Fresh and filling Tex-Mex: Call upon this Baked Burrito for a hearty weeknight dinner or gameday feast!
When I was in college, we frequented a takeout place that advertised “burritos as big as your head.” It helped that they were cheap as well, so usually we’d save half of the ginormous burritos for another meal. On a thin college budget, that’s a win-win! Even though I don’t have to stretch my food budget as far these days, it’s still great to find a tasty recipe that yields a lot and is easy on the wallet—especially since I have teen boys to feed! Going out, even to Chipotle, adds up fast. Homemade burritos like our Baked Burritos are a great option.
Burritos are just one of the dishes considered Tex-Mex. This means that the roots of the dish are Mexican but Texan cooks adapted it at some point. The exact origin story of the burrito as we know it is a bit murky, but in the US, it seems it showed up on the menu at a Los Angeles restaurant called El Cholo Spanish Cafe in the 1930s. Suffice it to say, Americans have been enjoying burritos for a long time!
You will love every bite of our Baked Burrito. In each one you get the pillowy soft tortilla coated in enchilada sauce and cheese, and the delicious filling—rice, seasoned chicken, onions, and black beans—with a hint of lime for that extra kick. This is comfort food, but nothing tastes canned or heavy; the flavor profile is bright, and the texture is just right.
Tips on Tortilla Texture
When assembling burritos, you want nice, soft tortillas that roll easily and do not tear. If your tortillas seem dry or rigid when you take them out of the package, you can try a couple of things. The easiest is to place the tortillas on a microwave-safe plate and gently warm them for about 12-15 seconds. Wrapping them in a damp paper towel beforehand should help. Alternately, you can place them in a warm skillet one at a time as you fill and roll each burrito. A third option is to spritz the tortillas with a little water using a spray bottle. The water helps the tortillas soften enough to roll them.
How do I prep and store these burritos?
Baked Burritos can be made ahead of time. You can make them as directed but do not bake them. Cover the casserole with the assembled burritos; they can be refrigerated for up to 24 hours or frozen for up to a month. If freezing, make sure you thaw overnight the night before baking them. Leftovers can be kept in an airtight container for up to five days.
Serving Suggestions
For our family, chips and salsa or queso is a must. Since the burritos contain rice, beans, and chicken, these Baked Burritos are pretty filling and don’t need much by way of side dishes; however, throwing in a salad never hurt anybody! Try our Grilled Corn Salad with Fresh Herbs. If you want really good, fresh salsa, try our Best Homemade Salsa recipe.
Baked Burrito
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cups shredded chicken
- 1 cup red enchilada sauce
- 1 lime juiced
- Salt to taste
- Black pepper to taste
- 15 ounces black beans drained
- 2 cups cooked white rice
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 large flour tortillas
- Sour cream for serving (optional)
- Hot sauce for serving (optional)
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F.
- In a large skillet over medium heat, warm the olive oil. Add the chopped onion and cook until soft, about 5 minutes. Mix in the minced garlic and cook until fragrant, roughly 30 seconds.
- To the skillet, add the shredded chicken and half a cup of enchilada sauce, stirring until the chicken is well coated. Add the lime juice, and season with salt and pepper to your liking.
- Assemble the burritos by placing a tortilla on a flat surface. In the center of each tortilla, add a scoop of rice and black beans. Spoon the chicken mixture on top, then sprinkle with a portion of both cheddar and Monterey Jack cheeses, reserving about half a cup of cheese for topping.
- Roll each tortilla tightly to enclose the filling and place seam-side down in a baking dish.
- Drizzle the remaining enchilada sauce over the rolled burritos and sprinkle with the reserved cheese.
- Bake in the preheated oven until the cheese is melted and bubbly, about 15 minutes.
- Garnish with chopped cilantro, and serve with sour cream and hot sauce on the side if desired.
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