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Chicken burritos are always a hit with my family thanks to their perfectly seasoned juicy chicken filling wrapped up with beans rice corn and lots of melty cheese. This recipe is my go to for busy weeknights and it is such a crowd pleaser that we often freeze a batch for easy lunches later in the week
I remember making these burritos one night when I had leftover chicken and not much time for dinner. My kids raved about them and now they are a weekly request in our house
Ingredients
- Chicken breasts skinless and boneless sliced small: Tender juicy protein that absorbs all the flavors. Choose chicken that looks pink and moist not dry
- Salt and pepper: Essential seasonings. Use kosher salt and freshly ground pepper for best taste
- Chili powder: Brings a warm earthy spice. Opt for a fresh vibrant blend
- Cumin: Deepens the Mexican flavor with its rich aroma. Buy whole seeds and grind them yourself if you can
- Smoked paprika: Adds smokiness. Spanish smoked paprika gives the most authentic kick
- Dried oregano: Balances everything with an herby note. Mexican oregano is brightest but regular works too
- Olive oil: For sautéing. Use extra virgin for flavor
- Onion: Chopped for aromatic sweetness. Go for a heavy firm onion with shiny skin
- Garlic: Minced adds pungent depth. Pick plump cloves without green shoots
- Red bell pepper: Chopped for sweetness and color. Look for glossy vibrant peppers with no soft spots
- Refried beans: Give creamy texture and hold the filling together. Choose a can with minimal additives or make your own for richer taste
- Water: To adjust consistency. Use filtered water for clean flavor
- Flour tortillas: Soft pliable wrapper. Find fresh tortillas that bend easily not stiff or cracked
- Mexican rice: Adds flavor and fluffiness. Leftover or homemade is just fine
- Corn: Sweet crunch to balance the spices. Choose canned frozen or fresh corn depending on season and preference
- Cheddar cheese: Melts beautifully for creamy texture. Shred your own for the best flavor and melt
- Salsa: For a fresh zesty topping. Choose your favorite brand or make a fast homemade version
- Sour cream: Cools the spice and adds creamy tang. Use full fat for the best results
- Nacho cheese sauce: For extra decadent richness. Totally optional but highly recommended if you love cheese
Step-by-Step Instructions
- Cook the Chicken:
- Heat a large skillet with olive oil over medium high. Toss chicken pieces with salt pepper chili powder cumin smoked paprika and oregano. Add to the skillet in an even layer. Stir frequently for 2 to 3 minutes until cooked through and golden. Remove any extra liquid so the pan stays hot
- Build the Filling:
- Add your chopped onion garlic and red bell pepper to the same pan. Sauté over medium for about 3 more minutes until onions turn translucent and peppers soften. Stir in refried beans and water. Mix until everything comes together in a thick creamy filling. Simmer about 2 minutes until no longer watery
- Warm the Tortillas:
- Take your flour tortillas and wrap them in a damp paper towel. Microwave for about 30 seconds until they are soft and pliable. This helps them to fold neatly without splitting
- Assemble the Burritos:
- Lay out each tortilla and layer with fluffy rice a generous scoop of the chicken bean filling a sprinkle of corn and plenty of shredded cheddar. Fold the edges in and roll up tight into a burrito shape
- Toast or Crisp the Burritos:
- For extra flavor and crunch wrap burritos in foil and bake in a 350 F oven for 10 minutes or pan fry over medium high for 2 minutes each side until golden and cheese melts inside. You can also crisp seam side down in a skillet with a bit of oil if you like them extra toasty
- Serve and Top:
- Serve your burritos hot with sides of salsa and sour cream. Add nacho cheese sauce for an indulgent treat
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The smoked paprika is my favorite ingredient here because it gives these burritos the irresistible depth that rivals any takeout burrito. I can still picture the first time I nestled these crispy burritos onto a platter and my whole family raced to the table all smiles
Storage Tips
Wrap any leftover burritos tightly in foil or place in an airtight container. They keep well in the fridge for up to three days. For longer storage freeze them individually so you can reheat straight from the freezer whenever hunger strikes
Ingredient Substitutions
Swap chicken for cooked turkey or rotisserie chicken to save time. For a vegetarian option double up the beans and add sautéed mushrooms or peppers. Monterey Jack or pepper jack work wonderfully in place of cheddar
Serving Suggestions
Pile high with shredded lettuce diced tomatoes sliced jalapenos or avocado for a fresh twist. These burritos make a fantastic lunch or dinner served with chips and guacamole or a crisp side salad
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Cultural Context
While burritos are an iconic Tex Mex comfort food they have roots in northern Mexico. Regional versions often use beef or beans and different wraps but stuffing them full with juicy chicken beans rice and cheese has won over plenty of American kitchens
Frequently Asked Questions
- → How can I keep the burrito filling from falling out?
The refried beans act as a binder, holding the chicken and vegetables together to create a cohesive filling.
- → Can I use leftover chicken instead of cooking fresh?
Yes, simply shred or chop the cooked chicken and warm with the seasonings and other filling ingredients.
- → What’s the best way to toast burritos for a crisp finish?
Wrap burritos in foil and bake, or pan-sear uncovered in a skillet until golden brown on each side for a crispy texture.
- → Are there alternative fillings I can add?
You can add sautéed vegetables, black beans, or swap cheeses for a twist on the classic flavor profile.
- → How should I store and reheat leftovers?
Wrap tightly in foil and refrigerate up to 3 days, or freeze up to 3 months. Reheat in the oven or microwave until hot throughout.
- → Is fresh, frozen, or canned corn best for these burritos?
All options work. If using fresh corn, cook it first. Thaw frozen corn and drain excess moisture for best results.