Description
This Easy Chicken Burrito Casserole is the ultimate solution for a busy weeknight. Combining tender shredded chicken, hearty black beans, fiber-filled brown rice, and zesty enchilada sauce, it delivers all the delicious, authentic flavors of a classic burrito without the hassle of rolling. Topped with a generous layer of melted cheddar cheese, this protein-rich, one-dish meal is a family favorite that ensures a quick cleanup and total satisfaction in under an hour.
Ingredients
3 cups cooked chicken, shredded
15 oz black beans, rinsed and drained
2 cups brown rice, pre-cooked
19 oz red enchilada sauce
2 cups cheddar cheese, freshly shredded
1 cup corn
2 tbsp taco seasoning
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Combine shredded chicken, cooked rice, rinsed black beans, corn, and taco seasoning in a large mixing bowl.
Stir the mixture thoroughly to ensure spices are evenly distributed.
Spread a thin layer of enchilada sauce across the bottom of a 9×13 inch casserole dish.
Pour the chicken and rice mixture into the dish, spreading it to an even depth.
Pour the remaining enchilada sauce over the top of the mixture.
Sprinkle the shredded cheddar cheese evenly over the top.
Bake for 30 minutes until the cheese is bubbly and lightly browned.
Notes
You can substitute the red enchilada sauce with a green tomatillo sauce for a tangy twist. Fresh cilantro and diced avocado make excellent garnishes before serving. Leftovers store well in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Recipes
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 85mg