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Home | Recipes | Chicken Burrito Casserole

Chicken Burrito Casserole

Published on September 29, 2019 by Stephanie Kay

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Everything you love about a burrito in one simple dish, this chicken burrito casserole is the perfect weeknight meal! Filled with rice, shredded chicken, beans, and veggies, and topped with cheese, this recipe works well as a healthy lunch, dinner, or meal prep idea.

Chicken Burrito Casserole

 

There is nothing like a one-pot meal that you can throw together, walk away, and let the oven do all of the work, and this chicken burrito casserole is exactly that! Not only is this dish incredibly easy to prepare (and I mean incredibly!), but it’s a well-balanced meal complete with carbohydrates, protein, and fat that works well for lunch and dinner alike. Packed full of rice, beans, and plenty of veggies, it’s a great meal prep idea, or a simple weeknight dinner idea that will leave you with leftovers for days to come.

This chicken burrito casserole calls for cooked chicken, so it’s the perfect dish to make with leftovers, or grab a whole roast chicken at the grocery store to save yourself some prep work!

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Chicken Burrito Casserole

Chicken Burrito Casserole

Author: Stephanie Kay

Packed full of protein, fibre and veggies, this healthy chicken burrito casserole works well as a meal prep idea or simple weeknight dinner.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings 1x
  • Category: Mains
  • Cuisine: Gluten-Free
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Ingredients

  • 1/2 red onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, minced
  • 1 cup dry long-grain white rice, basmati or jasmine
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sea salt
  • 1 cup corn kernels, frozen
  • 14oz can black beans, strained and rinsed
  • 450g cooked chicken, shredded (6 cups or 3 chicken breasts)
  • 3 1/2 cups chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 150 grams Monterey Jack or Havarti cheese, grated
  • Cilantro, to serve
  • Green onion, to serve

Instructions

  1. Preheat oven to 400°F.  (If you don’t have cooked chicken, bake the chicken breasts in the oven for 25 minutes. Once cooked, place chicken on a cutting board and use two forks to shred the chicken into bite-size pieces.)
  2. In a large baking dish (I used 9 x 13 inch), add onion, bell pepper, jalapeño, rice, chili powder, garlic powder, cumin, oregano and salt and stir to combine.
  3. In a seperate bowl or measuring cup, combine chicken broth, tomato paste and olive oil and whisk until well combined.
  4. Transfer broth mixture to the baking dish and stir to combine with the rice mixture.
  5. Add chicken, black beans and corn to the baking dish and give it one final stir until everything is well incorporated.
  6. Cover the baking dish with aluminium foil and then transfer to the oven to bake for 50-60 minutes or until all of the liquid is absorbed.
  7. Once complete, remove the baking dish from the oven, remove the aluminium foil, and sprinkle with grated cheese.
  8. Return the baking dish to the oven for a final 5-10 minutes until cheese has melted and is slightly golden.
  9. Remove from the oven, allow to cool slightly, and serve with a sprinkle of fresh coriander and spring onion as desired.

Nutrition

  • Serving Size: 1 slice
  • Calories: 361 calories
  • Sugar: 4 grams
  • Fat: 11 grams
  • Carbohydrates: 37 grams
  • Fiber: 6 grams
  • Protein: 28 grams

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Comments

  1. Paula says

    April 12, 2020 at 11:39 am

    How many calories does the recipe have

    Reply
    • Stephanie Kay says

      April 13, 2020 at 9:12 am

      There are 361 calories per serving, all of the nutritional information is noted below the instructions. 🙂

      Reply
      • Karen says

        February 8, 2021 at 11:04 pm

        I made this recipe exactly how it says to and it was delicious! The only problem is that it was more a soup than a casserole. Has this happened to anyone else?

        Reply
        • Stephanie Kay says

          February 9, 2021 at 8:31 am

          Assuming the rice was raw and it was covered, it probably just needed a little more time in the oven. Exact oven temperature can vary from one oven to the next so, depending on your oven, it may require extra time to absorb all of the liquid.

          Reply
        • N.Theobald says

          June 8, 2021 at 8:04 am

          I just made this for the first time and found it delishious but a little wet even though the rice was very well cooked. Next time I will add just a bit more raw rice. I think my jasmin rice doesn’t need quite so much liquid. Will definitely make again! Good recipe to drop off to a family or sick friend.

