Cheesy Baked Burrito
Cheesy Baked Burrito
5 minutes
15 minutes
Meat and Poultry
Ingredients
- 1 tablespoon Fustini's Chipotle olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups shredded rotisserie chicken
- 1 cup enchilada sauce
- juice of 1 lime
- Kosher salt & freshly ground black pepper
- 14 oz can black beans, drained
- 2 cups cooked white rice
- 1 cup cheddar cheese, divided
- 1 cup Monterey Jack cheese
- 6 large flour tortillas
- sour cream, for serving (optional)
- Sriracha for serving (optional)
- chopped cilantro, for serving (optional)
Directions
- Preheat oven to 350°,. In a large skillet over medium heat, heat olive oil. Add onion and sauté, until soft. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken and about 1/2 cup enchilada sauce, or until the chicken is fully coated. Toss until evenly combined. Stir in lime juice, and season with salt and pepper to taste.
- Working one burrito at a time, lay a tortilla on a cutting board, or clean working service. Add a scoopful of each of rice and beans to the center. Add the chicken mixture then top with a small handful of each of both cheeses. Reserve about ½, cup of cheese total to sprinkle on the burritos before baking. Roll the burrito tightly and place in a large casserole dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce over the burritos then sprinkle the extra cheeses on top. Cover until the cheese is melted, about 15 minutes. Garnish with cilantro and serve with sour cream and sriracha, if desired.
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