Description
Smothered Baked Chicken Burritos combine tender shredded chicken, seasoned rice, black beans, and melted cheese wrapped in warm flour tortillas, all baked in a creamy enchilada sauce topping. This hearty and flavorful dish is perfect for a family dinner or casual gathering, offering comforting Tex-Mex flavors in every bite.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken (rotisserie works well)
- 1 cup cooked rice (white, brown, or Mexican-style)
- 1 cup black beans, rinsed and drained
- 1 cup shredded cheddar or Monterey Jack cheese, divided
- 1/2 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Assembly & Topping
- 6 large flour tortillas
- 1 cup red enchilada sauce
- 1/2 cup sour cream
- 1/4 cup chopped cilantro (optional)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C). Lightly grease a large baking dish to prevent sticking and ensure easy cleanup.
- Mix filling ingredients: In a large bowl, combine the shredded chicken, cooked rice, black beans, half of the shredded cheese, salsa, chili powder, cumin, salt, and pepper. Stir well to thoroughly mix all the flavors.
- Assemble burritos: Lay out each flour tortilla on a flat surface. Spoon an equal portion of the chicken and rice mixture onto each tortilla. Roll the tortillas tightly around the filling and place them seam-side down in the prepared baking dish to keep them closed during baking.
- Prepare and add sauce: In a small bowl, mix together the red enchilada sauce and sour cream until smooth. Pour this creamy sauce evenly over the arranged burritos in the baking dish.
- Add cheese topping and cover: Sprinkle the remaining shredded cheese evenly over the top of the sauced burritos. Cover the baking dish with aluminum foil to help the burritos cook evenly and keep moisture inside.
- Bake covered: Place the covered dish in the preheated oven and bake for 20 minutes. This allows the flavors to meld and the filling to heat through.
- Bake uncovered: Remove the foil and continue baking for an additional 10 minutes until the cheese on top is bubbly and golden brown.
- Garnish and serve: Once baked, optionally sprinkle with chopped cilantro for a fresh herbal note. Serve the burritos warm and enjoy!
Notes
- Rotisserie chicken is a convenient shortcut for this recipe, but you can also use homemade cooked chicken breast or thighs.
- Feel free to customize the filling by adding corn, diced bell peppers, or jalapeños for extra flavor and texture.
- Sour cream can be substituted with Greek yogurt for a healthier twist.
- To make this recipe gluten-free, use gluten-free tortillas instead of flour tortillas.
- Leftover burritos can be wrapped individually and frozen for up to 3 months. Reheat in the oven or microwave until warmed through.
