Description

These smothered baked chicken burritos are a hearty and flavorful meal that’s perfect for busy weeknights! Stuffed with seasoned chicken, rice, beans, and cheese, then topped with enchilada sauce and more cheese, they’re baked until bubbly and golden. Serve with your favorite toppings for a fiesta in every bite!

Ingredients

For the Burritos:

2 cups (300g) cooked shredded chicken
1 cup (200g) cooked rice
1 cup (240g) black beans, drained and rinsed
1 cup (120g) shredded cheddar cheese
1/2 cup (120ml) enchilada sauce
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
4 large flour tortillas

For the Topping:

1 cup (240ml) enchilada sauce
1 cup (120g) shredded cheddar cheese
Optional toppings: sour cream, guacamole, salsa, chopped cilantro

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Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Make the Filling:
In a large bowl, combine the shredded chicken, cooked rice, black beans, cheese, enchilada sauce, chili powder, cumin, garlic powder, and salt. Mix well.
Assemble the Burritos:
Divide the filling evenly among the tortillas, placing it in the center of each. Fold the sides of the tortillas over the filling, then roll them up tightly. Place the burritos seam-side down in the prepared baking dish.
Add Toppings:
Pour the remaining enchilada sauce over the burritos and sprinkle with the remaining cheese.
Bake:
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish with your favorite toppings and enjoy!

Notes

Use rotisserie chicken for a quick and easy option.
Substitute black beans with pinto beans or refried beans.
Store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Add corn, diced tomatoes, or jalapeños to the filling for extra flavor.