Chicken Burrito Casserole

Feed an army with this delicious casserole


    • ½ red onion, diced
    • 1 red bell pepper, diced
    • 1 jalapeno, minced
    • 1 cup dry long-grain white rice, basmati or jasmine
    • 2 tbsp chili powder
    • 1 tsp garlic powder
    • 1 tsp cumin
    • ½ tsp oregano
    • ½ tsp sea salt
    • 1 cup corn kernels, frozen
    • 14 oz can black beans, strained and rinsed
    • 450 g shredded chicken (6 cups or 3 chicken breasts)
    • 3 ½ cups chicken broth
    • 1 tbsp olive oil
    • 2 tbsp tomato paste
    • 150 grams Monterey Jack or Havarti cheese, grated
    • Cilantro, to serve
    • Green onion, to serve


    1. Preheat oven to 400 degrees. (if you don’t have cooked chicken, bake the chicken breasts in the oven for 25 minutes. Once cooked, place chicken on a cutting board and use two forks to shred the chicken into bite-size pieces.)
    2. In a large 2- or 3-quart baking dish, add onion, bell pepper, jalapeno, rice, chili powder, garlic powder, cumin, oregano and salt. Stir to combine.
    3. In a separate bowl or measuring cup, combine chicken broth, tomato paste and olive oil and whisk until well combined.
    4. Transfer broth mixture to the baking dish and stir to combine with the rice mixture.
    5. Add chicken, black beans and corn to the baking dish and give it one final stir until everything is well incorporated.
    6. Cover the baking dish with aluminum foil and then transfer to the oven to bake for 50-60 minutes or until all of the liquid is absorbed.
    7. Once complete, remove baking dish from the oven, remove foil, and sprinkle with grated cheese.
    8. Return to the oven for a final 5-10 minutes until cheese has melted and is slightly golden.
    9. Remove from the oven, allow to cool slightly, and serve with a sprinkle of fresh coriander and spring onion as desired.

361 Calories Sugar: 4 g Fat: 11 g Carbs: 37 g Fiber: 6 g Protein: 28 g / per serving

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