Our Favorite Chicken Burritos Recipe – Easy and Delicious!

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 for dinner, that would mean basic ground chicken tacos made with the usual premixed pouch of spices…Sure, it was fine but kind of boring. Well, not anymore!  With help from my boys, I have perfected our favorite chicken burritos recipe…and it’s easy and delicious!

Favorite Chicken Burritos Recipe:

So far, I’ve made these chicken burritos twice and both times they were devoured.  Even when we’ve made enough to have leftovers, the leftovers are usually gone the next day!   

Here is our favorite chicken burritos recipe:

Main Ingredients

10 Medium (8 inch)  flour tortillas
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
Cilantro
Lime Wedges
Avocado
Sour Cream
Salsa (in addition to the jar above)
Jalapeno peppers

Instructions 

1. Cook rice according to box instructions so you end up with about 3 cups cooked.
2. In a large pan, heat olive oil on medium/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).
3. In a separate pot, heat up the corn and beans for a few minutes.
4. In a large bowl, combine the rice, chicken mixture, corn, beans, 1 cup cheese and about half the jar of salsa.  Mix well.
5. Divide up the mixture by filling up each of the ten tortillas evenly.  Roll them up and place into two greased glass baking dishes.  You will need two baking dishes because these burritos end up pretty stuffed!  Sprinkle with more Monterey Jack cheese and the rest of the salsa.

* Tip – I tend to roll the burritos with the seam side up so 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 them crispier, do not cover, but 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.

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

Mexican night is no longer boring in our house!

Do you have a favorite way to make chicken burritos?

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