Baked Smothered Chicken Burritos

Love burritos and enchiladas? With these hearty baked burritos smothered in enchilada sauce, you never have to choose a favorite!

By Pillsbury Kitchens

  • Total Time 1 Hour 5 Minutes
  • Prep Time 25 Minutes
  • Servings 8
  • Ingredients 10


  • 2 cups shredded cooked chicken
  • 1 can (10 oz) Old El Paso™ enchilada sauce
  • 1 tablespoon Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)
  • 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch)
  • 1 cup Old El Paso™ refried beans (from 16-oz can)
  • 1 1/2 cups cooked rice
  • 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh cilantro leaves
  • Lime wedges, if desired


Step 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix chicken, 1 cup of the enchilada sauce and the taco seasoning mix.

Step 2 Place tortillas on work surface. Divide refried beans, rice and chicken mixture among center of each tortilla in 4-inch long strip. Top with 1 cup of the cheese.

Step 3 Roll up into burritos, and place seam side down in baking dish.

Step 4 Bake 35 minutes. Drizzle with remaining 1/4 cup enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Top with green onions and cilantro. Serve with lime wedges.

Step 5 To freeze: Spray 13x9-inch disposable foil cake pan with cooking spray. Assemble burritos as directed in steps 1 through 3; do not bake. Drizzle with remaining 1/4 cup enchilada sauce and sprinkle with remaining 1 cup cheese. Cover pan with sprayed foil, and wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove plastic, and place foil-covered pan on baking sheet. Bake 1 hour to 1 hour 10 minutes or until thermometer inserted in center reads 165°F.


Calories 370 (Calories from Fat 140); Total Fat 16g (Saturated Fat 8g, Trans Fat 1.5g); Cholesterol 55mg; Sodium 1030mg; Potassium 135mg; Total Carbohydrate 36g (Dietary Fiber 2g); Protein 22g % Daily Value: Vitamin A 10%; Vitamin C 0%; Calcium 30%; Iron 15% Exchanges: 1 1/2 Starch, 1 Other Carbohydrate, 2 Very Lean Meat, 1/2 High-Fat Meat, 2 Fat Carbohydrate Choices: 2 1/2

Expert Tips

To roll burritos, fold one edge of tortilla over length of filling, tucking filling in slightly. Then fold two short edges over. Roll filled tortilla over toward remaining unfolded edge.
Leftover rice is perfect for this recipe, but packaged frozen cooked rice works well in a pinch.