Everyone enjoys chicken burritos as a quick and simple dinner.
A savory combination of chilis, herbs, and fire-roasted tomatoes is combined with shreds of chicken. Take everything and wrap it in a tender wheat tortilla. Bake or fry.
Chicken Burritos with homemade salsa or guacamole, sour cream, or your preferred taco-inspired toppings!
How are chicken burritos made?
Get creative with the stuffing for your chicken burrito; almost anything goes! It’s simple thanks to pre-made sauce, pre-shredded cheese, and store-bought or leftover rotisserie chicken! Diced tomatoes and green chiles can be substituted for fire-roasted tomatoes, which add a lot of flavors.
The only ingredients in this dish are chicken and cheese, but you may also add refried beans, Tex-Mex rice, diced tomatoes, and more!
Making Chicken Burritos: A Recipe
It’s as simple as 1, 2, and 3 to make chicken burritos!
- Dice-cooked chicken (or leftover baked chicken).
- In a skillet over medium heat, cook the ingredients for the burrito filling. Add the chicken and toss well (per the recipe below).
- Fill each burrito with an equal quantity of chicken mixture, then top with cheese.
It’s time to fill and wrap the burrito now that the filling is ready. To prevent the insides from spilling out, fold the tortilla. Place the salsa on top, seam side down, in the casserole dish, and bake.
What Time Frame Do They Have?
In the refrigerator, these burritos can keep for 4 days if securely wrapped. Place them in a new dish, top with additional salsa and cheese, then warm in the microwave to revive them!
Burrito Freezing Techniques
Make sure the chicken burritos are completely cooled before freezing.
- Burritos should be chilled in the refrigerator for at least an overnight period before being individually wrapped in foil or plastic wrap and covered with salsa. Put them in an envelope with a zipper and the date on it.
- Place in the refrigerator overnight to thaw, or defrost in the microwave, then reheat!
Burrito of chicken
Everyone will request this quick and simple dish time and time again!
|Prepare in 25 minutes
30 minutes for cooking
period: 55 minutes
serving: 6 burritos
- 6 flour tortillas 12″
- 1 jar salsa 16 ounces
- 2 cups Monterey jack cheese shredded, divided
- 1 rotisserie chicken small
- 1 can fire-roasted tomatoes diced, 24 ounces, or canned tomatoes with green chiles
- 2 cans green chilies diced, 4 ounces
- 1 chipotle chili in adobo sauce seeded and minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt
- 1 teaspoon oregano
- Spray a 9×13 pan and preheat the oven to 400°F “Set aside the dish after spraying it with nonstick.
- Chicken should have its skin removed and the meat picked off in bite-sized pieces. put into a bowl.
- Set a 12 “Burrito filling ingredients are added to a skillet over medium heat. To blend, stir.
- The mixture for the burrito filling should be heated for, about 5 minutes.
- Stir in the chicken after adding it. If the skillet contains a lot of moisture, continue cooking it over medium heat only long enough for the water to evaporate.
- Each burrito should have an equal amount of chicken in the middle, followed by 1 12 cups of shredded cheese (reserve 1/2 cup).
- Place them seam-side-down in the casserole dish that has been prepared after rolling them up into burritos.
- Add the remaining shredded cheese on top after spooning the salsa over the burritos.
- When the cheese is melted and the burritos are warm all the way through, place the dish in the oven for about 15 minutes.
Although we prefer to bake these burritos, you can also cook them in a skillet that has been generously greased until they are browned and crisp on both sides (instead of baking with salsa).
Calories: 577 | Carbohydrates: 27g | Protein: 57g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 187mg | Sodium: 1625mg | Potassium: 591mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1296IU | Vitamin C: 13mg | Calcium: 373mg | Iron: 3mg