Here in Asheville, the days at Sweet Magnolia bakery start long before the sun even thinks about peeking over the Blue Ridge Mountains. Some days, after the last crumb of coffee cake is swept and the sourdough starters are fed, all I want is a meal that feels like a hug. A meal that’s simple, comforting, and doesn’t require a mountain of dishes.
That’s where this recipe was born. It was on one of those tired-to-the-bone evenings that I threw together what I had: some ground chicken, leftover rice, and a good bit of sharp cheddar. The result was pure magic.
These Cheesy Ground Chicken and Rice Burritos have since become my go-to weeknight savior. They are wonderfully satisfying, packed with flavor, and so incredibly easy to make. They remind me of my grandma’s cooking—not in the specific ingredients, but in the love and comfort packed into every single bite. This simple, delicious recipe for Cheesy Ground Chicken and Rice Burritos is something I know you’ll turn to again and again, just like I do.
Why You’ll Love These Cheesy Ground Chicken and Rice Burritos
There are countless reasons this recipe will become a staple in your kitchen. First and foremost, these Cheesy Ground Chicken and Rice Burritos are the ultimate comfort food. They are a one-pan-filling wonder that delivers on flavor without a complicated process. Here’s why you’ll find yourself making them on repeat:
- Quick & Easy: From start to finish, you can have these incredible ground chicken burritos on the table in about 30 minutes. It’s the perfect solution for busy weeknights when you’re short on time but craving something homemade and delicious.
- Budget-Friendly: This recipe uses simple, affordable ingredients like ground chicken, rice, and cheese. It’s a great way to feed your family a hearty, satisfying meal without breaking the bank. Making your own Cheesy Ground Chicken and Rice Burritos is far more economical than takeout.
- Perfect for Meal Prep: These burritos are a meal prepper’s dream! You can assemble a big batch over the weekend, wrap them individually, and have easy grab-and-go lunches or quick dinners ready for the entire week. They freeze and reheat beautifully.
- Family-Approved: Everyone loves a good burrito, and this cheesy chicken and rice version is a certified crowd-pleaser. The flavors are mild enough for kids, but you can easily spice them up for adults who prefer more heat. It’s a meal the whole family will get excited about.
- Completely Customizable: Think of this Cheesy Ground Chicken and Rice Burrito recipe as your perfect starting point. You can easily add beans, corn, or different veggies to the filling. Switch up the cheese or add your favorite salsa to make these cheesy chicken burritos uniquely yours.
Ingredients You’ll Need
You only need a handful of simple, wholesome ingredients to create the most amazing Cheesy Ground Chicken and Rice Burritos. I love how these basic pantry staples come together to create something truly special.
- Olive Oil: 1 tablespoon, for sautéing.
- Yellow Onion: 1 medium, finely chopped.
- Garlic: 3 cloves, minced.
- Ground Chicken: 1 pound. I find it’s a wonderful lean protein for this dish.
- Taco Seasoning: 2 tablespoons of your favorite store-bought or homemade blend.
- Diced Tomatoes with Green Chilies: 1 (10-ounce) can, undrained. This adds moisture and a gentle kick.
- Chicken Broth: 1/4 cup, low-sodium.
- Cooked Rice: 2 cups. Leftover rice works perfectly here!
- Shredded Cheese: 2 cups. A blend of sharp cheddar and Monterey Jack is my favorite for the best melt.
- Fresh Cilantro: 1/4 cup, chopped (optional, but recommended).
- Large Flour Tortillas: 8 (10-inch “burrito size”) tortillas, warmed.
Substitutions & Variations
One of the best things about this Cheesy Ground Chicken and Rice Burrito recipe is its versatility. Feel free to play around with the ingredients to suit your taste or use what you have on hand.
- Protein Swap: If you don’t have ground chicken, ground turkey or even lean ground beef work wonderfully in this recipe. For a vegetarian option, you can use a plant-based ground “meat” substitute or a hearty mix of black beans and sweet potatoes.
- Add More Veggies: Boost the nutritional value by adding more vegetables to the filling. Sautéed bell peppers (any color!), zucchini, or corn are fantastic additions. A cup of frozen corn, thawed, can be stirred in with the rice.
- Bean Power: For extra fiber and protein, mix in a can of rinsed and drained black beans or pinto beans with the ground chicken filling. This also helps stretch the filling further, making even more cheesy burritos.
- Rice Variations: While white rice is classic, feel free to use brown rice, quinoa, or even cilantro-lime rice for a different flavor profile. Just make sure it’s cooked beforehand.
- Spice It Up: If you like more heat, add a pinch of cayenne pepper, a finely chopped jalapeño (sauté it with the onion), or a dash of your favorite hot sauce to the filling. A little chipotle powder can also add a lovely smokiness to these Cheesy Ground Chicken and Rice Burritos.
