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To truly appreciate smothered baked chicken burritos, it’s essential to understand their origins and the cultural significance they hold. The term "burrito" is derived from the Spanish word for "little donkey," likely referring to the rolled shape of the dish that resembles the bundles carried by donkeys. While the burrito's exact origins are debated, it is believed to have emerged in the Mexican state of Chihuahua, where it was a practical way to wrap up meals for portability.

Smothered Baked Chicken Burritos

Discover the deliciousness of smothered baked chicken burritos, a family favorite perfect for busy weeknights. This comforting dish combines tender chicken, rice, black beans, and melting cheese, all enveloped in flavorful enchilada sauce. With endless customization options, it's easy to cater to different tastes and dietary preferences. Ideal for sharing at family gatherings or meal prep, these burritos promise to become a staple that everyone will love.
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Ingredients
  

2 cups cooked chicken, shredded

1 cup cooked rice (white or brown)

1 cup black beans, rinsed and drained

1 cup corn (canned or frozen)

1 cup shredded cheese (cheddar or Mexican blend)

1 cup enchilada sauce (store-bought or homemade)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon garlic powder

Salt and pepper to taste

6 large flour tortillas

1 cup sour cream (for serving)

Fresh cilantro, chopped (for garnish)

1 avocado, sliced (optional)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Mix Filling: In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, corn, half of the cheese, cumin, chili powder, garlic powder, salt, and pepper. Mix until everything is well incorporated.

      Prepare Tortillas: Take one flour tortilla and place about 1/2 cup of the filling mixture in the center. Roll the tortilla tightly, tucking in the ends as you roll, and place seam-side down in a greased 9x13 inch baking dish. Repeat this process for all tortillas.

        Add Sauce: Once all burritos are rolled and in the baking dish, pour the enchilada sauce evenly over the top. Make sure to cover all burritos well to prevent them from drying out.

          Top with Cheese: Sprinkle the remaining cheese over the top of the burritos.

            Bake: Cover the baking dish with aluminum foil (to prevent excessive browning), and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is bubbly and golden brown.

              Cool & Serve: Remove from the oven and allow to cool for about 5 minutes. Serve warm with a dollop of sour cream, a sprinkle of fresh cilantro, and optional sliced avocado on the side.

                Prep Time, Total Time, Servings:

                  20 minutes | 50 minutes | 6 servings