Low-Carb, High-Protein Chicken Burrito Casserole
A delightful chicken burrito casserole packed with lean protein and zesty flavors, topped with cheesy goodness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low-Carb
Ingredients
- 2 cups cooked, shredded chicken
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1 cup diced tomatoes with green chilies
- 1 teaspoon taco seasoning
- 4 large eggs
- 1/2 cup Greek yogurt
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (divided)
- 1 avocado, diced (for garnish)
- Fresh cilantro (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the cooked shredded chicken, black beans, corn, diced tomatoes, taco seasoning, and half of the shredded cheddar cheese in a large mixing bowl until well mixed.
- Prepare the egg mixture by whisking together the eggs and Greek yogurt until smooth and creamy.
- Combine the egg mixture into the chicken and bean mixture, stirring gently until everything is fully combined.
- Transfer the casserole mixture to a greased baking dish, spreading it out evenly. Sprinkle the remaining cheese on top.
- Place the baking dish in the oven and bake for 30-35 minutes or until the casserole is set and the top is golden brown.
- Allow the casserole to cool slightly, then garnish with diced avocado and fresh cilantro before serving.
Notes
Letting the casserole sit for a few minutes after baking allows it to set, making it easier to cut and serve.