          Reply
          • Elaine says

            February 21, 2022 at 5:51 pm

            Absolutely perfect just as it stands. This is definitely a keeper!! Delicious.

            ★★★★★

          • Stephanie Kay says

            February 22, 2022 at 8:52 am

            So happy to hear it! Thanks for sharing. 🙂

          • Nicole says

            July 25, 2022 at 4:41 pm

            Can you substitute with cauliflower rice?

          • Stephanie Kay says

            July 26, 2022 at 8:26 am

            No, it will not work as it will affect the liquid ratio since cauliflower does not absorb water as rice does.

      • Anonymous says

        October 7, 2022 at 2:03 am

        Hi Stephanie, Can I make this in bread tin ?

        Reply
        • Stephanie Kay says

          October 7, 2022 at 8:22 am

          No, it will not fit.

          Reply
        • Emma Wilson says

          November 11, 2022 at 9:26 am

          Greetings from Germany! This went down a storm with my teenage son! He ate 3 portions for dinner and finished the leftovers for breakfast!! Very quick and easy to prepare, nutritious and tasty! I used Basmati rice but next time it will be long grain. I wouldn’t use Jasmine, too sticky and mushy. Only thing I added were some chipotle flakes and I used turkey breast pieces that I light fried for a few minutes. Delicious! Thank you for a great recipe, I’m off to explore the rest of your recipes.

          ★★★★★

          Reply
          • Stephanie Kay says

            November 12, 2022 at 6:37 am

            Thank you so much for sharing, I’m so happy you and the family enjoyed it! Thank you so much for sharing!

    • Chantal says

      October 8, 2022 at 8:21 am

      Have you ever tried using quinoa instead of rice? Just wondering if it would work out ok.

      Reply
      • Stephanie Kay says

        October 8, 2022 at 1:28 pm

        I’m not sure, I’ve never tested it.

        Reply
  2. Emily says

    May 5, 2020 at 4:33 pm

    Is the rice cooked prior to combining the other ingredients or uncooked ?:)

    Reply
    • Stephanie Kay says

      May 6, 2020 at 8:25 am

      It’s uncooked! You add it dry and it will cook in the oven.

      Reply
      • Kathy Aslin says

        April 6, 2021 at 1:33 pm

        I make this for my family quite often. Everyone enjoys it. ??

        Reply
    • Evelyn says

      May 23, 2022 at 8:11 pm

      This was so easy to put together and tastes delicious. My entire family loved it! I have a couple picky eaters and they loved it! Thank you for sharing.

      ★★★★★

      Reply
      • Stephanie Kay says

        May 24, 2022 at 8:32 am

        I’m so happy you and the family enjoyed it, thank you for the rating!

        Reply
  3. Meagan says

    August 3, 2020 at 8:42 am

    Could you sub brown rice with the same cooking time?

    Reply
    • Stephanie Kay says

      August 3, 2020 at 8:49 am

      You’d likely need to extend the cooking time about 20 minutes. Although I have not tested it, I would not suggest it as it could potentially dry out the other ingredients.

      Reply
  4. ashok says

    November 1, 2020 at 5:21 am

    Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

    ★★★★★

    Reply
  5. Alethea says

    November 1, 2020 at 2:19 pm

    If I want to serve this OVER rice instead of putting in (some low carb folks in our fam), how should I adjust liquid?

    Reply
    • Stephanie Kay says

      November 2, 2020 at 9:28 am

      Unfortunately, the recipe can not be adjusted that way since rice is the base of the dish.

      Reply
    • Robin says

      June 9, 2022 at 1:32 pm

      I did this by doing half the liquid. It worked great. I don’t eat rice either so it worked perfect.

      ★★★★★

      Reply
  6. agra419 says

    November 4, 2020 at 6:43 pm

    I made this tonight and it was pretty good. My husband liked the amount of corn and beans—not too much. I should have added an additional jalapeno or some Cayenne pepper to the mix prior to baking since we like it spicy, but bottled sauces sufficed for heat. I also had a few extra toppings available: avacado, sour cream, and crushed tortilla chips; Otherwise the recipe was made as-in and I’ll definitely make it again.

