Description
A hearty, one-pan casserole replicating loaded chicken burritos with layers of tender shredded chicken, seasoned rice, black beans, corn, melted cheese, and warm spices. Perfect for families or quick weeknight dinners, this dish combines all the comfort of Mexican flavors with American casserole simplicity.
Ingredients
6 large tortillas (white or whole wheat)
2 cups cooked white rice
1½ cups shredded chicken breast (halal)
1 cup black beans, canned and drained
½ cup frozen corn, thawed
1 cup diced green chilies
1 cup enchilada sauce blend (no alcohol, tomato-based)
1½ cups shredded mozzarella or cheddar cheese
1 tsp taco seasoning (no alcohol)
¼ tsp ground cumin
¼ tsp paprika
¼ tsp garlic powder
¼ tsp onion powder
Instructions
Preheat oven to 375°F (190°C)
In a bowl, combine rice, cooked chicken, black beans, corn, green chilies, taco seasoning, cumin, paprika, garlic powder, and onion powder
Arrange tortillas in the bottom of a 9×13-inch baking dish
Spoon half the rice-chicken mixture over tortillas
Top with ¾ cup cheese, then repeat with remaining tortillas and mixture
Pour enchilada sauce over the top, spreading evenly
Sprinkle remaining ½ cup cheese on the surface
Cover with foil and bake for 20 minutes, then uncover and bake 10-15 minutes until golden and bubbly
Notes
Use halal-certified chicken and no-alcohol taco seasoning. Check spice blends for hidden alcohol. For extra protein, add ½ cup cooked pinto beans. Let rest 5-10 minutes before cutting. Store leftovers tightly covered in fridge for up to 3 days. Can be frozen for 2-3 months.
Nutrition
- Serving Size: 1 serving (1/8 of casserole)
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg