Baked Chicken Burritos

These baked chicken burritos are made with flour tortillas filled with honey lime chicken, cilantro lime rice, pinto beans and topped with a creamy salsa verde sauce and cheese.

Baked Chicken Burritos Recipe

Mexican-inspired baked chicken burritos are made with a soft homemade flour tortilla, seasoned shredded chicken, cilantro lime rice, pinto beans and lots of gooey melted cheese. Not to mention a creamy salsa verde sauce on top then baked in the oven for a delicious, satisfying and comforting meal.

Chicken burritos are a classic Mexican dish just like a bean burrito, baked chicken taquito and green chile enchilada! Instead of only enjoying them at your favorite Mexican restaurant, you can easily make them at home too.

This baked burritos recipe isn’t a “throw-everything-in-a-tortilla” it’s next level delicious with purposeful flavors and textures! The extra step in the oven creates a crispy tortilla with a nice and bubbly cheesy top. It takes the burritos from ordinary to extraordinary!

Best Way to Fold a Burrito

There really is an art to folding the perfect burrito. You want to add just enough filling so that it’s hearty and delicious. However you don’t want to overfill the burrito or else the tortilla may break or the filling may fall out. Then roll up the sides tightly so that everything stays intact.

To assemble burritos:

• Spoon the filling in center of each tortilla (lengthwise). You don’t want the filling to go all the way to the edges and there should be some empty space on each side.
• Start with rice first, then add a scoop of beans, then the meat on top. I like to add about 1/4 cup rice and chicken. Using a measuring cup is helpful so that you don’t get heavy handed. :) Then sprinkle on any extra small toppings like shredded cheese.
• Lastly, fold up both ends of the tortilla and tightly roll the burrito so that it holds its shape. If making baked chicken burritos, place seam side down in baking dish.

Tips + Variations

• Warm tortillas before filling. To make the tortillas more pliable when folding, it helps to warm the tortillas up in the microwave for about 10 to 15 seconds. They’re more stretchy when they’re warm and won’t break as easy.
• Shortcuts. If you’re short on time, use rotisserie chicken. Or use microwave white rice instead of preparing homemade cilantro lime rice.
• Substitutions. Use gluten free or whole wheat tortillas instead of flour. If you want to use corn, I would recommend just filling them like a taco. Substitute pinto beans with black beans or even easy refried beans.
• Spice: If you like heat, mix in extra chili powder or use a hot salsa verde.
• Sauce. The sauce adds another layer of flavor and keeps the tortilla from getting overly crispy. You can use half and half instead of heavy cream, add plain salsa verde on top or even use green enchilada sauce.

Favorite Toppings

As soon as you take the baked chicken burritos out of the oven, pile them high with more of your favorite toppings. Below are some delicious ideas to choose from.

• Pico de gallo
• Sliced avocado or guacamole
• Fresh cilantro
• Sliced olives
• An extra squeeze of lime
• Sour cream

Make Ahead and Freezing

Another perk about chicken burritos are that they make a great freezer meal. You can easily double the recipe and freeze half for an easy lunch or dinner.

1. Fill and fold the burrito as directed. Do not add the cheese and sauce on top.
2. Instead of baking, individually wrap each burrito tightly in foil or plastic wrap.
3. Store in a freezer container or bag.
4. When ready to enjoy, place in the fridge to thaw overnight.
5. Then bake as directed in the instructions below.

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This recipe was adapted from my friend Carrian at Oh Sweet Basil new book Raised In The Kitchen. Her book just published and there are so many delicious recipes I’m dying to try. The book is full of easy recipes like this one. Make sure to check it out!