Two-Sauce Chicken Burritos are a quick and tasty meal that mixes enchilada sauce and salsa for double the flavor.
- introduction — Two-Sauce Chicken Burritos
- why make this recipe — Two-Sauce Chicken Burritos
- how to make Two-Sauce Chicken Burritos
- Ingredients — Two-Sauce Chicken Burritos
- Directions — Two-Sauce Chicken Burritos
- how to serve Two-Sauce Chicken Burritos
- how to store Two-Sauce Chicken Burritos
- tips to make Two-Sauce Chicken Burritos
- variation — Two-Sauce Chicken Burritos
- FAQs — Two-Sauce Chicken Burritos
introduction — Two-Sauce Chicken Burritos
Two-Sauce Chicken Burritos bring bold sauce flavor to a simple rolled burrito.
They are easy to make with cooked chicken, rice, beans, and cheese.
Try them when you want a filling, baked dinner that feeds a family. You can pair them with a warm chicken side like Melt-in-Your-Mouth Chicken.
why make this recipe — Two-Sauce Chicken Burritos
Two-Sauce Chicken Burritos are worth making because they are:
- Fast to assemble when you have cooked chicken and rice.
- Flavorful from two sauces — enchilada sauce inside and salsa on top.
- Flexible for leftovers and easy to reheat.
They also go well with simple soups such as Comfort in a Bowl Chicken Pearl Couscous Soup for a full meal.
how to make Two-Sauce Chicken Burritos
Follow these clear steps to make the burritos. Keep ingredients and tools ready.
Work in this order: cook peppers, mix filling, fill tortillas, bake with sauces and cheese. See tips below for shortcuts.
For ideas on using leftover rice or chicken in warm dishes, check this related recipe: Curried Chicken, Lentil and Rice Soup with Spinach.
Ingredients — Two-Sauce Chicken Burritos
- 2 cups cooked chicken, shredded
- 1 cup cooked rice
- 1 can black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 cup bell peppers, diced
- 4 large flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce
- 1 cup salsa
- Salt and pepper to taste
- Olive oil for cooking
Directions — Two-Sauce Chicken Burritos
- In a skillet, heat olive oil over medium heat. Add diced bell peppers and cook until soft.
- In a bowl, mix the shredded chicken, cooked rice, black beans, corn, bell peppers, and half of the enchilada sauce. Season with salt and pepper.
- Lay out the flour tortillas and fill each with the chicken and rice mixture. Roll them up tightly.
- Place the burritos seam-side down in a baking dish. Pour the remaining enchilada sauce and salsa over the top.
- Sprinkle with shredded cheese.
- Bake at 350°F (175°C) for 20 minutes or until heated through and cheese is melted.
- Serve warm.
how to serve Two-Sauce Chicken Burritos
Serve Two-Sauce Chicken Burritos hot from the oven.
- Top with sour cream, chopped cilantro, or sliced avocado.
- Add lime wedges on the side for a fresh touch.
- Serve with chips, a simple salad, or a warm soup.
how to store Two-Sauce Chicken Burritos
Cool the burritos to room temperature before storing.
- In the fridge: place in an airtight container for up to 3 days.
- In the freezer: wrap each burrito in foil or plastic and freeze up to 2 months. Reheat covered in the oven or microwave until hot.
tips to make Two-Sauce Chicken Burritos
- Use leftover rotisserie chicken to save time.
- Warm the tortillas briefly before filling to prevent cracking.
- Make ahead: assemble, cover, and refrigerate; bake when ready.
- For a fresher texture, add lettuce after baking.
- Pair with a bright salad like Balsamic Chicken Cobb Salad for contrast.
variation — Two-Sauce Chicken Burritos
- Vegetarian: swap chicken for extra beans and grilled veggies.
- Spicy: add chopped jalapeños or hot sauce to the filling.
- Cheesy: mix cream cheese into filling for extra creaminess.
- Bowl: skip the tortilla and layer filling, sauces, and cheese in a bowl.
FAQs — Two-Sauce Chicken Burritos
Q: Can I use leftover rotisserie chicken?
A: Yes. Leftover rotisserie chicken works great and speeds up the process.
Q: Can I freeze the burritos before baking?
A: Yes. Wrap them tightly and freeze. Bake from frozen at 350°F (175°C), adding 10–15 minutes to the bake time.
Q: What kitchen tool helps roll burritos neatly?
A: A burrito press or a simple work surface helps. Buy it here.
Q: Can I use corn tortillas instead of flour?
A: You can, but corn tortillas can be brittle. Warm them well or use a softening step to prevent tearing.
Q: How do I make the burritos less saucy?
A: Reduce the amount of enchilada sauce inside or pour less salsa on top before baking.
Two-Sauce Chicken Burritos
Ingredients
Filling
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken to save time.
- 1 cup cooked rice Can use leftover rice.
- 1 can black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 cup bell peppers, diced Cook until soft.
Wrapping
- 4 large flour tortillas Warm briefly to prevent cracking.
- 1 cup shredded cheese (cheddar or Mexican blend)
Sauces
- 1 cup enchilada sauce Use half inside and half on top.
- 1 cup salsa Pour over the top before baking.
Seasoning
- to taste salt
- to taste pepper
- for cooking tablespoon olive oil Used for sautéing the peppers.
Instructions
Preparation
- In a skillet, heat olive oil over medium heat. Add diced bell peppers and cook until soft.
- In a bowl, mix the shredded chicken, cooked rice, black beans, corn, bell peppers, and half of the enchilada sauce. Season with salt and pepper.
Assembly
- Lay out the flour tortillas and fill each with the chicken and rice mixture. Roll them up tightly.
- Place the burritos seam-side down in a baking dish. Pour the remaining enchilada sauce and salsa over the top.
- Sprinkle with shredded cheese.
Baking
- Bake at 350°F (175°C) for 20 minutes or until heated through and cheese is melted.
