Baked Smothered Chicken BurritosBaked Smothered Chicken Burritos
Baked Smothered Chicken Burritos
Baked Smothered Chicken Burritos
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Recipe - ShopRite Corporate
BakedSmotheredChickenBurritos.jpg
Baked Smothered Chicken Burritos
Prep Time20 Minutes
Servings8
Cook Time365 Minutes
Calories140
Ingredients
2 cups shredded cooked chicken
10 oz Old El Paso™ enchilada sauce
1 Tbs Old El Paso™ chicken taco seasoning mix
1 package 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 Tbs chopped fresh cilantro leaves
Lime wedges, if desired
Directions

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.

 

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.

 

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

 

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.

 

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.

 

Expert Tips: Leftover rice is perfect for this recipe, but packaged frozen cooked rice works well in a pinch.

 

Nutritional Information
  • 16 g Total Fat
  • 8 g Saturated Fat
  • 1.5 g Trans Fat
  • 55 mg Cholesterol
  • 1030 mg Sodium
  • 135 mg Potassium
  • 36 g Total Carbohydrate
  • 2 g Dietary Fiber
  • 1 g Sugars
  • 22 g Protein
20 minutes
Prep Time
365 minutes
Cook Time
8
Servings
140
Calories

Shop Ingredients

Makes 8 servings
2 cups shredded cooked chicken
Wholesome Pantry All Natural Boneless Skinless Breasts
Wholesome Pantry All Natural Boneless Skinless Breasts
$10.21 avg/ea$5.49/lb
10 oz Old El Paso™ enchilada sauce
Old El Paso Medium Red Enchilada Sauce, 10 oz
Old El Paso Medium Red Enchilada Sauce, 10 oz
$2.39$0.24/oz
1 Tbs Old El Paso™ chicken taco seasoning mix
Old El Paso Original Taco Seasoning Mix, 1 oz
Old El Paso Original Taco Seasoning Mix, 1 oz
$1.29$1.29/oz
1 package Old El Paso™ flour tortillas for burritos (8 inch)
Old El Paso Flour Tortillas for Burritos, 8 count, 11 oz
Old El Paso Flour Tortillas for Burritos, 8 count, 11 oz
$3.29$0.30/oz
1 cup Old El Paso™ refried beans (from 16 oz can)
Old El Paso Fat Free Refried Beans, 16 oz
Old El Paso Fat Free Refried Beans, 16 oz
$2.19$0.14/oz
1 1/2 cups cooked rice
Carolina Enriched Extra Long Grain White Rice, 48 oz
Carolina Enriched Extra Long Grain White Rice, 48 oz
$4.99$1.66/lb
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
Kraft Finely Shredded Colby Jack Natural Cheese, 8 oz
Kraft Finely Shredded Colby Jack Natural Cheese, 8 oz
$3.59$0.45/oz
2 green onions, thinly sliced
Scallions - Green, 1 each
Scallions - Green, 1 each
$0.99
2 Tbs chopped fresh cilantro leaves
Fresh Cilantro, 1 bunch, 1 each
Fresh Cilantro, 1 bunch, 1 each
$0.99
Lime wedges, if desired
Bagged Limes - 2lb, 2 pound
Bagged Limes - 2lb, 2 pound
$5.99$3.00/lb

Nutritional Information

  • 16 g Total Fat
  • 8 g Saturated Fat
  • 1.5 g Trans Fat
  • 55 mg Cholesterol
  • 1030 mg Sodium
  • 135 mg Potassium
  • 36 g Total Carbohydrate
  • 2 g Dietary Fiber
  • 1 g Sugars
  • 22 g Protein

Directions

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.

 

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.

 

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

 

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.

 

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.

 

Expert Tips: Leftover rice is perfect for this recipe, but packaged frozen cooked rice works well in a pinch.