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Baked Smothered Chicken Burritos

baked smothered chicken burritos Entree
Baked Smothered Chicken Burritos
  • Prep 20 min
  • Total 1 hr 5 min
  • Ingredients 10
  • Servings 8

Love burritos and enchiladas? With these hearty baked burritos smothered in enchilada sauce, you never have to choose a favorite! MORE+ LESS-

August 31, 2017
Old El Paso
Make with
Old El Paso

Ingredients

2
cups shredded cooked chicken
1
can (10 oz) Old El Paso™ enchilada sauce
1
tablespoon Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)
1
package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch)
1
cup Old El Paso™ refried beans (from 16-oz can)
1 1/2
cups cooked rice
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
2
green onions, thinly sliced
2
tablespoons chopped fresh cilantro leaves
Lime wedges, if desired

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix chicken, 1 cup of the enchilada sauce and the taco seasoning mix.
  • 2
    Place tortillas on work surface. Divide refried beans, rice and chicken mixture among center of each tortilla in 4-inch long strip. Top with 1 cup of the cheese.
  • 3
    Roll up into burritos, and place seam side down in baking dish.
  • 4
    Bake 35 minutes. Drizzle with remaining 1/4 cup enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Top with green onions and cilantro. Serve with lime wedges.
  • 5
    To freeze: Spray 13x9-inch disposable foil cake pan with cooking spray. Assemble burritos as directed in steps 1 through 3; do not bake. Drizzle with remaining 1/4 cup enchilada sauce and sprinkle with remaining 1 cup cheese. Cover pan with sprayed foil, and wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove plastic, and place foil-covered pan on baking sheet. Bake 1 hour to 1 hour 10 minutes or until thermometer inserted in center reads 165°F.

Expert Tips

  • To roll burritos, fold one edge of tortilla over length of filling, tucking filling in slightly. Then fold two short edges over. Roll filled tortilla over toward remaining unfolded edge.
  • Leftover rice is perfect for this recipe, but packaged frozen cooked rice works well in a pinch.

Nutrition Information

Nutrition Facts

Serving Size: 1 Burrito
Calories
370
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
8g
38%
Trans Fat
1 1/2g
Cholesterol
55mg
19%
Sodium
1030mg
43%
Potassium
135mg
4%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
9%
Sugars
1g
Protein
22g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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