Kimberly Recipes

Name: Creamy One Pan Chicken Burrito Casserole (Low Fat)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Ingredients: 1/2 medium red onion, finely 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 ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon sea salt; 1 cup frozen corn kernels; 14 oz can black beans, drained and rinsed; 450g cooked shredded chicken (about 6 cups or 3 chicken breasts); 3 1/2 cups chicken broth; 1 tablespoon olive oil; 2 tablespoons tomato paste; 150g Monterey Jack or Havarti cheese, grated; Fresh cilantro, for garnish; Green onions, sliced, for garnish

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Creamy One Pan Chicken Burrito Casserole (Low Fat)

June 19, 2026

Imagine a dish that brings all the cozy, comforting flavors of a chicken burrito but without the fuss of wrapping and rolling. This Creamy Chicken Burrito Casserole is exactly that—a one pan, low effort dinner that tastes like you spent hours in the kitchen. It's a Low Fat Mexican Casserole that doesn't skimp on taste, featuring tender shredded chicken, black beans, corn, and a luscious, creamy sauce. Perfect for busy weeknights or meal prep Sundays, it's a Main Dish Recipes staple that the whole family will love.

Creamy One Pan Chicken Burrito Casserole (Low Fat)

The magic happens in a single baking dish where everything cooks together—rice absorbs the spicy broth, chicken becomes fall-apart tender, and the veggies add color and crunch. Topped with melted Monterey Jack cheese and fresh cilantro, this One Pan Chicken Burrito Casserole is a complete meal in itself. It's also a Low Calorie Chicken Burrito option that fits your healthy lifestyle without sacrificing flavor. Get ready for your new favorite casserole dish!

Creamy One Pan Chicken Burrito Casserole (Low Fat)

⭐⭐⭐⭐⭐ 4.8 (45 ratings)

⏱️ Prep: 20 mins 🍳 Cook: 60 mins 🍽️ Servings: 6

Ingredients

Casserole Base

1/2 medium red onion, finely 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 ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon sea salt 1 cup frozen corn kernels 14 oz can black beans, drained and rinsed 450g cooked shredded chicken (about 6 cups or 3 chicken breasts) 3 1/2 cups chicken broth 1 tablespoon olive oil 2 tablespoons tomato paste

Toppings & Garnish

150g Monterey Jack or Havarti cheese, grated Fresh cilantro, for garnish Green onions, sliced, for garnish

Instructions

Preheat your oven to 400°F: If you don't have pre-cooked chicken, bake the chicken breasts for 25 minutes, then shred them using two forks.
In a large 9x13 inch baking dish, combine the diced onion, bell pepper, jalapeño, rice, chili powder, garlic powder, cumin, oregano, and salt: Stir well to mix.
In a separate bowl or measuring cup, whisk together the chicken broth, tomato paste, and olive oil until smooth:
Pour the broth mixture into the baking dish and stir to combine with the rice and vegetables:
Add the shredded chicken, black beans, and corn to the dish: Give everything a final stir until evenly incorporated.
Cover the baking dish tightly with aluminum foil and bake for 50-60 minutes, until the liquid is absorbed and the rice is tender:
Remove the dish from the oven, take off the foil, and sprinkle the grated cheese evenly over the top:
Return the dish to the oven, uncovered, for an additional 5-10 minutes, until the cheese is melted and lightly golden:
Let the casserole cool slightly, then garnish with fresh cilantro and sliced green onions before serving: