Name: Favorite Chicken Burritos
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 10
Ingredients: 10 Medium (8 inch) flour tortillas (you could use corn tortillas if you prefer); 1 – 1 1/2 pounds of boneless chicken breast, chopped into bite-sized pieces; 3 cups of cooked rice; 1 can of black beans (drained and rinsed); 1 cup frozen or canned corn; 1/2 red bell pepper (chopped); 1/2 medium yellow onion (chopped); 1/2 clove garlic (chopped); 1 teaspoon of chili powder; 1 teaspoon of cumin; 1 jar of salsa; 1 bar Monterey Jack cheese (shredded); Olive oil

Like many of you, I get into a rut making the same recipes over and over again. For awhile, when I told the kids I was making Mexican food for dinner, that would mean basic ground chicken tacos made with the usual premixed pouch of taco seasoning…Sure, it was fine but kind of boring. Well, not anymore! With help from my boys, I have perfected our favorite baked chicken burrito recipe…and it’s easy and delicious!

Favorite Baked Chicken Burrito Recipe:

So far, I’ve made these homemade chicken burritos twice and both times they were devoured. Even when we’ve made enough to have leftovers, they’re usually gone the next day! It’s really become one our our favorite easy recipes!

Here is our favorite baked chicken burrito recipe:

Main Ingredients

10 Medium (8 inch) flour tortillas (you could use corn tortillas if you prefer)
1 – 1 1/2 pounds of boneless chicken breast, chopped into bite-sized pieces
3 cups of cooked rice
1 can of black beans (drained and rinsed)
1 cup frozen or canned corn
1/2 red bell pepper (chopped)
1/2 medium yellow onion (chopped)
1/2 clove garlic (chopped)
1 teaspoon of chili powder
1 teaspoon of cumin
1 jar of salsa
1 bar Monterey Jack cheese (shredded)
Olive oil

Optional Burrito Topping Ingredients

Tomatoes
Monterey Jack cheese or cheddar cheese (buy pre-shredded cheese to save time)
Fresh Cilantro
Lime Wedges
Avocado
Sour Cream
Salsa (in addition to the jar above)
Jalapeno peppers
Bell peppers
Green chiles
Hot sauce

Instructions for Baked Chicken Burritos

Cook rice according to box instructions so you end up with about 3 cups cooked.
In a large pan, heat olive oil on medium to medium-high heat. Add chicken, onion, garlic, red bell pepper, chili powder and cumin. Cook for 8-10 minutes or until chicken is done. I usually end up putting the cover over the pan while cooking to keep the moisture in (since I always end up overcooking chicken).
In a separate pot, heat up the corn and beans for a few minutes.
In a large bowl, combine the rice, chicken mixture, corn, beans, 1 cup cheese and about half the jar of salsa. Mix well.
Divide the mixture by filling up each of the ten tortillas evenly. Roll them up and place into two greased glass baking dishes. (With all these ingredients, you’ll probably need two baking dishes. Trust me, you’ll probably want seconds anyway. If you still end up with too many, store the burritos in an airtight container in the refrigerator or even freeze a few.) Sprinkle with more Monterey Jack cheese and the rest of the salsa.

* Tip – Usually, I roll the burritos with the seam side up. This way, they don’t fall apart so easily when you scoop them out after cooking. To keep them from opening up while I am placing them in the dish, I usually lay a knife across the top until I sprinkle the cheese on top. Then once I add the extra cheese and salsa, they usually stay in place.

6. Bake the burritos in the oven at 350 degrees for about 20 minutes or until cheese on top is melted. If you like your burritos crispier, do not cover. If you prefer softer burritos, cover with foil.

Usually, I add extra cilantro on top of mine but we all have different extras we like to add. In order to please everyone, I like to provide a variety of toppings.

Since we perfected our chicken burrito recipe, Mexican night is no longer boring in our house! So, the next time you’re looking for a great recipe for busy weeknights, head to the grocery store instead of a fast-food chain! In fact, if you want to make this chicken burrito recipe even easier, buy a pre-cooked chicken or even use leftover rotisserie chicken!

And if you want to start off your dinner with an easy appetizer, you have to try our “famous” mango avocado salsa!

Yield: 10-12 servings

Favorite Chicken Burritos

An easy baked chicken burrito recipe that's so much better than take-out!

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

10 Medium (8 inch) flour tortillas (you could use corn tortillas if you prefer)
1 – 1 1/2 pounds of boneless chicken breast, chopped into bite-sized pieces
3 cups of cooked rice
1 can of black beans (drained and rinsed)
1 cup frozen or canned corn
1/2 red bell pepper (chopped)
1/2 medium yellow onion (chopped)
1/2 clove garlic (chopped)
1 teaspoon of chili powder
1 teaspoon of cumin
1 jar of salsa
1 bar Monterey Jack cheese (shredded)
Olive oil

Instructions

Cook rice according to box instructions so you end up with about 3 cups cooked.
In a large pan, heat olive oil on medium to medium-high heat. Add chicken, onion, garlic, red bell pepper, chili powder and cumin. Cook for 8-10 minutes or until chicken is done. Cover over the pan while cooking to keep the moisture in.
In a separate pot, heat up the corn and beans for a few minutes.
In a large bowl, combine the rice, chicken mixture, corn, beans, 1 cup cheese and about half the jar of salsa. Mix well.
Divide the mixture by filling up each of the ten tortillas evenly. Roll them up and place into two greased glass baking dishes. Sprinkle with more Monterey Jack cheese and the rest of the salsa.
Bake the burritos in the oven at 350 degrees for about 20 minutes or until cheese on top is melted. If you like your burritos crispier, do not cover. If you prefer softer burritos, cover with foil.