    ★★★★

    Reply
    • Rita says

      April 28, 2022 at 2:57 pm

      I made it exactly as written and it was great. Desiring a vegetarian version, I cut the chicken and added an extra cup of corn and a can of mixed beans also drained and rinsed. Also desiring to use my instapot, I cut the liquid to 3 cups. I cooked it on high pressure for 3 min and let rest for 10 min and then released the pressure. I stirred it, transferred it to the casserole pan, added cheese and finished it under the broiler. Turned out awesome.

      Reply
      • Stephanie Kay says

        April 29, 2022 at 3:10 pm

        Such great ideas and so happy it turned out! Sounds delicious.

        Reply
  7. Jeanette says

    November 14, 2020 at 2:29 pm

    Can this be frozen before baking?

    Reply
    • Stephanie Kay says

      November 16, 2020 at 8:35 am

      I would not recommend freezing before baking, however, it can certainly be frozen once it’s cooked.

      Reply
      • Amber says

        September 17, 2022 at 3:19 pm

        What temp and how long to cook after cooked/frozen?

        Reply
        • Stephanie Kay says

          September 20, 2022 at 8:44 am

          To reheat after cooking, preheat the oven to 350°F, place your in an oven-proof casserole dish covered with foil, and heat a single portion for 10 minutes or an entire pie for 30-40 minutes until warmed through. To reheat from frozen, follow the same instructions but extend the cooking time to 60-90 minutes to ensure the entire casserole is completely warmed through.

          Reply
  8. Nancy Carscadden says

    November 15, 2020 at 6:38 am

    Delicious! And so easy to make. Will certainly make it again.

    ★★★★★

    Reply
    • Hiedee says

      October 10, 2021 at 8:17 pm

      Can this be made with minute rice instead

      Reply
      • Stephanie Kay says

        October 11, 2021 at 9:12 am

        No, unfortunately, it can’t be made with minute rice. Since minute rice is pre-cooked and de-hydrated it will affect ingredient ratios, cooking times, and the liquid will not absorb, only long-grain rice will work.

        Reply
  9. Alyssa Dalton says

    November 15, 2020 at 8:05 am

    Love this dish!! So flavourful. Great for a week night dinner, with lots of left overs.

    ★★★★★

    Reply
    • Anonymous says

      February 22, 2022 at 9:55 pm

      Can you substitute ground beef instead of chicken?

      Reply
      • Stephanie Kay says

        February 23, 2022 at 8:09 am

        I haven’t tested it but it should work!

        Reply
  10. Karen says

    November 15, 2020 at 8:27 am

    Simple and delicious, and a perfect comfort meal – especially on a cold day!

    ★★★★★

    Reply
  11. Yvonne Brown says

    November 15, 2020 at 9:24 am

    My grandchildren love this recipe and it is so flavourful the adults like it too.
    We have it as one of our staples.

    ★★★★★

    Reply
    • Amber says

      March 27, 2021 at 7:32 pm

      My fave recipe I think! Top with plain yogurt, cilantro and hot sauce! The best, and a crowd pleaser!!

      ★★★★★

      Reply
  12. Nanette Murray-Andreasen says

    November 15, 2020 at 9:38 am

    Looks do simple and basicslly in one dish

    ★★★★★

    Reply
  13. Sylvie Brule says

    November 15, 2020 at 9:41 am

    Every time we roast chicken I make 2 to make this! It is so filling and my teens love it!!!!I cook Stephanie Kays ‘s allergy pills!

    ★★★★★

    Reply
  14. Ernie says

    November 15, 2020 at 12:49 pm

    Easy to make. Wonderful flavours. Good reheated next day. A regular in our meal rotation.

    ★★★★★

    Reply
  15. Sarah Kenneally says

    November 15, 2020 at 1:17 pm

    One of my first Stephanie Kay recipes that I made and the whole family loved it!

    ★★★★★

    Reply
  16. Ann Marie says

    November 15, 2020 at 2:03 pm

    Really good!!! I have made it a couple of times and everyone loves it!

    ★★★★★

    Reply
  17. Melanie Couch says

    December 1, 2020 at 7:47 am

    I’d love to make this as a crock pot meal. Think it can be done?

