Description
Cheesy baked chicken burritos packed with flavor and easy to make for a weeknight dinner.
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 1/2 cups red enchilada sauce (divided)
- 1 cup shredded Monterey Jack or mozzarella (for inside)
- 1 cup shredded cheddar (for topping)
- 1/2 cup canned black beans, drained and rinsed (optional)
- 1/2 cup cooked rice (white or Spanish rice) (optional, for extra filling)
- 1/4 cup diced onion (optional)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 large flour tortillas (10-inch)
- Nonstick spray or a little oil (for the baking dish)
Instructions
- Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish.
- In a bowl, mix shredded chicken with 1 cup enchilada sauce, chili powder, cumin, garlic powder, salt, and pepper. Stir in black beans, rice, onion, and Monterey Jack/mozzarella (if using).
- Warm tortillas for 10–15 seconds in the microwave so they roll easily. Add filling down the center of each tortilla, then roll up tightly like a burrito.
- Place burritos seam-side down in the baking dish. Pour the remaining 1/2 cup enchilada sauce over the top.
- Sprinkle cheddar evenly over the burritos.
- Bake 18–22 minutes, until hot and bubbly and the cheese is melted with golden spots.
- Serve warm (great with sour cream, salsa, or guacamole).
Notes
- Use rotisserie chicken for quick prep.
- Customize with your favorite toppings.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 560
- Sugar: 5g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg