Description
This Chicken Burritos recipe combines tender, seasoned chicken with refried beans, rice, corn, and melted cheddar cheese wrapped in warm flour tortillas. Cooked skillet-style and optionally toasted in the oven, these burritos are perfect for a hearty lunch or dinner. Serve with salsa, sour cream, and nacho cheese sauce for a delicious Tex-Mex meal.
Ingredients
Scale
Chicken Filling
- 1 pound chicken breasts (skinless and boneless, cut into small pieces)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 medium red bell pepper (chopped)
- 1½ cups refried beans
- ¼ cup water
Burritos
- 8 large flour tortillas
- 2 cups Mexican rice
- 1 cup corn (canned)
- 2 cups cheddar cheese (shredded)
Serve With
- Salsa
- Sour cream
- Nacho cheese sauce
Instructions
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, chili powder, cumin, smoked paprika, and dried oregano. Add the chicken to the skillet and cook for 2 to 3 minutes or until cooked through.
- Add Ingredients: Add chopped onion, minced garlic, and red bell pepper to the skillet with the chicken. Cook until the onion becomes translucent. Stir in refried beans and water, cooking for 2 more minutes until the mixture slightly reduces and thickens.
- Warm Tortillas: Microwave the flour tortillas for about 30 seconds to make them pliable and easier to fold.
- Assemble Burritos: Lay a tortilla flat and layer with Mexican rice, chicken filling, corn, and shredded cheddar cheese. Fold the tortilla up burrito-style. Repeat to make 8 burritos.
- Toast Burritos: Option 1: Wrap burritos in foil and bake in a 350°F oven for 10 minutes. Option 2: Pan-fry over medium-high heat for 2 minutes per side until crispy and cheese melts. Option 3: Heat vegetable oil in a skillet over medium heat and cook burritos seam side down, turning to brown all sides for about 3 minutes per side.
- Serve: Serve hot with salsa, sour cream, and nacho cheese sauce on the side.
Notes
- Warming tortillas before assembling makes them pliable and easier to wrap.
- Use fresh, canned, or frozen corn. If fresh, cook before using; if frozen, thaw and remove excess moisture.
- Refried beans keep the filling juicy and help it hold together.
- Store leftover burritos wrapped in foil or airtight containers in the refrigerator for 2 to 3 days.
- Freeze burritos for up to 3 months individually wrapped in foil for easy defrosting.
