If you like my Southwest Chicken, you're going to love this recipe, too. A couple weeks ago I was at a health fair and one of the exhibitors had a chef preparing different types of healthy foods. One of the dishes he made was this delicious Chicken Burrito Casserole -- and I'm so glad he was handing out recipes! I've been eating this dish all week for lunches and thought I'd share it with you.
Of course, I adjusted the chef's recipe a bit (did you have any doubt?). The recipe calls for the mixture to be thicker than I made it (I added extra water) and served in a soft burrito shell. However, I didn't want the extra carbs and also wanted to eat "just the insides" of the burrito. So here's my version:
Chicken Burrito Casserole
1 store-bought rotisserie chicken - shredded or chopped
1 tablespoon garlic - minced
1 bunch green onions - sliced
1 packet taco seasoning
1 cup black beans
1 green pepper
2 cans Rotel - diced tomatoes with green chilies
water - optional
In a large skillet heat the chicken, garlic, onions in oil. Add taco seasoning and mix well to coat all chicken pieces. Add remaining ingredients. If you prefer a casserole type mixture, add about 1 to 2 cups water until you get the consistency you like. If you want a thick mixture for burritos, leave the water out.
I think it's great just on it's own with a few tortilla chips on the side. Or you could add shredded cheese, sour cream and fresh cilantro to garnish.