    Reply
    • Stephanie Kay says

      December 1, 2020 at 8:30 am

      Hey Melanie! Unfortunately, no, I would not suggest making this dish in a crock pot.

      Reply
  18. Melanie Couch says

    December 1, 2020 at 7:50 am

    Think this will work in the crock pot?

    Reply
    • Stephanie Kay says

      January 20, 2022 at 8:01 am

      No, I would not recommend it.

      Reply
  19. Shelly says

    December 11, 2020 at 7:42 pm

    I followed the recipe exactly as written but after 50 minutes it’s still a consistency fo a soup and the rice is hard. 3 1/2 cups of chicken broth is correct?

    Reply
    • Stephanie Kay says

      December 12, 2020 at 9:37 am

      Hey Shelly! Yes, the 3 1/2 cups is correct. To confirm, what type of rice did you use? And did you cover the baking dish with aluminium foil in the oven?

      Reply
  20. Kathy Nelson says

    December 13, 2020 at 10:48 pm

    Can I omit the beans and could I use chopped bell peppers in it’s place?

    Reply
    • Stephanie Kay says

      December 14, 2020 at 8:38 am

      Yes, just be sure to add 1 1/2 cup chopped bell pepper (and/or corn) to keep the ratios accurate.

      Reply
  21. Kathy Newcomer says

    December 16, 2020 at 5:55 pm

    Very tasty. Great flavors. There is only 2 of us so I split the recipe.

    ★★★★★

    Reply
    • Stephanie Kay says

      December 16, 2020 at 6:33 pm

      So happy to hear it, thanks for sharing!

      Reply
  22. Melanie Hogan says

    January 4, 2021 at 4:23 pm

    LOVE, LOVE, LOVE!!! I made this for my extended family and they loved it. It is great for lunch leftovers too!!

    ★★★★★

    Reply
  23. Natalie says

    January 18, 2021 at 9:05 pm

    Just made this for dinner tonight and my husband said “Wow, this tastes like it’s from a restaurant”. So happy I decided to make this, it’s nutritious and delicious!

    ★★★★★

    Reply
  24. Nabiha says

    January 31, 2021 at 12:25 am

    Hey. I cooked this recipe with jasmine rice and after 50 minutes the consistency is of a soup. What can j do?

    Reply
    • Stephanie Kay says

      January 31, 2021 at 8:28 am

      Assuming you used raw rice, depending on the exact temperature of your oven (interesting, it can actually vary from one to the next) it may simply need more time. Also, some raw chicken contains added water, so if you used raw chicken this may be contributing to the liquid. I would leave it covered for an additional 10-15 minutes and then check it again, or you can scoop out some of the extra liquid and return it to the oven until it’s absorbed.

      Reply
  25. Andrea says

    February 4, 2021 at 8:57 pm

    I have to say I was skeptical as I do not have good success with casseroles that depend on cooking the rice in the pan with all ingredients, but this recipe was Awesome! It turned out well according to directions and was really tasty! I took another commenter’s advice and topped with fresh tomatoes, avocados, black olives, and served with crumbled tortillas chips. Will definitely make again!

    ★★★★★

    Reply
  26. Joy says

    February 17, 2021 at 11:10 pm

    Very tasty, healthy ingredients, but took much longer to cook the rice than was stated in the recipe. After 35 minutes it was still a soup, so increased the temperature to 375, and it still took over 45 minutes more. I’ll make this again, but plan ahead for the extra time. I served this with warmed flour tortillas and toppings (salsa, chilies, cheese, sour cream) so we could build our own burrito – worked out great! Oh, I’m cooking for little ones, so did not use the jalapeño in the casserole, but sliced some fresh for people to add at the table – my husband said he liked it better that way – “it tastes fresher”.

    ★★★★

    Reply
    • Stephanie Kay says

      February 18, 2021 at 6:53 am

      Happy you enjoyed the recipe, Joy! Just to clarify, the recipe says to preheat the oven to 400°F and cook for 50-60 minutes, which will help with the texture and cooking time. 🙂

      Reply
  27. Janet says

    February 18, 2021 at 6:26 pm

    This was a delicious casserole and will be made again. Even my husband liked it minus jalapeño peppers and less chilli powder since he can’t handle spices. Followed the instructions and it cooked perfectly in 50 minutes. However I found it wasn’t clear on the oven temperature. I went through the comments and found one that clarified the temp. Other than that not one complaint-thanks so much.

