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Easy Burrito Casserole
Easy Burrito Casserole
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Try this easy and comforting chicken burrito casserole for a delicious twist on a classic favorite. Your family will thank you!
Ingredients:
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon salt, plus more to taste
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 1 cup uncooked long-grain white rice
  • 2 cups low-sodium chicken stock, plus more as needed
  • 1/4 cup canned diced green chilis
  • 1 tablespoon tomato paste
  • 1 1/2 cups store-bought or  homemade  salsa verde
  • 3 (10-inch) flour tortillas
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 2 cups shredded Colby jack cheese
  • Optional toppings
  • Sour cream
  • Chopped cilantro
  • Shredded lettuce
  • Diced avocados
  • Chopped tomatoes
Instructions:
  • Heat your oven to 350°F.
  • Prepare the seasoning mix by combining chili powder, paprika, garlic powder, onion powder, ground cumin, and salt in a small bowl. Divide the mixture in half, using one portion to season the chicken and the other portion for the rice.
  • Prepare the chicken: Coat chicken breasts with 1 teaspoon olive oil and season with half of the seasoning mix. Let it marinate while you prepare the rice.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Stir in the rice and seasoning mix, cooking for 2 minutes until lightly toasted. Add chicken stock, green chilis, and tomato paste. Place chicken breasts on top of the rice and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until chicken is cooked and rice is tender.
  • Shred the chicken into bite-sized pieces using two forks or your hands. Season the rice by stirring and tasting it, adding more salt if desired. If the rice looks dry, add about 2 tablespoons of chicken stock for extra moisture.
  • Prepare the casserole: Spread 1/4 cup salsa verde in an 8 x 8-inch or 9 x 9-inch baking dish. Place one tortilla to cover the dish. Add half of the beans, rice, and chicken evenly. Sprinkle with 3/4 cup cheese and 1/2 cup salsa verde. Repeat with another layer of tortilla and the remaining beans, rice, chicken, 3/4 cup cheese, and 1/2 cup salsa. Finish with a final layer of tortilla and top with 1/4 cup salsa verde and 1/2 cup cheese.
  • For a mouthwatering finish, tightly cover the baking dish with foil and bake at 375°F for 20 minutes. Uncover, bake for an extra 8-10 minutes until the cheese melts. Serve with optional toppings such as sour cream, cilantro, lettuce, avocados, and tomatoes.

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