This high-protein chicken burrito casserole is perfect for meal prep. With chicken, black beans, and Greek yogurt, each serving is balanced and delicious. Ready in 30 minutes.

Ingredients

• 2 cups cooked shredded chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup Greek yogurt
• 1 cup shredded cheddar cheese
• 1 cup cooked rice
• 1 can (10 oz) red enchilada sauce
• 1/2 cup corn kernels
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Optional: fresh cilantro, diced avocado

Instructions

Step 1

Preheat your oven to 375°F (190°C). In a large bowl, combine shredded chicken, black beans, Greek yogurt, cooked rice, enchilada sauce, corn, onion, garlic, cumin, chili powder, and half of the cheese. Mix well and season with salt and pepper.

Step 2

Transfer the mixture to a greased 9×13-inch baking dish. Spread evenly and top with remaining cheese.

Step 3

Bake for 20 minutes, until bubbly and cheese is melted. Let rest for 5 minutes before serving. Garnish with fresh cilantro or avocado if desired.

Step 4

Divide into meal prep containers. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in microwave or oven.

For best results

• For extra protein, use cottage cheese instead of Greek yogurt.
• Add bell peppers or jalapeños for more veggies and heat.
• If you prefer a crispy top, broil for 2-3 minutes after baking.

Variations

• Make it vegetarian: use extra black beans or lentils instead of chicken.
• Try a white chicken enchilada version: use sour cream and green chiles.
• Use ground turkey instead of shredded chicken for a different texture.

Nutrition

• Calories415 kcal
• Total Fat18g
• Saturated Fat9g
• Cholesterol85mg
• Sodium720mg
• Total Carbohydrates32g
• Dietary Fiber8g
• Sugars4g
• Protein35g

Common Questions