top.
- Bake uncovered for 20-25 minutes, or until the cheese is bubbly and golden. For extra crispiness, broil for an additional 2-3 minutes.
- Garnish with chopped cilantro and serve hot with a dollop of sour cream or Greek yogurt. Enjoy your nutritious, satisfying chicken burrito casserole!
Notes
- This casserole can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 2-3 minutes.
- For longer storage, freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Customize with additional toppings like sliced avocado, extra cilantro, or lime for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Healthy Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: High-Protein, Low-Carb
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 30 g
- Cholesterol: 85 mg
