Ingredients
- 4 large flour tortillas (burrito-size)
- 3 cups shredded cooked chicken
- 1 can (15 oz) refried beans
- 2 cups cooked rice
- 1/2 onion, diced
- 1 can (4 oz) diced green chiles
- 2 cans (10 oz each) red enchilada sauce
- 2 cups shredded Mexican-blend cheese
- 1 tsp ground cumin
- Sour cream, guacamole, and cilantro, for serving
Instructions
- Warm the fillings. Heat the oven to 400°F (200°C). Warm the refried beans in a small pot; stir the green chiles, onion, and cumin into the shredded chicken.
- Roll the burritos. Warm the tortillas so they're pliable. On each, layer rice, beans, and the chicken mixture. Fold in the sides and roll up tightly; place seam-side down in a greased 9x13-inch dish.
- Smother them. Pour the enchilada sauce generously over the burritos, making sure every inch is covered. Sprinkle evenly with cheese.
- Bake until bubbly. Bake 15-18 minutes until the cheese is melted and the sauce bubbles at the edges. Rest 5 minutes, then serve with sour cream, guacamole, and cilantro.
🌯 Burrito building
Covering every inch with sauce is key — any exposed tortilla turns tough and chewy in the oven. Warm tortillas roll without tearing; cold ones crack. Assemble up to a day ahead and bake when ready for the easiest dinner-party main.
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Can I use ground beef instead?
Yes — 1 pound of seasoned, browned ground beef swaps in perfectly for the chicken.
Can I make them ahead?
Yes — roll and refrigerate up to 24 hours. Add the sauce and cheese just before baking.
How do I reheat leftovers?
Cover with foil and bake at 350°F for 15-20 minutes; the microwave works but softens the tortillas.