Easy Smothered Baked Chicken Burritos with Creamy Sauce
These Smothered Baked Chicken Burritos combine shredded chicken, rice, and beans wrapped in tortillas and baked under a creamy enchilada sauce and melted cheese.
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Cooking tools:
- Baking dish
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Aluminum foil
- Spatula
- Plate
Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup cooked rice (white, brown, or Mexican-style)
- 1 cup black beans, rinsed and drained
- 1/2 cup salsa (mild, medium, or hot based on preference)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt
- pepper
- 6 large flour tortillas (8-10 inch size)
- 1 cup shredded cheddar or Monterey Jack cheese, divided
- 1 cup red enchilada sauce
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped (optional)
- Additional sour cream for serving (optional)
- Sliced avocado or guacamole (optional)
- Pico de gallo or additional salsa (optional)
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