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High-Protein Chicken Burrito Casserole

High-Protein Chicken Burrito Casserole That Everyone Loves

A delightful High-Protein Chicken Burrito Casserole blend of flavors in a healthy, one-dish gluten-free meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 medium Finely Diced Onion Substitute shallots for a milder taste.
  • 1 medium Red Bell Pepper Can use green bell pepper for a more earthy flavor.
  • 1.5 cups Uncooked Parboiled Long-Grain Brown Rice White rice can also be used but may alter cooking time.
  • 2 tablespoons Fajita Seasoning Homemade or store-bought options available.
  • 0.25 teaspoon Cayenne Pepper Optional for spice.
  • 1 cup Frozen Corn Kernels Fresh corn can be used in season.
  • 1 can Low Sodium Black Beans Canned chickpeas can be a suitable alternative.
  • 2 cups Shredded Chicken Use rotisserie or pre-cooked chicken for convenience.
  • 2 cups Reduced Sodium Chicken Broth Vegetable broth is a vegetarian alternative.
  • 1 can Mild Green Chiles Jalapeños can be substituted for more heat.
  • 2 tablespoons Olive Oil Avocado oil is a suitable substitution.
  • 2 tablespoons Tomato Paste Fresh or canned diced tomatoes can also work in a pinch.
  • 1.5 cups Shredded Monterey Jack Cheese Use cheddar or a dairy-free cheese for a different taste.

Equipment

  • 9x13-inch Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients while the oven heats up.
  2. Combine the finely diced onion, red bell pepper, uncooked long-grain brown rice, fajita seasoning, and cayenne pepper in a 9x13 inch baking dish.
  3. In a separate bowl, whisk together the chicken broth, mild green chiles, tomato paste, and olive oil until smooth.
  4. Pour the broth mixture over the rice and vegetable mixture in the baking dish and stir to combine.
  5. Fold in the shredded chicken, black beans, and frozen corn kernels until evenly combined.
  6. Cover the baking dish tightly with aluminum foil and bake for 65-70 minutes until the liquid is absorbed and the rice is tender.
  7. Remove the foil, sprinkle a layer of shredded Monterey Jack cheese on top and bake uncovered for an additional 5-10 minutes until the cheese is melted.
  8. Let the casserole cool for about 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 400mgPotassium: 550mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Ensure the casserole is covered tightly to retain moisture while baking. Substitute ingredients as desired to suit your taste.

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