Best Cheesy Baked Chicken Burritos Recipes

CHICKEN BURRITOS

Steps:

• Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.

CHEESY BAKED CHICKEN BURRITOS

Steps:

• Heat oven to 350°F.
• Cook chicken with seasonings in large nonstick skillet until done. Stir in salsa.
• Spread beans down centers of tortillas; top with meat mixture and cheese. Fold in opposite sides of each tortilla, then roll up burrito style. Place, seam sides down, in 13x9-inch baking dish; cover.
• Bake 10 to 15 min. or until heated through.

CHEESY BAKED BURRITOS

Steps:

• Preheat oven to 350°. In a large skillet over medium heat, heat 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 each of rice and beans to the center. Add the chicken mixture then top with a small handful 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 hot sauce, if desired.

CHEESY CHICKEN RICE BURRITOS

Steps:

• Prepare the rice as directed on the package then set aside to be used later.
• Heat the oil in a frying pan then cook the chicken until no longer pink. Mix the salsa, taco sauce, & cheese in with the chicken. Add half of the rice to the pan & save the rest as a side dish.
• Put between 3-4 tablespoons of the chicken mixture onto each tortilla & roll up. Lay them on a baking sheet & cook on 350 for 10 minutes. Serve immediately.

CAMPBELL'S® EASY CHICKEN AND CHEESE ENCHILADAS

Steps:

• Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
• Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
• Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.