Name: Easy Burrito Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 1/2 teaspoons chili powder -; 1 1/2 teaspoons paprika -; 1 teaspoon garlic powder -; 1 teaspoon onion powder -; 3/4 teaspoon ground cumin -; 3/4 teaspoon salt, plus more to taste -; 1 pound boneless, skinless chicken breasts -; 2 tablespoons plus 1 teaspoon olive oil, divided -; 1 cup uncooked long-grain white rice -; 2 cups low-sodium chicken stock, plus more as needed -; 1/4 cup canned diced green chilis -; 1 tablespoon tomato paste -; 1 1/2 cups store-bought or homemade salsa verde -; 3 (10-inch) flour tortillas -; 1 (15-ounce) can pinto beans, rinsed and drained -; 2 cups shredded Colby jack cheese -; Optional toppings -; Sour cream -; Chopped cilantro -; Shredded lettuce -; Diced avocados -; Chopped tomatoes -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Easy Burrito Casserole

1. 1 1/2 teaspoons chili powder -

2. 1 1/2 teaspoons paprika -

3. 1 teaspoon garlic powder -

4. 1 teaspoon onion powder -

5. 3/4 teaspoon ground cumin -

6. 3/4 teaspoon salt, plus more to taste -

7. 1 pound boneless, skinless chicken breasts -

8. 2 tablespoons plus 1 teaspoon olive oil, divided -

9. 1 cup uncooked long-grain white rice -

10. 2 cups low-sodium chicken stock, plus more as needed -

11. 1/4 cup canned diced green chilis -

12. 1 tablespoon tomato paste -

13. 1 1/2 cups store-bought or homemade salsa verde -

14. 3 (10-inch) flour tortillas -

15. 1 (15-ounce) can pinto beans, rinsed and drained -

16. 2 cups shredded Colby jack cheese -

17. Optional toppings -

18. Sour cream -

19. Chopped cilantro -

20. Shredded lettuce -

21. Diced avocados -

22. Chopped tomatoes -

How to cook deliciously - Easy Burrito Casserole

1. Stage

Preheat the oven to 350°F.

2. Stage

Mix the seasonings: In a small bowl, combine the chili powder, paprika, garlic powder, onion powder, ground cumin, and salt. You will use half of it to season the chicken and the other half in the rice.

3. Stage

Season the chicken: Place the chicken breasts on a large plate and use one hand to rub 1 teaspoon olive oil all over them. Sprinkle them with about half of the seasoning mix. Set it aside while you make the rice.

4. Stage

Cook the rice: Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the rice and the remaining seasoning mix. Cook stirring continuously for about 2 minutes, until the rice is lightly toasted. Stir in the chicken stock, green chilis, and tomato paste. Place the chicken breasts (make sure to get all the tasty seasoning stuck to the plate too) on top of the rice. Increase the heat to medium-high. As soon as it comes up to a boil, reduce the heat to low and cover the skillet with a lid. Cook for 20 to 25 minutes, until chicken is cooked through and the rice is tender.

5. Stage

Shred the chicken and season the rice: Transfer the chicken breasts onto a large plate and shred them into bite-sized pieces using two forks or your hands (you may need to wait for it to cool down a bit). Give the rice a stir, taste, and season with more salt if desired. Add about 2 tablespoons of chicken stock if the rice looks dry and needs more liquid.

6. Stage

Assemble the casserole: In an 8 x 8-inch or 9 x 9-inch baking dish, spread 1/4 cup salsa verde. Layer one tortilla on top, trimming it as needed to cover the dish. Evenly spread a layer of half each of the beans, rice, and chicken. Sprinkle with 3/4 cup cheese and 1/2 cup salsa verde. Repeat with another layer of tortilla and the remaining beans, rice, chicken, 3/4 cup cheese, and 1/2 cup salsa. Add a final layer of tortilla and top it with 1/4 cup salsa verde and 1/2 cup cheese.

7. Stage

Bake and serve: Cover the baking dish tightly with foil and bake for 20 minutes. Remove the foil and bake for an additional 8 to 10 minutes, until the cheese is melted. Serve it with optional toppings like sour cream, chopped cilantro, shredded lettuce, diced avocados, and chopped tomatoes.