Ingredients
Equipment
Method
- Preheat your oven to 400˚F. This ensures that your burritos are baked to perfection, with a lovely golden finish.
- In a large bowl, combine the shredded chicken, corn, black beans, salsa, and taco seasoning. Stir well to ensure everything is evenly mixed. The vibrant colors and aromas will make your kitchen come alive!
- Lay a tortilla flat on a clean surface. Add one quarter of the meat mixture to the center of the tortilla and top it with about 1/3 cup of cheese. Try to keep the filling in the center for easy folding.
- Fold the ends of the tortilla in and roll it up burrito style. Make sure to tuck the filling in tightly as you roll. This will help keep everything inside during baking.
- Place the rolled burrito seam-side down in a large casserole dish (9×13 inch) that has been sprayed with cooking spray or oiled. This prevents sticking and makes for easy cleanup.
- Repeat the process until all the burritos are rolled and arranged snugly in the dish. It’s okay if they’re packed together; they’ll hold their shape while baking.
- Pour the enchilada sauce evenly over the top of the burritos, ensuring each one is generously covered. This adds moisture and flavor, making them even tastier!
- Top with any remaining cheddar cheese. Don’t hold back; a little extra cheese never hurt anyone!
- Bake on the lower oven rack for 20 to 25 minutes or until the burritos are piping hot and the cheese is bubbly and golden. Keep an eye on them to avoid burning.
- Remove from oven and garnish as desired with chopped cilantro, pico de gallo, or a dollop of sour cream. Serve immediately and enjoy the smiles around your table!
Notes
Chicken: Any pre-cooked, mild-flavored chicken will work for shredded chicken burritos. Leftovers, boiled or baked chicken breasts, or rotisserie chicken are all great options.
Corn: To swap in frozen corn, thaw it completely first and drain off any extra liquid.
Black Beans: You can use canned black beans, or make a batch of black beans in the crockpot. Pinto beans are a great alternative too.
Salsa: Use your favorite store bought salsa or whip up a batch of homemade salsa.
Taco Seasoning: One packet of store bought taco seasoning provides all salt and spices we need. Use an entire packet or two tablespoons of homemade taco seasoning.
Red Enchilada Sauce: Either canned or homemade enchilada sauce will work. We like red, but green is fine if you like that better.
Cheddar Cheese: A Mexican blend, Monterey jack, or even pepper jack can also be used.
How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store: in the refrigerator for 3-4 days in the freezer up to a month.
How to Freeze: Making this smothered shredded chicken burrito recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months. Mix the chicken filling and transfer to a freezer safe bag. Freeze the filling and tortillas separately. When ready to make thaw both in the fridge for 24-48 hours. Make the recipe from step 3, using fresh cheese for the filling and topping.
How to Reheat: This can be reheated in the microwave in 30 second increments.