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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!

Chicken Burrito Casserole

Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: dinner, Main Course
Cuisine: American
Ingredients Method

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
  • 14 oz 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 jalapeno sliced and de-seeded (optional)

Method
 

  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 from the oven, serve either in a bowl or with flour tortillas!
    Enjoy!
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