Description
This Chicken Burrito Casserole is a simple and delicious meal, packed with protein, beans, corn, and cheese. Perfect for a quick family dinner or meal prep for the week.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (4 oz) can diced green chilies
- 1 packet taco seasoning
- 1 cup chicken broth
- 1 tsp chili powder (optional)
- 1/2 tsp cumin (optional)
- Salt and pepper to taste
- 4 cups cooked rice
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup chopped cilantro
- 12-15 flour tortillas (burrito size)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Cook chicken until no longer pink, then remove and set aside.
- In the same skillet, sauté onion and garlic until soft. Add diced tomatoes, black beans, corn, green chilies, taco seasoning, chicken broth, chili powder, cumin, salt, and pepper. Simmer 5 minutes.
- Add cooked chicken back to the skillet and stir to combine.
- Spread 1/3 of the cooked rice in a greased casserole dish. Layer with 1/3 of the chicken mixture, 1/3 of the cheese, and repeat layers ending with cheese on top.
- Cover with foil and bake 20 minutes. Remove foil and bake another 5-10 minutes until cheese is melted and bubbly.
- Top with sour cream, chopped cilantro, and serve with tortillas on the side.
Notes
- For extra flavor, use rotisserie chicken instead of raw chicken.
- Leftovers store well in the fridge for 3 days.
- Add jalapeños for an extra kick if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Casserole
- Cuisine: Mexican-American