    ★★★★★

    Reply
  28. Sarah says

    February 24, 2021 at 8:30 pm

    This was very good and perfect for leftovers! I cut back on the chili powder and jalapeño so it wouldn’t be too spicy for my kids. At 60 minutes in it was still very soupy and the rice wasn’t cooked so I transferred it to my Dutch oven and cooked it until the liquid was absorbed, about 5 minutes. Then put it back into the oven to finish it. I’m wondering if the size of the casserole dish makes a difference? I used a 2.5 quart that was about 3” deep but maybe 9”x7” and it was filled to the top. Will try next time in a more shallow and longer dish.

    ★★★★★

    Reply
  29. Stephanie B says

    March 9, 2021 at 7:10 am

    This was SO good & easy to make. My whole family liked it. I did leave out the red pepper and jalepenos. I really liked the flavor that came out of the combination of cumin, garlic, oregano, chili powder, chicken broth and tomato paste. SO good. Will definitely make this again. 🙂

    ★★★★★

    Reply
  30. Crissy says

    April 7, 2021 at 7:46 pm

    This was so good! I skipped the onion and jalapeno, used 2 tsp chili powder, 3 cups chicken broth, and Zatarain’s parboiled rice! It was perfectly cooked at 50 minutes, then 5 to melt the cheese! Great recipe!

    ★★★★★

    Reply
  31. Isabelle Ainslie says

    June 21, 2021 at 9:55 pm

    Great recipe! Super easy to follow and tasted great! Made for two people, and we’re both already looking forward to the leftovers!

    ★★★★★

    Reply
  32. Penny says

    July 6, 2021 at 8:24 pm

    Followed recipe as written except for leaving in oven an extra 20 minutes because of extra liquid. Delicious, will keep in rotation.

    ★★★★★

    Reply
  33. Kathy says

    August 18, 2021 at 1:16 pm

    Really like this recipe! Lots of yummy stuff in a casserole. Freeze the leftovers and have an easy dinner for another night. ?

    ★★★★★

    Reply
  34. Joan Ostler says

    September 6, 2021 at 3:47 pm

    Most of your ingredients are in cups or spoonfuls but I don’t know how to figure the grams on the cheese.

    Reply
    • Stephanie Kay says

      September 7, 2021 at 8:18 am

      150 grams is roughly 1 cup of grated cheese!

      Reply
  35. Irene McBride says

    September 8, 2021 at 4:36 pm

    I have made several times! It comes out perfect every time. Everyone I have it for just loves it. This is a true keeper, thank you for such a nutritious and great tasting recipe! So appreciate it!!

    ★★★★★

    Reply
    • Stephanie Kay says

      September 9, 2021 at 9:34 am

      Thank you for sharing! I’m so happy everyone enjoys it. 🙂

      Reply
  36. Melissa says

    November 8, 2021 at 9:15 pm

    Would love to make this but there is an ad blocking step 2 in the recipe.
    Can you provide step 2 please?

    Thanks!
    Melissa

    Reply
    • Stephanie Kay says

      November 9, 2021 at 7:13 am

      The remainder of the step in just below the ad. To confirm, it’s “In a large 2 or 3-quart baking dish, add onion, bell pepper, jalapeño, rice, chili powder, garlic powder, cumin, oregano and salt and stir to combine.”

      Reply
  37. Beth says

    November 9, 2021 at 12:15 pm

    Hi!
    How many servings does this make?

    Reply
    • Stephanie Kay says

      November 9, 2021 at 12:23 pm

      The nutrition information for the recipe is based on 8 servings, but you can make the portions as big or small as you like. 🙂

      Reply
  38. Angela says

    November 19, 2021 at 11:12 pm

    Adding this to the dinner rotation. I like the family will enjoy this.

    Reply
  39. Ann says

    January 7, 2022 at 2:33 pm

    Can you make this with raw chicken? Has anyine tried it with another protein, like grind handburg or steak?

    Reply
    • Stephanie Kay says

      January 8, 2022 at 9:33 am

      You can certainly make it with another protein, such as turkey, pulled beef, ground beef, ground chicken, etc, however, it would need to be cooked before baking.

