Baked Chicken Burritos Recipe
These Baked Chicken Burritos are loaded with tender, seasoned chicken, creamy beans, rice, cheese, and a zesty enchilada sauce, all wrapped in a tortilla and baked to golden perfection. This comforting, family-friendly dish combines Mexican-inspired flavors with a crispy twist and is perfect for meal prep or weeknight dinners.
Time Overview
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 burritos
Ingredients
For the Chicken Filling:
2 cups cooked shredded chicken (rotisserie or poached)
1 tablespoon olive oil
1 small onion, finely diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and pepper to taste
1/2 cup canned black beans, drained and rinsed
1/2 cup canned corn (optional)
1/2 cup cooked rice (white or brown)
1/2 cup salsa (mild or spicy)
For the Assembly:
6 large flour tortillas (10-inch burrito-size)
1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
1/2 cup sour cream or Greek yogurt (optional)
1/2 cup enchilada sauce (store-bought or homemade)
Olive oil spray or melted butter for brushing
Optional Toppings:
Guacamole
Extra salsa
Chopped cilantro
Jalapenos
Lime wedges
Instructions
1. Prepare the Chicken Filling:
Heat olive oil in a skillet over medium heat.
Add diced onion and cook until softened (3-4 minutes).
Stir in garlic, cumin, paprika, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
Add shredded chicken, black beans, corn (if using), rice, and salsa. Stir to combine and heat through for 2-3 minutes. Remove from heat.
2. Assemble the Burritos:
Preheat your oven to 400°F (200°C).
Warm tortillas slightly (10–15 seconds in the microwave) to make them pliable.
On each tortilla, spread 1 tablespoon sour cream or Greek yogurt (optional), add a generous scoop of the chicken mixture, and top with shredded cheese.
Fold in the sides, then roll up the burrito tightly from the bottom.
3. Bake the Burritos:
Place burritos seam-side down in a greased or parchment-lined baking dish.
Brush tops with olive oil or melted butter for crispiness.
Spoon enchilada sauce lightly over the top (optional).
Bake for 20–25 minutes or until golden brown and crispy.
4. Serve:
Serve hot with toppings of your choice and a side of salsa, lime wedges, or a simple salad.
Tips & Notes
Shortcut Tip: Use rotisserie chicken for faster prep.
Freezer Friendly: Assemble burritos, wrap in foil, and freeze before baking. Bake from frozen at 375°F for 40–45 minutes.
Extra Crispy: For extra crunch, pan-sear burritos before baking or bake without sauce on top.
Rice Alternatives: Try cilantro lime rice or cauliflower rice for a low-carb version.
Cheese Note: A mix of sharp cheddar and Monterey Jack gives a great melt and flavor.
Frequently Asked Questions
Q: Can I make these burritos vegetarian?
A: Yes! Omit the chicken and add more beans, corn, rice, and vegetables like sauteed bell peppers or mushrooms.
Q: How do I keep burritos from getting soggy?
A: Don’t overfill with wet ingredients like salsa or sauce inside. Add sauce on top just before baking or serve on the side.
Q: Can I make this ahead?
A: Yes, you can assemble them a day ahead and refrigerate, then bake when ready. Or freeze them uncooked for up to 2 months.
Q: What’s the best cheese to use?
A: Use a mix of cheeses that melt well, like Monterey Jack and cheddar, or a pre-shredded Mexican blend.
Q: Can I use corn tortillas?
A: For baked burritos, large flour tortillas are preferred as they hold together better when rolled and baked.
Nutritional Information
Calories: 420
Protein: 28g
Fat: 16g
Saturated Fat: 6g
Carbohydrates: 38g
Fiber: 5g
Sugar: 3g
Sodium: 620mg