Burritos are such a good, family-friendly, customizable meal. They also freeze beautifully, making them a great part of this plan. Not sure your family will appreciate so many chicken meals in a row? Just toss this one in the freezer for a crazy day in the future– you’ll be glad to have it when it saves your family from having to grab take-out.
You should have 2 cups of cooked chicken (bits, shreds, pieces, whatever) bagged up for this dish. Go ahead and grab those and let’s get started!
Chicken & Rice Burritos
- 1 cup rice (+ amount of water needed to cook variety of rice you’re using)
- 1/2 cup taco or enchilada sauce, divided (2 tablespoons, 1/3 cup)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 2 cups cooked chicken bits
- 8 oz. cheddar, shredded (approx. 2 cups)
- 8 – 10 flour tortillas (soft taco or burrito size will work fine)
1. Add rice, water, 2 tablespoons taco or enchilada sauce, onion powder, garlic powder, and cayenne pepper to sauce pan. Cook according to rice directions. (Time and water amount needed will vary for white vs. brown rice, for example.)
2. Once rice is done, pour it into a large bowl. Add chicken bits and stir until well-combined. Fold in 1 cup of the cheddar cheese.
3. Warm your tortillas slightly to make them more pliable. Start filling the tortillas and wrapping; how much filling you’ll need will depend on the tortilla size you use, but plan on using around a half cup and go from there. I tuck the short ends in first and then roll, but there are many different methods– as I always say, do what works for you!
4. Lay burritos side-by-side in a baking dish. Once they’re all rolled, pour 1/3 cup taco or enchilada sauce evenly over the top. Sprinkle remaining shredded cheddar across the burritos.
(Note: The dish can be covered with heavy duty foil and frozen at this point.)
5. Bake at 350 degrees for 20-25 minutes until hot and bubbly.*
*If you have small children, the middle burritos are typically a little cooler than the outside ones, so you might want to serve them from there. Experience has taught me a trick or two.