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Baked Smothered Chicken Burritos

Baked Smothered Chicken Burritos
  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 8
Love burritos and enchiladas? With these hearty baked burritos smothered in enchilada sauce, you never have to choose a favourite!
January 22, 2018


  • 2 cups shredded cooked chicken
  • 1 1/4 cups enchilada sauce
  • 1 tablespoon Old El Paso™ chicken taco seasoning mix
  • 1 package Old El Paso™ Large Flour Tortillas (8 inch)
  • 1 cup Old El Paso™ refried beans (from 398 mL can)
  • 1 1/2 cups cooked rice
  • 2 cups shredded Colby-Monterey Jack cheese blend
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh cilantro leaves
  • Lime wedges, if desired


  • 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 centre 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 thermometre inserted in centre reads 165°F.

  • 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 Facts

Serving Size: 8
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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