20 minutes · Serves 6 · We’re giving you the best possible reason to skip the line at Chipotle. Make these burritos ahead and put them in a baking dish to make for an entire group. #mexican #easy #recipe #cheesy #bakedburritos #burritos #familydinner #dinner
That golden, bubbly cheese on top is always a hit. Everyone wants the burrito with the most cheese smothered on it. I can’t say I blame them.
Multi-grain tortillas filled with fajita-style vegetables and creamy refried beans, these fiber packed burritos are topped with a cheesy green chile sauce the whole family will love.
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 garlic cloves, minced
2 c. shredded rotisserie chicken
1 c. enchilada sauce
Juice of 1 lime
Freshly ground black pepper
can black beans, drained
2 c. cooked white rice
1 c. cheddar cheese, divided
1 c. Monterey Jack cheese
6 large flour tortillas
Sour cream, for serving (optional)
Hot sauce, for serving (optional)
Chopped cilantro, for serving (optional)
Preheat oven to 350 degrees F.
Heat olive oil in a large nonstick skillet over medium heat. Add onion and sauté until soft. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken and about 1/2 cup enchilada sauce, or until the chicken is fully coated. Toss until evenly combined. Stir in lime juice and season with salt and pepper to taste.
Working one burrito at a time, lay a tortilla on a cutting board or clean working service. Add a scoopful each of rice and beans to the center. Add the chicken mixture then top with a small handful each of both cheeses. Reserve about ½ cup of cheese total to sprinkle on the burritos before baking. Roll the burrito tightly and place in a large casserole dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce over the burritos then sprinkle the extra cheeses on top. Cover until the cheese is melted, about 15 minutes.
Garnish with cilantro and serve with sour cream and hot sauce, if desired.