Two-Sauce Chicken Burritos
Two-Sauce Chicken Burritos bring bold sauce flavor to a simple rolled burrito, featuring enchilada sauce and salsa for double the flavor.
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.
Notes
Serve warm with toppings like sour cream, chopped cilantro, or sliced avocado. Add lime wedges on the side for a fresh touch. Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.