Cheesy Ground Chicken and Rice Burritos Recipe
These Cheesy Ground Chicken and Rice Burritos are a flavorful and satisfying meal featuring seasoned ground chicken, sautéed vegetables, and melted cheddar and Monterey Jack cheeses, all wrapped in warm flour tortillas and toasted to perfection. Perfect for a quick dinner or meal prep, these burritos combine Tex-Mex spices with creamy cheeses for a comforting and delicious dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 burritos 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Tex-Mex
Ingredients
Scale
Chicken and Vegetables
- 1 tbsp. Avocado Oil (or Olive Oil)
- 8 oz. Ground Chicken
- 1/2 cup chopped Red Bell Pepper
- 1/3 cup chopped White Onion
- 1 tbsp. finely chopped Jalapeño Pepper (optional)
Seasonings
- 1 tsp. Garlic Powder
- 1 tsp. Chili Powder
- 1/2 tsp. Kosher Salt (or 1/4 tsp. Sea Salt, plus more to taste)
- 1/2 tsp. Ground Cumin
Filling
- 1 cup Cooked Rice
- 1/4 cup Salsa Verde (or your favorite salsa)
- 1 tbsp. Chipotle Sauce
- 1 cup Shredded Cheddar Cheese
- 1 cup Shredded Monterey Jack Cheese
Assembly
- 4 Extra Large Flour Tortillas (burrito-sized)
Instructions
- Cook the Ground Chicken and Vegetables: Heat 1 tbsp. avocado oil in a large nonstick skillet over medium heat. Once hot, add 8 oz. ground chicken, 1/2 cup chopped red bell pepper, 1/3 cup chopped white onion, and 1 tbsp. finely chopped jalapeño pepper. Add a pinch of salt and cook for 7-8 minutes, breaking up the chicken into small pieces, until the chicken is cooked through and the vegetables are softened.
- Add Seasonings: Stir in 1 tsp. garlic powder, 1 tsp. chili powder, 1/2 tsp. kosher salt, and 1/2 tsp. ground cumin. Cook for an additional 1-2 minutes to toast the seasonings and enhance their flavors.
- Add Filling and Flavor: Add 1 cup cooked rice, 1/4 cup salsa verde, and 1 tbsp. chipotle sauce to the skillet. Mix everything thoroughly to combine. Taste and adjust salt as needed. Turn off the heat.
- Build and Toast the Burritos: Lay one flour tortilla flat on a surface. Spread 1/4 cup shredded cheese down the center, then add a heaping 1/2 cup of the chicken and rice filling. Sprinkle another 1/4 cup of shredded cheese on top. Fold the sides of the tortilla inward and roll it up tightly into a burrito. Toast each burrito seam side down over medium heat in a nonstick pan, toasting both the bottom and top until golden and the cheese melts.
- Serve and Enjoy: Serve your cheesy burritos warm. They pair beautifully with sour cream, salsa, guacamole, creamy refried beans, or your favorite chips for dipping.
Notes
- Feel free to omit the jalapeño if you prefer less heat or leave it in for a mild kick.
- Use cooked rice leftover from a previous meal or instant rice for convenience.
- Toast the burritos carefully to avoid burning; medium heat and patience yield best results.
- These burritos can be stored wrapped in foil in the fridge for up to 3 days and reheated in a skillet or microwave.
- Substitute ground turkey or lean beef for chicken if desired.
Keywords: chicken burritos, ground chicken, cheesy burritos, Tex-Mex, easy dinner, rice burritos, skillet burritos
