This fast protein dinner chicken burrito casserole combines tender shredded chicken, fiber-rich black beans, and brown rice in one hearty dish. Perfect for macro-friendly meal prep.

Ingredients

• 2 cups cooked shredded chicken (about 12 oz)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked brown rice
• 1 cup shredded Mexican blend cheese
• 1 can (10 oz) red enchilada sauce
• 1/2 cup sour cream
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

Step 1

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

Step 2

In a large bowl, combine shredded chicken, black beans, cooked brown rice, diced onion, minced garlic, cumin, chili powder, salt, and pepper. Stir in 1/2 cup enchilada sauce.

Step 3

Transfer mixture to prepared baking dish. Pour remaining enchilada sauce over top and spread evenly. Sprinkle shredded cheese over the casserole.

Step 4

Bake for 20-25 minutes, until cheese is melted and bubbly. Let rest 5 minutes.

Step 5

Top with dollops of sour cream and fresh cilantro. Serve warm.

For best results

• Use leftover rotisserie chicken to save time.
• For extra heat, add diced jalapeños or a pinch of cayenne.
• Meal prep: assemble casserole ahead and refrigerate; bake when ready.

Variations

• Swap chicken for ground turkey or beef.
• Use quinoa instead of brown rice for more protein.
• Add corn or bell peppers for extra veggies.

Nutrition

• Calories425 kcal
• Total Fat18g
• Saturated Fat9g
• Cholesterol85mg
• Sodium720mg
• Total Carbohydrates32g
• Dietary Fiber8g
• Sugars4g
• Protein36g

Common Questions