Baked Chicken Burritos - Shredded chicken, black beans, cilantro lime rice and cheese rolled into flour tortillas. The burritos are then smothered in red enchilada sauce and baked.
Once the burritos are removed from the oven they are topped off with sliced avocado, sour cream and cilantro. This is a super easy and delicious dinner to serve for the family!
Ingredients you need to make Baked Chicken Burritos:
Shredded Chicken - You can use rotisserie chicken or cooked chicken and shred with two forks. Here is my Shredded Chicken Recipe.
Oil - I almost always use avocado oil but you may use olive or canola as well.
Onion - We used yellow onion, but you can use red or white onion as well.
Salsa - You can use your favorite homemade salsa or store-bought salsa.
Black Beans - You'll need one can of black beans, but you may also use pinto beans or refried beans.
White Rice - Cooked white rice will used for the cilantro lime rice.
Lime - You'll need about a half tablespoon of lime juice. I highly recommend using a fresh lime.
Cilantro - Fresh cilantro is best and there really is no substitution.
Cheddar Cheese - We used sharp cheddar cheese but you may also use a Mexican cheese blend or jack cheese.
Flour Tortillas - Large burrito sized flour tortillas.
Sour Cream - This will be used as an optional sour cream.
Avocado - Fresh sliced avocado for an optional topping. You can also use guacamole.
For the enchilada sauce:
Oil - I almost always use avocado oil but you may use olive or canola as well.
All-Purpose Flour - Used to thicken your enchilada sauce.
Tomato Paste - Adds a nice tomato flavor to the enchilada sauce. You can use tomato sauce as a substitute.
Cumin, Dried Oregano, Chili Powder, Salt, Black Pepper - Seasonings used in the enchilada sauce.
Water - Used as the liquid in the enchilada sauce. You can also use chicken broth for added flavor.
How to make Baked Chicken Burritos:
For the enchilada sauce: In a small saucepan over medium heat, add oil and flour. Stir in tomato paste, cumin, oregano, chili powder, salt, and pepper. Add water and bring sauce to a simmer. Cook for 10-15 minutes until sauce thickens, stirring occasionally. Remove from heat.
Heat oil in a large skillet over medium heat, add diced onion. Cook until onions are tender. Add shredded rotisserie chicken and salsa and stir to combine. Remove from heat.
In a small bowl, combine cooked white rice, lime juice and chopped cilantro.
Preheat oven to 375 degrees.
Pour about half of the enchilada sauce into the bottom of a large baking dish (about 9" x 13").
Assemble the burritos: Evenly distribute black beans, cilantro lime rice, chicken mixture and cheddar cheese between all four burritos. Fold the burritos and transfer them to the baking dish with the enchilada sauce. Pour remaining enchilada sauce on top of the burritos.
Cover the dish with foil and bake for 25 minutes.
Remove burritos from the oven and allow to cool for a few minutes before serving. Serve burritos with sour cream, cilantro, sliced avocado and your favorite hot sauce (optional). Enjoy!
More Baked Mexican Recipes:
Chicken Mole Enchiladas - Shredded chicken enchiladas layered with corn or flour tortillas, shredded chicken, Mexican cheese, smothered in homemade mole sauce. Serve with a sprinkle of cotija cheese and cilantro.
Ground Beef Enchiladas - Layered with flour tortillas, ground beef, onions, green bell pepper, the best homemade enchilada sauce, and melty cheese!
Green Chile Chicken Enchiladas - Flavor packed enchiladas loaded with shredded chicken, sour cream and cheese smothered in green enchilada sauce topped with sliced avocado and fresh cilantro.
Mexican Side Dish Recipes:
Instant Pot Mexican Refried Beans - The easiest, most delicious authentic style Mexican refried beans made in an instant pot (pressure cooker)!
Mexican Rice - (Spanish Rice) The perfect side dish to pair with your favorite enchiladas, tacos, tamales, burritos and more!
Mexican Sweet Corn Cake - Best, easy sweet corn cake pairs amazing with your favorite Mexican main courses, chilis, and more! With only four ingredients, this corn cake is so easy to make and absolutely delicious!
Best Homemade Guacamole - Delicious fresh guacamole recipe made with fresh avocados, tomatillos, jalapeno, cilantro and lime juice. Serve with chips for the perfect appetizer.
Baked Chicken Burritos
Ingredients
- 2 ½ cups Shredded Chicken
- 1 tablespoon Oil
- ½ cup Onion diced
- ¾ cup Salsa we use hot red salsa
- 1 15 oz. Can Black Beans drained
- 1 cup White Rice cooked
- ½ tablespoon Lime Juice
- 2 tablespoon Cilantro chopped
- ¾ cup Cheddar Cheese grated
- 4 Flour Tortillas large burrito size
- Sour Cream optional topping
- Avocado optional topping
For the enchilada sauce:
- 2 tablespoon Oil
- 2 tablespoon All-Purpose Flour
- 1 tablespoon Tomato Paste
- ¼ teaspoon Cumin
- ¼ teaspoon Dried Oregano
- 2 tablespoon Chili Powder
- 2 cups Water
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- For the enchilada sauce: In a small saucepan over medium heat, add oil and flour. Stir in tomato paste, cumin, oregano, chili powder, salt, and pepper. Add water and bring sauce to a simmer. Cook for 10-15 minutes until sauce thickens, stirring occasionally. Remove from heat.
- Heat oil in a large skillet over medium heat, add diced onion. Cook until onions are tender. Add shredded rotisserie chicken and salsa and stir to combine. Remove from heat.
- In a small bowl, combine cooked white rice, lime juice and chopped cilantro.
- Preheat oven to 375 degrees.
- Pour about half of the enchilada sauce into the bottom of a large baking dish (about 9" x 13").
- Assemble the burritos: Evenly distribute black beans, cilantro lime rice, chicken mixture and cheddar cheese between all four burritos. Fold the burritos and transfer them to the baking dish with the enchilada sauce. Pour remaining enchilada sauce on top of the burritos.
- Cover the dish with foil and bake for 25 minutes.
- Remove burritos from the oven and allow to cool for a few minutes before serving. Serve burritos with sour cream, cilantro, sliced avocado and your favorite hot sauce (optional). Enjoy!
Maret
Made your Mexican Shredded chicken for this recipe, so the chicken was nicely seasoned. I had a few "not according to the recipe" moments: My enchilada sauce didn't thicken very much after simmering it more than 20 minutes. Perhaps I measured something incorrectly. And the burrito size labeled tortillas were too small! I ended up dividing the filling among SIX tortillas and they were still so full I couldn't fold them properly. So I propped them up taco-style in the baking dish.
(Sometimes a cook must improvise!) Even so, the result was delicious! Eating one-sixth rather than one-fourth of the filling was about right for us given we had 2 side dishes. Next time, if the sauce appears too runny, I might leave the foil off for part of the baking time. Thank you for a keeper recipe.