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.
Ingredients
- 8 burrito-sized flour tortillas
- 3 cups rotisserie chicken , shredded
- 2 Tablespoons lime juice
- 2 Tablespoons honey
- 4 cloves garlic , minced
- 2-3 teaspoons chili powder
- 2 cups cilantro lime rice , or instant rice
- 15 ounces pinto beans
- 1 to 2 cups shredded cheese , I use colby jack or mozzarella
Sauce
- 16 ounce salsa verde , I used Herdez
- ½ cup heavy cream , more as desired
Optional toppings: Pico de gallo, cilantro, sliced olives, sliced avocado or guacamole
Instructions
- Prep chicken. Preheat the oven to 325ºF. In a large bowl, whisk together 2 Tablespoons lime juice, 2 Tablespoons honey, 4 cloves garlic and 2-3 teaspoons chili powder. Then add 3 cups shredded chicken.
- Creamy sauce. In a medium bowl, whisk together 16 ounces salsa verde and 1/2 cup heavy cream. Use more if you'd like it more creamy and less spicy.
- Begin to fill the burritos by placing 1/4 cup rice down the middle of the tortillas, followed by a spoonful of beans and 1/4 cup chicken. Add 2-3 Tablespoons of cheese and then fold up both ends and roll tightly.
- Bake. Place the burritos on a baking sheet and spoon the sauce over the top of the burritos. Top with the remaining shredded cheese. Bake 20-30 minutes or until the cheese is bubbly and the burritos are hot.
- Serve while warm. Garnish with pico de gallo or your favorite toppings.
Notes
Rice: You can use precooked rice to make this recipe easier, but if you have the time, I highly recommend making this cilantro lime rice.
Chicken: If you want to cook your own chicken, I recommend using this shredded chicken.
Substitutions: You may use black beans in place of pinto beans. You may also use half in half instead of the heavy cream or leave out entirely.
Freezer instructions: These will freeze best without the cheese and sauce on top. Freeze them before baking. Wrap each burrito tightly in foil or plastic and then store in a freezer container. When ready to use, let thaw in the refrigerator overnight. To heat, bake as directed above.
Recipe adapted from Raised In The Kitchen
Nutrition
Calories: 639kcal, Carbohydrates: 76g, Protein: 38g, Fat: 20g, Saturated Fat: 8g, Cholesterol: 117mg, Sodium: 1026mg, Potassium: 491mg, Fiber: 6g, Sugar: 10g, Vitamin A: 818IU, Vitamin C: 4mg, Calcium: 155mg, Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
