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Tender shredded chicken, savory rice, and black beans wrapped in a warm tortilla, then smothered in a rich red enchilada sauce and bubbly melted cheese. A satisfying, restaurant-style comfort food classic.
Preheat oven and prepare baking dish. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
Cook the chicken filling. Heat vegetable oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant. Add the chicken chunks, chili powder, cumin, oregano, salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through. Remove the skillet from heat.
Shred and sauce the chicken. Transfer the cooked chicken to a cutting board and shred it using two forks. Return the shredded chicken to the skillet. Pour in 1/2 cup of the enchilada sauce and stir to combine everything. Keep the filling warm.
Assemble the burritos. Warm the tortillas in the microwave for 20-30 seconds to make them pliable. Lay a tortilla flat. Layer approximately 1/2 cup of cooked rice, 1/4 of the black beans, and 1/4 of the chicken mixture down the center. Fold the two sides of the tortilla inward over the filling, then tightly roll it up from the bottom to create a secure burrito.
Smother and bake. Place the assembled burritos seam-side down in the prepared baking dish, fitting them snugly together. Pour the remaining enchilada sauce evenly over the top, ensuring they are fully covered. Sprinkle the shredded cheese over the sauce. Bake for 15-20 minutes, until the sauce is bubbly and the cheese is melted and golden brown. For a crispier top, broil for 1-2 minutes at the end, watching carefully to prevent burning.
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Tender shredded chicken, savory rice, and black beans wrapped in a warm tortilla, then smothered in a rich red enchilada sauce and bubbly melted cheese. A satisfying, restaurant-style comfort food classic.
This mexican_american recipe takes 55 minutes to prepare and yields 4 servings. At 1171.58 calories per serving with 71.66g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Rest, garnish, and serve. Remove the baking dish from the oven and let the burritos rest for 5 minutes. This allows them to set and makes serving easier. Garnish with a dollop of sour cream, a sprinkle of fresh cilantro, and any other desired toppings before serving.
Substitute the chicken with shredded beef, carnitas (pulled pork), or ground beef seasoned with taco spices.
Omit the chicken and double the black beans, or add a mix of sautéed bell peppers, corn, and zucchini for a hearty vegetarian filling.
Use a green enchilada sauce (salsa verde) for a tangier flavor profile, or a creamy queso sauce for an extra decadent version.
Swap the black beans for pinto beans or refried beans. If using refried beans, spread a thin layer on the tortilla before adding other fillings.
The chicken breast in this recipe is a lean source of high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy immune system.
Black beans are packed with dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, which can help with weight management.
The rice and beans offer complex carbohydrates, which provide a steady release of energy to fuel your body and brain throughout the day, unlike the quick spike and crash from simple sugars.
This dish is a hearty comfort food and can be high in calories, sodium, and fat, primarily from the cheese, sour cream, and tortillas. However, it also provides significant protein from the chicken and fiber from the beans. To make it healthier, you can use whole wheat tortillas, brown rice, reduced-fat cheese, and serve with a side salad.
A single serving of this Smothered Chicken Burrito contains approximately 950-1050 calories. The exact number can vary based on the specific brands of tortillas, sauce, and cheese used, as well as the size of the burrito.
Yes, you can assemble the burritos (without the sauce and cheese on top) up to 24 hours in advance. Store them tightly wrapped in the refrigerator. When ready to eat, place them in the baking dish, top with sauce and cheese, and bake, adding 5-10 minutes to the baking time.
Store leftover burritos in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 2-3 minutes or in an oven at 350°F (175°C) for 15-20 minutes until heated through.
This usually happens if the tortillas are cold or dry. It's crucial to warm them for 20-30 seconds in the microwave or a dry skillet before filling. This makes them soft and pliable, preventing them from cracking or tearing during rolling.