Smothered Chicken Burritos (55 Minutes)

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There’s nothing quite like tucking into a hearty, smothered chicken burrito to satisfy a big appetite. The tender, spice-infused chicken wrapped in a soft tortilla and drenched in a savory sauce is comfort food at its best. This dish is a hit for its generous filling and the delightful blend of flavors, which are both robust and comforting. It’s an excellent meal for any day of the week, and its versatility allows you to adjust the heat level to your preference.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 cups cooked and shredded chicken (rotisserie works great)
  • 4 large flour tortillas
  • 1 can (15 oz) refried beans
  • 1 cup cooked rice
  • 1 cup shredded cheese blend (cheddar and Monterey Jack)
  • 1 cup red enchilada sauce
  • 1/2 cup sour cream
  • 1/4 cup chopped onions
  • 1/4 cup chopped cilantro
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • Additional cheese for topping
  • Oil for greasing

Instructions

  1. Preheat Oven and Prep Ingredients (5 minutes): Preheat your oven to 375°F (190°C). Have your shredded chicken, cooked rice, and refried beans ready.
  2. Mix Filling (10 minutes): Meanwhile, in a bowl, combine the shredded chicken with cumin, garlic powder, chili powder, paprika, salt, and pepper. Mix well to ensure the chicken is evenly coated with the spices.
  3. Assemble Burritos (10 minutes): Lay out the flour tortillas and spread a layer of refried beans on each. Top with the seasoned chicken, rice, chopped onions, and shredded cheese. Roll up the burritos tightly, tucking in the ends.
  4. Arrange in Baking Dish (5 minutes): Grease a baking dish with oil and place the rolled burritos seam side down.
  5. Smother with Sauce and Cheese (3 minutes): Pour the enchilada sauce over the top of the burritos, making sure they’re completely covered. Sprinkle additional cheese on top.
  6. Bake (25 minutes): Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
  7. Garnish and Serve (2 minutes): Remove from the oven, let cool slightly, then top with a drizzle of sour cream and a sprinkle of chopped cilantro before serving.

Notes

For a golden top, you can broil the burritos for the last few minutes of baking. Be vigilant to avoid burning. Serve hot, with sides of guacamole, salsa, and extra sour cream if desired. These smothered burritos can be personalized with additional fillings like bell peppers, corn, or black beans, and you can adjust the level of spice to your liking with more or less chili powder. Leftovers reheat well, ensuring a tasty lunch or dinner is just minutes away.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 700
  • Sugar: 5g
  • Sodium: 1280mg
  • Fat: 30g
  • Carbohydrates: 70g
  • Fiber: 6g
  • Protein: 35g
  • Cholesterol: 85mg

Pair this with...

Easy Flour Tortillas

Start with a mixing bowl and combine all-purpose flour, a touch of baking powder, and a pinch of salt. Add in some lard or vegetable shortening, working it into the flour with your fingers until the mixture resembles coarse crumbs. Slowly pour in warm water, mixing until a dough forms. Knead this dough on a lightly floured surface until smooth. Divide it into golf-ball sized portions. Roll each one out into a thin, flat circle. Now, heat a skillet over medium-high heat. Cook each tortilla for about a minute on each side or until you see golden brown spots. Stack them under a clean cloth to keep warm and soft as you cook the rest.

Guacamole

Start with ripe avocados - when you give them a gentle squeeze, they should have a little give, but not feel mushy. Halve and pit them, scooping out their green goodness into a bowl. Now, add the juice of a fresh lime. This brightens the flavor and helps keep that vibrant green color. Toss in a finely chopped small red onion, a minced clove of garlic, a small diced tomato, and maybe a deseeded and diced jalapeño if you're in the mood for some heat. A handful of chopped cilantro leaves adds that distinct freshness, but if you're not a fan, it's okay to skip it. Sprinkle in some salt, and then mash everything together. You can use a fork or a potato masher, depending on how chunky you like your guacamole. Give it a taste and adjust the seasonings as needed. Serve it up with tortilla chips or as a side to pretty much anything.

Homemade Salsa

To start, grab about 5 ripe tomatoes. You want them juicy but firm. Dice them up and toss them into a mixing bowl. Add a finely chopped red onion for some bite and crunch. Now, for that classic spicy kick, chop up a jalapeño (or two if you're brave). Remember, the seeds and white parts are the spiciest, so adjust to your liking. Squeeze the juice of a lime over your mixture for that zesty zing. Toss in a good handful of freshly chopped cilantro; it gives salsa its signature flavor. Sprinkle in some salt and give everything a good stir. If you've got a garlic clove lying around, mince it and mix it in for an extra layer of flavor. Let it sit for a bit to let the flavors meld together and enjoy!

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