Baked Chicken Burritos

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Baked Chicken Burritos – A Cheesy, Oven-Crisped Twist on a Mexican Classic

Introduction

These Baked Chicken Burritos are everything you love about Mexican food—savory shredded chicken, fluffy rice, melty cheese, and bold spices—all wrapped in a warm tortilla and baked to golden perfection.

Unlike traditional burritos that are served fresh off the skillet, this version gets a quick trip to the oven, creating a crispy exterior and bubbling cheese topping that takes it to the next level. Whether you’re cooking for a weeknight dinner, meal prepping for the week, or feeding a hungry crowd, these burritos are satisfying, customizable, and freezer-friendly.

Ingredients

For the Filling

  • 2 cups cooked chicken (shredded or chopped)
  • 1 cup cooked rice (white, brown, or Mexican-style)
  • ½ cup canned black beans or pinto beans, drained
  • ½ cup corn kernels (fresh, frozen, or canned)
  • ½ cup diced tomatoes or salsa
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp garlic powder
  • Salt and pepper, to taste
  • 1 cup shredded cheddar or Mexican cheese blend

For Assembly

  • 6 large flour tortillas (burrito-size)
  • ½ cup shredded cheese (for topping)
  • 2 tbsp melted butter or olive oil (for brushing)

Optional Toppings

  • Sour cream
  • Guacamole or sliced avocado
  • Fresh cilantro
  • Jalapeños
  • Lime wedges
  • Salsa or hot sauce

Instructions

Step 1: Preheat Oven

  • Preheat oven to 375°F (190°C).
  • Line a baking sheet with parchment paper or lightly grease a baking dish.

Step 2: Make the Filling

  • In a large bowl, combine chicken, rice, beans, corn, tomatoes, spices, and cheese.
  • Mix until evenly combined. Taste and adjust seasoning.

Step 3: Assemble the Burritos

  • Warm tortillas slightly to make them more pliable.
  • Spoon about ½ cup of filling into the center of each tortilla.
  • Fold in the sides, then roll tightly into a burrito.
  • Place seam-side down on the baking sheet.

Step 4: Bake

  • Brush tops of burritos with melted butter or oil.
  • Sprinkle with extra cheese.
  • Bake for 20–25 minutes, or until golden and heated through.

Step 5: Serve

  • Let cool for 5 minutes.
  • Garnish with your favorite toppings and serve warm.

Tips for Success

  • Use rotisserie chicken for a quick shortcut.
  • Warm tortillas before rolling to prevent cracking.
  • Don’t overfill—it makes rolling and baking easier.
  • Add sauce: Spoon enchilada sauce or salsa verde over burritos before baking for a smothered version.
  • Make ahead: Assemble burritos and refrigerate or freeze before baking.

Serving Suggestions

  • Serve with Mexican rice, refried beans, or a fresh salad.
  • Pair with a margarita, agua fresca, or iced tea.
  • Add tortilla chips and queso for a full Tex-Mex spread.

Variations to Try

Style Swap or Add Flavor Twist
Spicy Kick Jalapeños, hot sauce, pepper jack Bold and fiery
Veggie Version Zucchini, mushrooms, spinach Light and fresh
BBQ Chicken BBQ sauce, red onion, cheddar Sweet and smoky
Breakfast Burrito Scrambled eggs, bacon, hash browns Morning comfort
Gluten-Free GF tortillas, rice paper wraps Allergy-friendly option

Storage & Reheating

  • Refrigerate leftovers for up to 4 days.
  • Freeze unbaked burritos individually wrapped for up to 2 months.
  • Reheat in oven at 350°F for 15–20 minutes or microwave for 1–2 minutes.
  • Add sauce or cheese before reheating to keep moist.

Behind the Recipe

This recipe was inspired by the idea of turning a handheld favorite into a baked, family-style meal. Baking the burritos adds texture and melds the flavors beautifully, while the filling is endlessly adaptable. It’s a dish that’s comforting, customizable, and perfect for sharing.

Conclusion

These Baked Chicken Burritos are crispy, cheesy, and packed with flavor. Whether you serve them for dinner, freeze them for later, or dress them up for a party, they’re a guaranteed hit. Easy to make, fun to customize, and perfect for busy nights or festive gatherings.

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