Baked Chicken Burritos with Cheesy Green Chili Sauce
A tasty and quick recipe for baked chicken burritos smothered in a cheesy green chili sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (leftovers work wonders here!)
- 1 cup cooked rice (white, brown, or whatever you have on hand)
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (frozen works great—no need to thaw!)
- 1 cup shredded cheese (cheese makes everything better)
- 1 teaspoon taco seasoning
- 6 large burrito-sized tortillas
Sauce Ingredients
- 1 can (10 oz) diced green chilies
- 1 can (10 oz) cream of chicken soup
- 1 cup milk
- to taste cup additional cheese for topping (more is always merrier!)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together your shredded chicken, cooked rice, black beans, corn, shredded cheese, and taco seasoning.
- In another bowl, combine the diced green chilies, cream of chicken soup, and milk. Whisk together until smooth.
- Grab your tortillas and place a generous scoop of the chicken filling at the center of each one. Fold the sides inward and roll them up tightly.
- Arrange the burritos seam-side down in a greased baking dish. Pour the cheesy green chili sauce over them and top with additional cheese.
Baking
- Bake for about 25-30 minutes or until everything is bubbling and golden brown.
Notes
You can assemble these burritos ahead of time and refrigerate them for up to a day. Leftover rotisserie chicken works great for this dish.