This macro-friendly chicken burrito casserole is packed with lean protein and fiber. An easy high-protein dinner that fits your macros and your busy schedule.

Ingredients

• 1 lb (450g) cooked shredded chicken breast
• 1 can (15 oz/425g) black beans, drained and rinsed
• 1 cup (240g) cooked brown rice
• 1 can (10 oz/283g) red enchilada sauce
• 1 cup (120g) shredded reduced-fat Mexican blend cheese
• 1/2 cup (120g) plain Greek yogurt
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

Step 1

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 2

In a large bowl, combine shredded chicken, black beans, cooked brown rice, enchilada sauce, Greek yogurt, chili powder, cumin, garlic powder, salt, and pepper. Mix well.

Step 3

Transfer the mixture to the prepared baking dish and spread evenly. Top with shredded cheese.

Step 4

Bake for 20-25 minutes, until bubbly and cheese is melted. Garnish with fresh cilantro and serve with optional sour cream or extra Greek yogurt.

For best results

• For extra protein, use ground turkey or lean beef instead of chicken.
• Meal prep: assemble the casserole up to 2 days ahead and refrigerate. Bake when ready.
• To make it spicier, add diced jalapeños or a dash of cayenne pepper.

Variations

• Vegetarian: replace chicken with extra black beans or pinto beans.
• Low-carb: omit brown rice and add cauliflower rice or extra vegetables.
• Cheesy top: mix Monterey Jack and cheddar for a richer flavor.

Nutrition

• Calories385 kcal
• Total Fat12g
• Saturated Fat5g
• Cholesterol85mg
• Sodium720mg
• Total Carbohydrates32g
• Dietary Fiber8g
• Sugars4g
• Protein38g

Common Questions