Print Recipe

Baked Chicken Burritos

Baked Chicken Burritos... an easy and delicious meal to make in less than 30 minutes. I love to top my burrito with tomatoes, avocado or guacamole, cilantro and olives.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: Baked Chicken Burritos
Servings: 6
Calories: 402kcal
Author: Jamielyn Nye


  • 6 Old El Paso flour tortillas for burritos
  • 2 Tablespoons olive oil or nonstick cooking spray
  • 3 cups cooked chicken
  • 1 Tablespoon butter
  • 1/3 cup chopped onion
  • 1 (4 ounces) 4-ounce can Old El Paso chopped green chiles
  • 1 (10 ounces) 10-ounce can Old El Paso red enchilada sauce
  • 1 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • Optional toppings: Cilantro sliced olives, diced tomatoes, sliced avocado or guacamole


  • Preheat the oven to 375F. Brush 1 Tablespoon of olive oil onto the bottom of the pan and set aside. You may also use nonstick cooking spray.
  • Heat the butter in a frying pan over medium heat. Add the onion and green chiles and cook for 2 minutes. Stir in the chicken, 1/4 cup red enchilada sauce and cheese and cook until it is melted.
  • Place about 1/2 cup of the mixture into each burrito and roll up. Place onto the baking sheet and brush olive on top of the burritos. Cook for 10 minutes, flip the burritos and cook an additional 7- 10 minutes, or until just golden brown.
  • Add 1/2 cup enchilada sauce to a small pan and cook over medium-low heat. Stir in the sour cream and cook until warm. Top on burritos before or after baking if desired.
  • Enjoy topped with your favorite toppings such as cilantro, sliced olives, diced tomatoes, sliced avocado or guacamole.


You may also mix in 1 cup rice and 1 cup black beans.


Calories: 402kcal | Carbohydrates: 16g | Protein: 24g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 400mg | Potassium: 238mg | Sugar: 2g | Vitamin A: 365IU | Vitamin C: 0.7mg | Calcium: 189mg | Iron: 2mg