      Reply
  40. Elizabeth says

    January 24, 2022 at 12:01 pm

    I’m trying this tonight, but just wondering how the chicken doesn’t get dried out cooking it ahead of time? Seems like it could just be cubed up and mixed in, since the dish takes so long to bake anyway. Has anyone tried this?

    Reply
  41. Heather says

    February 11, 2022 at 9:01 pm

    Absolutely delicious! I almost made it more into a taco casserole and added avocado, sour cream and salsa on top and woooowwww it was amazing!

    ★★★★★

    Reply
  42. Leslie says

    February 24, 2022 at 3:57 pm

    First time making it and consistency was perfect. Next time would customize with little more spice but jalapeño is always a guess on spice level. Definitely a keeper recipe!

    ★★★★★

    Reply
    • Stephanie Kay says

      February 25, 2022 at 8:17 am

      So happy you enjoyed it, and a little more spice is always a good idea. 🙂

      Reply
  43. jane says

    April 6, 2022 at 8:13 pm

    soooo good. soooo easy. soooo tasy!

    ★★★★★

    Reply
    • Stephanie Kay says

      April 7, 2022 at 8:36 am

      I’m so happy you enjoyed it!

      Reply
  44. Samantha says

    April 27, 2022 at 7:24 pm

    OMG! This recipe is incredible. We topped it off with sour cream and avocado.
    I put the bell pepper, jalapeño, and onion in my food processor so it was sooo incredibly easy. An instant staple in our household. Can’t wait to search your archive of recipes for more to try!

    ★★★★★

    Reply
    • Stephanie Kay says

      April 28, 2022 at 8:15 am

      I’m so happy you liked it, thank you so much for sharing!

      Reply
  45. Jessica Englerth says

    June 5, 2022 at 5:38 pm

    i only had instant rice so i used 1 cup and half of the liquid. Baked for 30 minutes covered. Turned out perfect!

    ★★★★★

    Reply
    • Stephanie Kay says

      June 6, 2022 at 8:08 am

      So happy you liked it and thanks for sharing! 🙂

      Reply
  46. Angela says

    June 21, 2022 at 9:25 pm

    Yum! This looks tasty.

    Reply
    • Stephanie Kay says

      June 22, 2022 at 7:33 am

      It’s a tasty one for sure!

      Reply
  47. Trudi says

    July 22, 2022 at 7:47 pm

    We loved this so much!! I left out the corn but added kidney beans and used a jack/cheddar mix for the cheese. AMAZING!!! Thank you so much!!

    ★★★★★

    Reply
    • Stephanie Kay says

      July 25, 2022 at 8:41 am

      I’m so happy you enjoyed it and I love the swaps and additions. Thank you so much for sharing!

      Reply
  48. Keira says

    August 7, 2022 at 10:54 pm

    Adding this to the menu plan for this week.

    Reply
    • Stephanie Kay says

      August 8, 2022 at 9:09 am

      So fun, hope you enjoy it!

      Reply
  49. Shari P says

    August 13, 2022 at 6:53 pm

    Delicious. Instead of all the seasonings and tomato paste, even the vegetables, I added 1/2 cup of my homemade red chili sauce. I guess I prefer a simpler “burrito” . Mine was wet as well but I prefer that over dry any day and that way leftovers are better too. I’ll be making this again. I love that everything goes in at once, except the cheese, so convenient. I also added some cotija because I had it. I’m going to try with other types of meet. After all I like different meats.

    ★★★★★

    Reply
    • Stephanie Kay says

      August 15, 2022 at 1:15 pm

      Sounds delicious, so happy you enjoyed it! Thanks for sharing!

      Reply
  50. Ciera says

    August 25, 2022 at 7:03 pm

    We just made this recipe for dinner and it was delicious and simple! We did leave out the chili powder, cumin and oregano because we knew all the other ingredients would create enough flavor. It turned out absolutely delicious! We also had to use pepper jack cheese as the topper which added more flavor.

    ★★★★★

    Reply
    • Stephanie Kay says

      August 26, 2022 at 8:43 am

      So happy you liked it, thank you for sharing! 🙂

      Reply
  51. Esmeralda says

    September 1, 2022 at 10:21 am

    I would love to make this recipe if I could use brown rice and change the cheese to mozzarella, for medical reasons I am on the MD (WOE). Thanks

    Reply
    • Stephanie Kay says

      September 1, 2022 at 1:35 pm

      In order to change the rice to brown rice, you will ned to extend the cooking time 10-20 minutes as brown rice takes longer to cook, and you could easily swap the cheese without adjustment. 🙂

      Reply
  52. Leann says

    October 9, 2022 at 7:52 pm

    This recipe was outstanding! So flavorful and simple to put together. I followed the recipe as written and wouldn’t change a thing. This is definitely going to be one of my go to meals for my family. Thank you!

    ★★★★★

    Reply
    • Stephanie Kay says

      October 10, 2022 at 9:18 am

      I’m so happy you liked it, thank you so much for sharing!

      Reply
  53. Erin says

    October 10, 2022 at 10:43 am

    Making this tonight! So excited. Wondering if I can make ahead of time (assemble everything and then at dinner time, put it in the oven? Or will this affect the consistency of the rice?) Thanks so much!

    Reply
    • Stephanie Kay says

      October 10, 2022 at 10:51 am

      Fun! I supposed you could assemble the majority of the ingredients, however, I would wait to add the chicken, tomato paste, olive oil, and broth until you’re ready to cook. Leaving it too long would affect the texture and potentially make the ingredients “mushy” before they are cooked.

      Reply
  54. Margie says

    October 12, 2022 at 10:19 pm

    From Australia here. I’m assuming chili powder in the US is not just powdered chilis as it is here? Two tablespoons seems a lot 🙂
    Made this recipe last night, with a loss less chilli, and it is delicious. Will definitely make again. And Again.

    ★★★★★

    Reply
    • Stephanie Kay says

      October 13, 2022 at 12:01 pm

      Oh no! Yes, they are different things. “Chili powder” in North America is a seasoning blend of ground-dried chiles and other spices such as cumin, oregano, and paprika. The exact flavor and heat level will vary from blend to blend, and it’s definitely not as spicy as powdered chilis!

      Reply
  55. jan says

    October 13, 2022 at 7:42 am

    What temp is the casserole to be baked at? This recipe sounds fantastic but it need a little copy editing.

    Reply
    • Stephanie Kay says

      October 13, 2022 at 11:56 am

      It’s noted in step 1 of the instructions; “Preheat oven to 400°F.”.

      Reply
  56. Gina Lepore says

    October 17, 2022 at 6:05 pm

    This recipe is so easy to make and so delicious! My whole family loved it.

    ★★★★★

    Reply
    • Stephanie Kay says

      October 18, 2022 at 8:55 am

      I’m so happy the family enjoyed it, thanks for sharing!

      Reply
  57. Jolene says

    October 17, 2022 at 9:33 pm

    So good. Perfect consistency. I added a little poblano pepper and no jalapeños. Next time I’m going to try a can of Rotel. It’s a lot for two so will try 1/2 recipe.

    ★★★★★

    Reply
    • Stephanie Kay says

      October 18, 2022 at 8:57 am

      Love the swaps and the idea of adding Rotel! Happy you liked it and thanks for sharing. 🙂

      Reply
  58. Carissa says

    October 28, 2022 at 11:44 pm

    New to this website and this is the first dish I tried. I found it to he a bit dry and wished it was a bit more “saucy”. I ate it the next day in a tortilla wrap with a little bit more cheese and some guacamole and it was fabulous. I would definitely make again.

    ★★★★

    Reply
  59. Anonymous says

    January 3, 2023 at 11:45 am

    Can I make this ahead of time?

    Reply
    • Stephanie Kay says

      January 4, 2023 at 8:31 am

      Yes, once fully cooked, it can be stored in the fridge for 5 days or frozen for up to 3 months.

      Reply
  60. Angela Reed says

    January 15, 2023 at 6:19 pm

    This was so good, even the kids loved it. Made it with rotisserie chicken

    ★★★★★

    Reply
    • Stephanie Kay says

      January 17, 2023 at 8:52 am

      Great idea to use rotisserie chicken! And so happy to hear it’s kid-approved. 🙂

      Reply

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