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Healthy Chicken Burrito Casserole - A Lighter, Comforting Weeknight Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked, shredded chicken (rotisserie or poached; skin removed)
  • 1 cup cooked brown rice (or quinoa for extra protein)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (frozen, fresh, or canned and drained)
  • 1 red bell pepper, diced
  • 1 small yellow onion, diced
  • 1 cup salsa (choose a low-sodium option you like)
  • 1 (10 oz) can diced tomatoes with green chiles, drained
  • 1/2 cup plain Greek yogurt (for creaminess without heavy cream)
  • 1/2 cup low-sodium chicken broth
  • 1 cup reduced-fat shredded Mexican blend cheese (or sharp cheddar)
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • Optional toppers: chopped cilantro, sliced green onions, avocado, lime wedges, or a light drizzle of hot sauce
  • Cooking spray (for the baking dish)

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray.
  2. Sauté the veggies: Warm olive oil in a large skillet over medium heat. Add onion and bell pepper with a pinch of salt. Cook 4–5 minutes until softened.
  3. Build the flavor base: Stir in chili powder, cumin, smoked paprika, garlic powder, and onion powder. Cook 30 seconds, stirring, until fragrant.
  4. Mix the wet ingredients: In a bowl, whisk together Greek yogurt and chicken broth until smooth. This keeps the casserole moist and creamy without heavy sauces.
  5. Combine the filling: In a large mixing bowl, add shredded chicken, cooked brown rice, black beans, corn, sautéed veggies, salsa, and drained tomatoes with green chiles. Pour in the yogurt-broth mixture. Season with salt and pepper. Stir until evenly combined.
  6. Layer and top: Spread the mixture evenly in the prepared dish. Sprinkle cheese across the top in an even layer.
  7. Bake: Cover loosely with foil and bake for 15 minutes. Remove foil and bake another 10–12 minutes, until the cheese is melted and the edges are bubbling.
  8. Rest and garnish: Let it rest 5–10 minutes so it sets slightly. Top with cilantro, green onions, and a squeeze of lime if you like.
  9. Serve: Spoon into bowls and add avocado slices or a light hot sauce drizzle for extra pop.