Savor the Flavors of Chicken Burrito Casserole Delight

This Chicken Burrito Casserole is a hearty, gluten-free, one-dish meal packed with flavors, perfect for meal prep.

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Prep Time 15

Cook Time 1 15

Cooling Time 10

Total Time 1 40

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

1 tbsp Chili powder Provides spice and depth; substitute with paprika and a pinch of cayenne for less heat.
1 tsp Cayenne pepper Adds a bit of heat; optional for those who prefer milder flavors.
1 tbsp Garlic powder Infuses savory depth; can replace with garlic flakes if needed.
1 tbsp Smoked paprika Adds smokiness; chipotle powder can serve as an alternative.
1 tbsp Onion powder Enhances flavor; onion flakes can be used as a substitute.
1 tsp Ground cumin Offers earthy spice; coriander is a suitable alternative.
1 tsp Dried oregano Provides a hint of bitterness to balance flavors; dried basil can be used instead.
to taste Salt and black pepper Essential for flavor; adjust to taste.
1/2 cup White onion, chopped Adds sweetness; yellow or red onions can substitute.
1 Red bell pepper, diced Contributes sweetness and color; feel free to use mixed colored peppers.
1 cup Uncooked brown rice Serves as the base; quinoa can be an alternative, potentially needing extra liquid.
3 cups Chicken broth, low sodium Provides moisture and flavor; swap with vegetable broth for a vegetarian version.
2 Green chilies, deseeded and chopped Adds mild heat; jalapeños for extra spice work well.
1 tbsp Olive oil Used for cooking; avocado oil can be a substitute.
2 tbsp Tomato paste Adds rich flavor; tomato sauce can work but requires adjusting liquid amounts.
1 cup Corn kernels Brings sweetness; fresh corn or peas are alternatives.
1 can Black beans, drained A protein source; pinto or kidney beans can be substituted.
5 cups Cooked chicken, shredded Main protein; turkey or tofu can be used for alternatives.
1 1/4 cups Cheddar cheese, shredded Provides creaminess; Monterey Jack, Pepper Jack, or mozzarella can be swapped.

For the Toppings

to taste Cilantro, chopped Offers freshness; omit if not preferred.
to taste Green onion, chopped Provides sharp flavor; regular onions can work too.
to taste Avocado, chopped Adds creamy texture; guacamole can be used for more flavor.
to taste Salsa For added zest!

Equipment

9x13-inch baking dish

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, combine the chili powder, cayenne pepper, garlic powder, smoked paprika, onion powder, ground cumin, dried oregano, salt, and black pepper.
In the prepared baking dish, layer the chopped white onion, diced red bell pepper, and uncooked brown rice. Sprinkle the seasoning mix over the layers.
In a separate large mixing bowl, whisk together the chicken broth, chopped green chilies, olive oil, and tomato paste until well combined.
Carefully pour the broth mixture over the layers in the baking dish and gently stir to combine.
Fold in the corn, drained black beans, and shredded chicken into the baking dish.
Cover the baking dish tightly with aluminum foil and bake for 65 to 70 minutes.
Remove the foil and sprinkle the shredded cheddar cheese generously on top.
Return to the oven without the foil and bake for an additional 5 to 10 minutes.
Allow it to cool for 5 to 10 minutes before serving. Top with fresh cilantro, chopped green onions, avocado, and salsa as desired.

Nutrition

Serving: 1cupCalories: 420kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 600mgPotassium: 650mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 35mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.

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