0 from 12 votes
Smothered Shredded Chicken Burritos
Seasoned chicken, corn, beans, and cheese are wrapped in large tortillas before being smothered in enchilada sauce and baked to create a delicious, family friendly meal in just 30 minutes.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 661 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 3 cups shredded chicken
- 1 can corn drained
- 1 can black beans drained and rinsed
- 1/2 cup salsa
- 2 tablespoons taco seasoning (1 packet)
- 4 extra large flour tortillas burrito size
- 10 ounces Red Enchilada Sauce (1 can)
- 1.5 cups sharp cheddar cheese
Garnish (optional)
- chopped cilantro
- Pico de Gallo
- sour cream
Instructions
- Preheat the oven to 400˚F.
- In a large bowl, combine the shredded chicken, corn, black beans, salsa and taco seasoning.
- Lay a tortilla flat and add one quarter of the meat mixture to the center of the tortilla. Add about 1/3 cup of cheese on top.
- Fold the ends of the tortilla in, then roll it up burrito style. Place in a large casserole dish (9x13 inch) that has been sprayed with cooking spray or oiled.
- Repeat until all the burritos are rolled and in the casserole dish.
- Pour the enchilada sauce over the burritos and then top with any remaining cheese.
- Bake on the lower oven rack for 20-25 minutes or until piping hot. Remove from oven and garnish as desired.
Cup of Yum
Notes
- Substitutions:
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- How to Freeze: Making this smothered shredded chicken burrito recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
- How to Reheat: This can be reheated in the microwave in 30 second increments.
- Chicken – Any pre-cooked, mild-flavored chicken will work for shredded chicken burritos. Leftovers, boiled or baked chicken breasts, or rotisserie chicken are all great options.
- Corn – To swap in frozen corn, thaw it completely first and drain off any extra liquid.
- Black Beans – You can use canned black beans, or make a batch of black beans in the crockpot. Pinto beans are a great alternative too.
- Salsa – Use your favorite store bought salsa or whip up a batch of homemade salsa.
- Taco Seasoning – One packet of store bought taco seasoning provides all salt and spices we need. Use an entire packet or two tablespoons of homemade taco seasoning.
- Red Enchilada Sauce – Either canned or homemade enchilada sauce will work. We like red, but green is fine if you like that better.
- Cheddar Cheese – A Mexican blend, Monterey jack, or even pepper jack can also be used.
- in the refrigerator for 3-4 days
- in the freezer up to a month
- Mix the chicken filling and transfer to a freezer safe bag.
- Freeze the filling and tortillas separately.
- When ready to make thaw both in the fridge for 24-48 hours.
- Make the recipe from step 3, using fresh cheese for the filling and topping.
Nutrition Information
Serving
1burrito
Calories
661kcal
(33%)
Carbohydrates
61g
(20%)
Protein
49g
(98%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Cholesterol
121mg
(40%)
Sodium
1507mg
(63%)
Potassium
840mg
(24%)
Fiber
11g
(44%)
Sugar
12g
(24%)
Vitamin A
1487IU
(30%)
Vitamin C
8mg
(9%)
Calcium
385mg
(39%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 661
% Daily Value*
| Serving | 1burrito | |
| Calories | 661kcal | 33% |
| Carbohydrates | 61g | 20% |
| Protein | 49g | 98% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 121mg | 40% |
| Sodium | 1507mg | 63% |
| Potassium | 840mg | 18% |
| Fiber | 11g | 44% |
| Sugar | 12g | 24% |
| Vitamin A | 1487IU | 30% |
| Vitamin C | 8mg | 9% |
| Calcium | 385mg | 39% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.