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High-Protein Chicken Burrito Casserole
Anderson Jorge

High-Protein Chicken Burrito Casserole

High-Protein Chicken Burrito Casserole
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Dinner / Main
Cuisine: Mexican-inspired
Calories: 520
Ingredients Method Notes

Ingredients
  

  • ½ cup finely diced onion
  • 1 red bell pepper diced
  • 1 cup uncooked long-grain brown rice parboiled or white rice can be used
  • 3 tbsp fajita seasoning homemade or store-bought
  • 1/8 tsp cayenne pepper optional
  • 1 cup frozen corn kernels
  • 1 14 oz can black beans, drained and rinsed
  • 5 cups cooked shredded chicken
  • 3 cups reduced-sodium chicken broth
  • 1 4 oz can mild green chiles, drained
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 ¼ cups shredded Monterey Jack cheese
  • Optional toppings: cilantro green onion, salsa, avocado slices

Method
 

  1. Preheat oven to 400 °F (200 °C)
  2. In a 9×13-inch baking dish, combine diced onion, red bell pepper, uncooked rice, fajita seasoning and cayenne (if using)
  3. In a bowl or measuring cup, whisk chicken broth with green chiles, tomato paste and olive oil
  4. Pour the broth mixture into the baking dish and stir to blend with vegetables and rice
  5. Add shredded chicken, black beans and corn to the casserole and mix until well combined
  6. Cover casserole with aluminum foil and bake until most liquid is absorbed and rice is tender
  7. Remove foil and sprinkle shredded cheese evenly over the top
  8. Return to oven until cheese melts and turns slightly golden
  9. Let cool slightly before serving with optional toppings

Notes

  • Protein: 34 g
  • Carbohydrates: 43 g
  • Fat: 24 g
  • Fiber: 8 g
  • Sugar: 4 g
  • Sodium: 730 mg