Servings: 4
Calories: 502kcal
Equipment
- 1 InstantPot optional
Ingredients
- 2 chicken breasts
- 1 cup white rice
- 1 cup chicken stock
- 1 yellow onion
- 3 garlic cloves
- 1/4 cup green chiles
- 1 can black beans
- 4 flour tortillas
- 1 packet Mexican seasoning
- 1 1/2 cup cheese
- 1/2 cup green enchilada sauce
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Place the chicken breasts in a baking dish with 1 cup of chicken stock. Bake for 20 minutes. Remove from the oven and place onto a cutting board. While the chicken breasts are still warm, use two forks to shred.
- If using an InstantPot, pour the chicken stock into pot. Add the chicken breasts. Cook on high pressure for 10 minutes. Then, allow the InstantPot to vent naturally for an additional 10 minutes. Press the valve to release any remaining pressure. Open the lid, then shred the chicken using a work, making sure to soak in the remaining chicken stock.
- Prepare the rice. Cook one cup of rice in a rice cooker or on the stove top. If using the stove top, use one cup rice and 1.5 cups water. Bring to a simmer on medium-high heat. Turn down to low, cover and cook for 10-13 minutes. Use 1.5 cups cooked rice in the burrito mix. You will have some rice leftover.
- Small dice the onion and mince the garlic.
- In a large bowl, combine the shredded chicken, onion, garlic, chilis, beans, and rice. Pour in the packet of Mexican seasoning, then stir the mixture until combined.
- Cut four large flour tortillas into quarters.
- Grease the baking dish with cooking spray. Spoon a layer of the mixture into the the dish. Add a layer of tortilla covering the mix. Cut the tortilla as needed to fill the dish. Cover the tortilla in a thin layer of the enchilada sauce. Then, sprinkle cheese on top of the sauce. Repeat the process until you reach the top of your baking dish. Finish with a final layer of cheese and sauce to top off the dish.
- Bake in the oven at 375 degrees for 25 minutes. Cooking time may vary depending on the size and depth of your baking dish. Cook in additional 5 min increments if the cheese is not melted after 25 minutes.
- Remove the dish from the oven and allow it to rest for five minutes. Cut the chicken burrito casserole into squares and serve. Top with sour cream, salsa, avocado, or hot sauce.
Video
Notes
Wash your hands thoroughly before and after handling the meat and throughout the cooking process to prevent the spread of germs.
Follow recommended guidelines for internal cooking temperatures.
Outdoor Muscle food and cooking disclaimer.
Nutrition
Serving: 1g | Calories: 502kcal | Carbohydrates: 61g | Protein: 30g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 932mg | Potassium: 445mg | Fiber: 3g | Sugar: 6g | Vitamin A: 504IU | Vitamin C: 5mg | Calcium: 284mg | Iron: 2mg
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