Eat till it hurts, meal prep, recipes

Chicken Burrito Casserole

It’s taco Tuesday in our house and I’m switching things up and making a burrito casserole with leftover shredded chicken from my roasted chicken I made this weekend!

This is such a light and easy meal that you can turn into a burrito bowl for less carbs! Let’s just get right to it!

Ingredients

  • 1/2 red onion, diced
  • 1 red bell pepper, diced
  • 1 cup dry long-grain white rice
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/3 teaspoon cilantro, fresh (chopped up) or dried
  • 1/2 teaspoon sea salt
  • 1 cup corn kernels, frozen or canned
  • 14oz can black beans, strained and rinsed
  • 5 cups shredded cooked chicken
  • 3 1/2 cups chicken broth
  • 1 1/2 cups shredded Monterey Jack
  • 1 jalapeño, sliced and de-seeded (optional)

Directions

  1. Preheat oven to 400°F. Take your cooked chicken and shred it (3 large breasts will do!)
  2. In a 9×13 baking dish, add onion, bell pepper, uncooked rice, cumin, chili powder, cilantro, garlic powder, oregano and salt and stir to combine.
  3. Slowly add in the broth and mix.
  4. Add chicken, black beans and corn to the baking dish and mix well.
  5. Cover the baking dish transfer to the oven to bake for 50 minutes.
  6. After it’s cooked, uncover and add cheese on top and bake uncovered for a final 5-10 minutes until cheese has melted and is slightly golden.
  7. Remove form the oven, serve either in a bowl or with flour tortillas!

Eat Till It Hurts Friends!

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