Baked Chicken Burritos Recipe in First Coʍmеնτ Enjoy

You know that moment when you crave something cozy, filling, and just downright tasty but don’t want to slave over the stove? That’s exactly where this baked chicken burritos recipe saved me time and time again. I still remember the first time I made these—my kitchen instantly filled with that smoky, spicy aroma that just pulls you in. Plus, the crispy edges on the burritos after baking? Absolute magic! It’s like a warm hug wrapped in a tortilla. If you’re anything like me and love meals that come together easily but still wow your taste buds, you’re in for a real treat here. Let me take you through how to nail it every time with simple steps and flavors that’ll have you reaching for seconds (or thirds!).

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Ingredients

For the Main Dish:

• 2 cups cooked shredded chicken (rotisserie or homemade)
• 1 cup cooked rice (white or brown)
• 1 cup black beans, drained and rinsed
• 1 cup shredded cheddar or Mexican blend cheese
• 1/2 cup salsa (mild or spicy, your choice)
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika (optional, for extra smoky depth)
• 4 large flour tortillas (10-inch works best)
• Cooking spray or a little oil for baking dish

For the Sauce / Garnish (if applicable):

• Sour cream or Greek yogurt, for serving
• Chopped fresh cilantro
• Avocado slices or guacamole
• Extra salsa

How I Make It

Step 1:

First, preheat your oven to 375°F. In a large bowl, mix the cooked shredded chicken, rice, black beans, salsa, and all the spices—chili powder, cumin, garlic powder, and smoked paprika. Stir until everything is evenly coated and you get that lovely scent of spices mingling. This filling tastes best when fully seasoned, so don’t be shy with the spices!

Step 2:

Warm your tortillas briefly in the microwave for about 20 seconds wrapped in a damp paper towel. This makes them flexible and less likely to tear while rolling. Lay each tortilla flat and spoon about ¾ cup of filling down the center.

Step 3:

Top the filling with about 2 tablespoons of shredded cheese per burrito. Then, fold in the sides and roll tightly from the bottom up, making sure the filling stays snug inside.

Step 4:

Lightly grease a baking dish with cooking spray or olive oil. Place the burritos seam-side down to help them stay closed during baking. Spray or brush the tops lightly with oil for that golden, slightly crispy finish.

Step 5:

Bake uncovered for about 20-25 minutes, or until the tortillas are golden and crisp on the edges and the cheese inside is melted and bubbly.

Step 6:

Remove from the oven, let them cool for a couple of minutes, then serve topped with sour cream, chopped cilantro, avocado slices, and extra salsa for dipping or drizzling.

Variations & Tips

• Swap chicken for ground beef or turkey for a different protein twist.
• Make it vegetarian by adding sautéed veggies like bell peppers, corn, and zucchini.
• Use flour or corn tortillas depending on your preference or dietary needs.
• Add a splash of lime juice to the filling for a zesty finishing touch.
• If you want extra melty cheese, sprinkle some on top of the burritos before baking.
• Leftovers freeze well—wrap individually in foil and reheat in the oven.

How I Like to Serve It

These baked chicken burritos are perfect for busy weeknights or lazy weekends. I love pairing them with a crisp green salad or some crunchy tortilla chips. For cooler months, a warm bowl of black bean soup alongside makes the meal even cozier. And during game day? These burritos disappear fast with friends and family cheering on.

Notes

• Store leftover burritos tightly wrapped in the fridge for up to 3 days.
• To reheat, bake at 350°F for 10-15 minutes or microwave covered with a damp paper towel to keep tortillas soft.

Closing: This baked chicken burritos recipe is my go-to because it’s fuss-free, packed with flavor, and always brings everyone back for seconds—comfort food done right!