This is the best way to make the beloved Chicken Burrito!
Move over Chipotle: there’s a new Chicken Burrito in town. I’m not saying the ones at Chipotle aren’t good–sure they are. But these Chicken Burritos? They are way beyond good. Once you start cooking the chicken in that mix of spices, you’ll immediately be able to detect the smokiness that is the star of this burrito show. And when you add the other players—veggies, Mexican rice, corn, and cheese—well, let’s just say it is a star-studded fiesta for your tastebuds!
It’s hard to pin down exactly when the burrito was born, but ‘where’ has been confirmed: Mexico, of course! But food historians differ on when and where exactly in Mexico the burrito first appeared. Some say it was invented in Chihuahua in the early 20th century, in Ciudad Juarez in the 1940s, to be specific; while others believe the burrito first appeared in Sonora. But here’s a wonderfully interesting bit of speculation: the burrito may have gotten its name because its shape resembled the bedrolls carried on the back of burros (donkeys)! Well, whenever and wherever the burrito was invented, we’re just happy that this beloved Mexican food is part of our culinary world now!
One of the things I love most about this recipe is how the seasoned chicken and the vegetables are mixed together with the refried beans. There is just something about all of these ingredients being coated in those creamy and delicious beans–versus layering everything one item at a time, like many burrito makers do–that takes the flavor and the texture of this burrito to a whole new flavorsphere (yes, I made that word up!).
But don’t get me wrong about layering ingredients in burritos: the layering of the rest of the things in these Chicken Burritos (the rice, the corn, the cheese) ensures you get to enjoy every ingredient in every single bite. And by the way, you can easily buy refried beans at the grocery store, but you know what? It’s sooooo much better when you make them yourself, and this recipe for The Best Refried Beans is really the best. And while you’re at it, why not whip up a homemade batch of Salsa to pour on top!
How to make the perfect chicken burrito
You might think that there aren’t really any tricks when it comes to something as simple as a burrito. I used to think that, too. That is, until I discovered some very important techniques that create the perfect burrito.
First, make sure your chicken is cut into small pieces and that those pieces are all the same size: not only does this ensure even cooking, it ensures even eating. Same with the onion and the bell peppers. Next, it’s important to add the veggies and the garlic to the chicken after it’s cooked so that the veggies retain some crunch and the garlic doesn’t burn. And when you add the refried beans and the water, stir gently but consistently until ALL of the chicken and vegetables are coated and warmed through. Finally, after completing all these steps and you’re ready to layer in the other ingredients and roll, warm your tortillas so they are soft enough to fold into the perfect burrito shape.
How do I prep and store these burritos?
Put the burritos in an airtight container or wrap them individually in aluminum foil then store them in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw the frozen burritos in the refrigerator overnight before reheating.
Serving Suggestions
How about this for a perfect, and incredibly delicious, Mexican dinner: start with Vegetarian Tortilla Soup, followed by these Chicken Burritos, and finish off with a delectable slice of Chocolate Flan Cake. Or serve your Chicken Burritos with this Creamy Corn Casserole and for dessert, Tres Leches Cake.
If you want something more casual to pair with Chicken Burritos, tortilla chips and Queso make a great side, as do the ever-popular Nachos. I like to add this Roasted Pepper Salad, too. And since no dinner is really complete without something sweet, you might consider making a cupcake version of this Mexican Chocolate Cake with Mascarpone Frosting.
Chicken Burritos
Ingredients
- 1 pound chicken breasts skinless and boneless, cut into small pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 small onion chopped
- 3 cloves garlic minced
- 1 medium red bell pepper chopped
- 1 1/2 cups refried beans
- 1/4 cup water
- 8 large flour tortillas
- 2 cups cooked Mexican rice
- 1 cup canned corn drained
- 2 cups cheddar cheese shredded
- Salsa for serving
- Sour cream for serving
Instructions
- In a small bowl, combine salt, black pepper, chili powder, cumin, smoked paprika, and oregano to make the seasoning mix.
- Heat olive oil in a large skillet over medium heat. Add the chicken pieces and sprinkle with the seasoning mix. Cook until chicken is browned and cooked through, about 5-7 minutes.
- Add the chopped onion, minced garlic, and red bell pepper to the skillet with the chicken. Cook until the vegetables are softened, about 3-4 minutes.
- Stir in the refried beans and water to the skillet, mixing well with the chicken and vegetables. Cook until everything is heated through, about 2-3 minutes.
- Warm the flour tortillas according to package instructions to make them pliable.
- Assemble the burritos: Lay a tortilla flat and spoon some Mexican rice down the center. Add a portion of the chicken and bean mixture, followed by corn and shredded cheese.
- Fold in the sides of the tortilla and roll it up tightly to enclose the filling. Repeat with the remaining tortillas.
- Serve the burritos warm with salsa and sour cream on the side.
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