Baked Chicken Burritos

What’s cheesy, full of chicken and better than any burrito at a chain restaurant? These baked chicken burritos, that’s what! Our baked chicken burritos recipe has cream cheese and a shredded Colby-Monterey Jack cheese in the burrito sauce, along with chicken broth and earthy seasonings. Add chicken, green peppers, tomatoes, chiles and a can of chili to load these burritos up with flavor and protein. The entire dish is simple to make, with flavors that are bound to delight everyone that tries them. Are you hungry yet?

Ingredients for Baked Chicken Burritos

• Butter: The butter is used to saute the onion and green pepper.
• Onion and green pepper: These both add texture, a little crunch and flavor to the burritos. The green pepper is also a good source of iron and vitamins B6 and C.
• All-purpose flour: The flour, when heated in the butter, makes a roux that thickens the liquid in the burrito filling.
• Chicken broth: Chicken broth adds even more savory flavor to the burritos and keeps the filling moist.
• Diced tomatoes with green chiles: There’s no need to drain the liquid from the canned tomatoes, as this liquid helps flavor the burrito filling. The green chiles in it add a little heat.
• Seasonings: Cumin, chili powder, garlic powder, salt: This seasoning combination adds flavor and umami to the burrito filling, plus a little earthiness and heat.
• Canned chili with beans: The canned chili with beans gives the burritos a deluxe mixture, adding depth to the flavor profile, plus more protein from the beans.
• Cream cheese: The cream cheese melts as it cooks with the burrito filling, making a delicious, cheesy, tangy backdrop for the burrito flavors. The dairy in the cream cheese also helps tame the heat of some of the spicier ingredients.
• Cooked chicken: Cut the cooked chicken into cubes or bite-size pieces for the burritos. It’s okay if the chicken is cold when added to the burrito filling, as it will warm up in the oven.
• Flour tortillas: Warm the tortillas up a little before adding the burrito filling to them, as the warmth makes them easier to fold and roll.
• Shredded Colby-Monterey Jack cheese: The cheese adds a tangy flavor to the burrito filling. Consider grating the cheese yourself, as it tends to melt better than the packaged shredded cheese. A block of cheese also tends to cost less than shredded cheese of the same weight.
• Salsa (optional): Salsa adds festive color to the burritos, and even more Mexican flavor.
• Chopped jalapeno pepper (optional): Add a chopped jalapeno to the dish if you like burritos on the spicy side.

Directions

Step 1:  Make the burrito filling mixture

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Preheat the oven to 350°F. In a Dutch oven, heat the butter over medium-high heat. Add the onion and pepper; cook and stir until they’re tender. Stir in the flour until it’s blended in, then gradually stir in the broth. Bring the mixture to a boil, then cook and stir it for two minutes. Reduce the heat, then stir in the tomatoes, seasonings and, if desired, jalapeno pepper. Cook for five minutes. Add the chili and cream cheese, stirring until the cream cheese is melted. Stir in the cooked chicken.

Step 2: Prepare the burritos

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Spoon about 1/2 cup of the filling across the center of each tortilla; sprinkle each with 1/4 cup of Colby-Monterey Jack cheese. Fold the bottom and sides over the filling and roll up each burrito. Place them in two greased 13×9-inch baking dishes.

Step 3: Bake the burritos

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Bake the dish, covered, for 35 to 40 minutes or until the burritos are heated through. If desired, serve them with salsa.

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Recipe Variations

• Add garlic: Mince a few garlic cloves and saute them with the peppers and onions for added garlicky flavor.
• Change the cheese: Use a shredded Mexican-style cheese blend, which often includes cheddar cheese and a Mexican cheese called asadero, along with the Monterey Jack.
• Use turkey instead: Leftover cooked turkey is just as tasty as chicken in a baked burrito! Shred or cube the turkey as you would with the chicken.

How to Store Baked Chicken Burritos

When they’ve cooled, store the burritos in a covered container in the refrigerator, where they’ll keep for three to four days. Keep in mind that if the cooked chicken is already leftover from a couple nights ago, that’ll reduce the longevity of the burritos.

Can you make baked chicken burritos ahead of time?

Absolutely! Either complete the entire recipe, or do all but the baking part and place the cooled dish in the refrigerator, covered, until you’re ready to bake the burritos.

Baked Chicken Burritos Tips

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How can I lower the sodium in baked chicken burritos?

Use a low-sodium or unsalted chicken broth to cut out a lot of the sodium. Some canned tomatoes with chiles may also be somewhat high in sodium, so either choose a lower-sodium version, or rinse and drain the tomatoes and chiles before adding them to the burrito filling. Also look for a low-sodium version of canned chili.

Could I use ground chicken instead?

Yes, you can use ground chicken in baked chicken burritos. Just cook the chicken, along with the peppers and onions, until the meat is no longer pink. Ground turkey also works well in baked burritos.

How can I make these taste like Buffalo chicken wings?

To give the burritos a Buffalo-wing flair, omit the chili, cumin and chili powder and instead add ranch seasoning mix and Buffalo wing sauce. Stir the wing sauce to taste, a little at a time, when the cream cheese is starting to melt.