Low-Carb High-Protein Chicken Burrito Casserole

Why Make This Recipe

Low-Carb High-Protein Chicken Burrito Casserole is a fantastic choice for anyone who wants a healthy, filling meal. With its rich flavors and high protein content, this dish supports a low-carb lifestyle while satisfying your cravings for comfort food. It’s simple to make, packed with nutrients, and perfect for family dinners or meal prep.

How to Make Low-Carb High-Protein Chicken Burrito Casserole

Ingredients

• 2 cups cooked shredded chicken
• 1 can black beans, rinsed and drained
• 1 cup corn, frozen or canned
• 1 cup diced tomatoes
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup diced bell peppers
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 eggs
• 1/2 cup Greek yogurt or sour cream

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, bell peppers, chili powder, cumin, salt, and pepper. Mix well.
3. Spread the mixture evenly in a greased casserole dish.
4. In a separate bowl, beat the eggs and mix them with Greek yogurt or sour cream. Pour this mixture over the top of the casserole.
5. Sprinkle shredded cheese on top.
6. Bake for 25-30 minutes, or until the casserole is heated through and the cheese is bubbly.
7. Let cool for a few minutes before serving.

How to Serve Low-Carb High-Protein Chicken Burrito Casserole

Serve this casserole warm, straight from the oven. It pairs well with a side salad or some fresh avocado slices for added flavor. You can also add salsa or hot sauce for those who like a spicy kick!

How to Store Low-Carb High-Protein Chicken Burrito Casserole

To store leftovers, let the casserole cool completely. Cover it tightly with plastic wrap or aluminum foil and refrigerate. It will keep well for 3-4 days. You can also freeze portions for up to 2-3 months. Just thaw in the fridge before reheating.

Tips to Make Low-Carb High-Protein Chicken Burrito Casserole

• Use leftover chicken or store-bought rotisserie chicken for a quick option.
• Feel free to mix in other veggies based on what you have on hand, like zucchini or spinach.
• Adjust the spice level by adding more chili powder or including jalapeños.

Variation

For a vegetarian version, you can replace the chicken with additional black beans or lentils. This still keeps the protein high while being entirely meat-free!

FAQs

Can I make this casserole ahead of time?
Yes, you can prepare the casserole and store it in the fridge overnight before baking. Just add a few extra minutes to the baking time.

What can I use instead of Greek yogurt?
You can substitute Greek yogurt with sour cream or cottage cheese for a different flavor and texture.

Is this recipe gluten-free?
Yes, all the ingredients in this casserole are gluten-free, making it a great option for those with gluten sensitivities.

Low-Carb High-Protein Chicken Burrito Casserole

A healthy and filling casserole packed with flavors, perfect for a low-carb lifestyle and great for family dinners or meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Casserole Filling

• 2 cups cooked shredded chicken Use leftover or rotisserie chicken for convenience.
• 1 can black beans, rinsed and drained
• 1 cup corn, frozen or canned
• 1 cup diced tomatoes
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup diced bell peppers Feel free to mix in other veggies like zucchini or spinach.
• 1 teaspoon chili powder Adjust based on your spice preference.
• 1 teaspoon cumin
• Salt and pepper to taste

Binding Mixture

• 2 eggs Beaten.
• 1/2 cup Greek yogurt or sour cream Can also use cottage cheese.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, bell peppers, chili powder, cumin, salt, and pepper. Mix well.
3. Spread the mixture evenly in a greased casserole dish.
4. In a separate bowl, beat the eggs and mix them with Greek yogurt or sour cream. Pour this mixture over the top of the casserole.
5. Sprinkle shredded cheese on top.

Baking

1. Bake for 25-30 minutes, or until the casserole is heated through and the cheese is bubbly.
2. Let cool for a few minutes before serving.

Notes

Serve warm, paired with a side salad or avocado slices. Optionally add salsa or hot sauce for extra flavor. Store leftovers in the refrigerator for 3-4 days or freeze portions for up to 2-3 months. Thaw in the fridge before reheating.