Low-Carb High-Protein Chicken Burrito Casserole
A hearty yet low-carb casserole that combines all your favorite burrito flavors in one forgiving pan, perfect for busy evenings.
Ingredients
Base
- 2 cups cooked chicken, shredded rotisserie or leftover roast works great
- 1 cup cauliflower rice frozen, thawed, and squeezed dry if needed
Veg & Beans
- 1 can black beans, drained and rinsed saves time and adds fiber
- 1 cup corn frozen or canned, whatever you’ve got
- 1 cup diced tomatoes canned diced tomatoes are fine; drain a little if very juicy
Flavor & Texture
- 1 packet taco seasoning or 2 tbsp homemade if you like it smokier
- 1/2 cup Greek yogurt gives creaminess and tang without fat overload
- Salt to taste
- Pepper to taste
Top & Cook
- 1 cup shredded cheese cheddar, Monterey Jack, or a blend
- 2 tablespoons olive oil for greasing the dish
- Chopped cilantro for garnish - optional, but it brightens everything
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x9 casserole dish with the olive oil.
Combine the filling
- In a large bowl, toss together the shredded chicken, cauliflower rice, black beans, corn, and diced tomatoes.
- Sprinkle in the taco seasoning and add the Greek yogurt. Stir until everything is evenly coated.
- Aim for a moist but not water-logged texture; if it seems wet, squeeze a bit more liquid out of the cauliflower rice.
Transfer and top
- Pour the mixture into your greased casserole dish and spread it level.
- Scatter the shredded cheese over the top in an even layer.
- Cover loosely with foil if you want extra moisture retention.
Bake
- Bake for 30–35 minutes until the cheese is bubbly and starting to brown.
- If the top isn’t browning to your liking, pop it under the broiler for 1–2 minutes while watching closely.
Rest and serve
- Let the casserole sit for 5 minutes after pulling from the oven.
- Finish with chopped cilantro and a crack of black pepper. Serve hot.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave or in a 350°F oven. For freezing, cool completely, then freeze in a sealed container for up to 3 months.