🌯 Baked Chicken Burritos
📝 Ingredients (Makes 6 burritos):
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2 cups cooked, shredded chicken (rotisserie works great)
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1 cup cooked rice (optional, or use cauliflower rice for low-carb)
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1 cup black beans, rinsed and drained
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1/2 cup corn (fresh, canned, or frozen)
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1 cup shredded cheddar or Mexican blend cheese
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1/2 cup salsa or enchilada sauce
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1/4 cup sour cream or Greek yogurt
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1 tsp cumin
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1/2 tsp chili powder
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Salt and pepper, to taste
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6 large flour tortillas (burrito size)
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Cooking spray or melted butter for brushing
👩🍳 Instructions:
1. Preheat Oven:
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Preheat to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Make the Filling:
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In a large bowl, mix the shredded chicken, rice, beans, corn, salsa, sour cream, cheese, and seasonings. Adjust salt and spice to taste.
3. Assemble the Burritos:
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Warm the tortillas slightly to make them easier to roll.
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Spoon the filling down the center of each tortilla.
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Fold in the sides, then roll tightly like a burrito.
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Place seam-side down on the prepared baking sheet.
4. Bake:
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Lightly brush or spray the tops with oil or melted butter for crispiness.
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Bake for 15–20 minutes, or until golden and slightly crispy.
5. Serve:
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Serve hot with toppings like guacamole, extra salsa, sour cream, or chopped cilantro.
🔄 Variations:
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Add jalapeños or hot sauce for spice.
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No rice? Sub with sautéed bell peppers or extra beans.
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Low-carb? Use low-carb tortillas or bake the filling as a casserole.
Let me know if you want a freezer-friendly version or a smothered burrito with sauce and cheese baked on top!