- Make it a Burrito Bowl: Skip the tortilla altogether! Serve the delicious cheesy ground chicken and rice filling over a bed of crisp lettuce. Top with your favorite burrito bowl toppings like salsa, avocado, and a dollop of sour cream for a lighter, gluten-free meal.
Step-by-Step Instructions
Follow these simple steps to create the most flavorful and satisfying Cheesy Ground Chicken and Rice Burritos. The process is straightforward and perfect for any skill level.
- Sauté the Aromatics: First, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook, stirring occasionally, until it softens, which usually takes about 4-5 minutes. Next, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
- Cook the Ground Chicken: Add the ground chicken to the skillet. Use a wooden spoon or spatula to break the meat apart. Cook until it is browned and cooked through, about 6-8 minutes. Make sure to drain off any excess fat from the pan.
- Season the Filling: Now, sprinkle the taco seasoning over the cooked chicken. Stir well to coat the meat evenly. Pour in the entire can of diced tomatoes with green chilies (undrained) and the chicken broth. Bring the mixture to a simmer and let it cook for about 3-4 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Combine Everything: Turn the heat down to low. Stir in the cooked rice and 1 ½ cups of the shredded cheese. Continue to stir until the cheese is completely melted and everything is well combined into a glorious, cheesy mixture. If you’re using it, stir in the chopped fresh cilantro. This is the heart of your Cheesy Ground Chicken and Rice Burritos.
- Assemble the Burritos: It’s time to build your burritos! Warm your tortillas according to the package directions. This makes them more pliable and easier to roll. Lay a warm tortilla on a flat surface. Spoon about ½ to ¾ cup of the cheesy chicken and rice filling into the center. Sprinkle a little of the remaining ½ cup of cheese on top.
- Roll Them Up: To roll the perfect burrito, first fold in the two sides. Then, take the edge of the tortilla closest to you and pull it up and over the filling, tucking it in tightly. Continue rolling until you have a neat, secure burrito. Repeat this process with the remaining tortillas and filling.
- Optional – Pan-Sear for a Crispy Finish: For an extra special touch, you can crisp up the outside of your burritos. Lightly grease a clean skillet and heat it over medium heat. Place the burritos seam-side down and cook for 1-2 minutes per side, or until golden brown and crispy. This step makes these Cheesy Ground Chicken and Rice Burritos taste like they came from a restaurant!
Pro Tips for Success
From my kitchen to yours, here are a few tips to ensure your Cheesy Ground Chicken and Rice Burritos turn out perfectly every single time. A little extra care makes all the difference!
- Don’t Skip Warming the Tortillas: This is the most important tip for preventing tears! Gently warming your tortillas in the microwave (wrapped in a damp paper towel) or in a dry skillet makes them soft and flexible, which is essential for easy rolling.
- Avoid Overfilling: It’s tempting to pack your burritos with as much filling as possible, but this is the fastest way to a messy, torn burrito. A good rule of thumb is to fill the center third of the tortilla, leaving plenty of room on all sides to fold and roll. A perfectly filled Cheesy Ground Chicken and Rice Burrito is a happy burrito.
- Shred Your Own Cheese: While pre-shredded cheese is convenient, it’s often coated with anti-caking agents that prevent it from melting as smoothly. For the ultimate gooey, cheesy filling, I always recommend buying a block of cheese and shredding it yourself.
- Let the Filling Cool Slightly: If you have a few extra minutes, let the cheesy chicken filling cool down for 5-10 minutes before you start assembling. A piping hot filling can make the tortillas soggy or steamy, which can lead to tearing.
- Master the Roll: The key to a secure burrito is a tight tuck. After folding in the sides, use your fingers to pull the bottom flap up and snugly over the filling. Keep that tension as you continue to roll forward. This ensures your delicious Cheesy Ground Chicken and Rice Burritos filling stays inside.
Storage & Reheating Tips
These Cheesy Ground Chicken and Rice Burritos are fantastic for making ahead. Proper storage is key to enjoying them later.
- Refrigeration: Wrap each assembled burrito tightly in plastic wrap or aluminum foil. You can store them in an airtight container or a zip-top bag in the refrigerator for up to 4 days. They make for the easiest lunch!
- Freezing: For longer storage, freezing is the way to go. Wrap each burrito tightly in plastic wrap, and then in a layer of aluminum foil. This double-wrapping method helps prevent freezer burn. Place the wrapped burritos in a freezer-safe bag and store them for up to 3 months. Don’t forget to label the bag with the date!
- Reheating from Refrigerator: You can reheat a refrigerated burrito in the microwave for 1-2 minutes, flipping it halfway through. For a crispier exterior (my favorite way!), reheat it in an air fryer at 375°F for 5-7 minutes, in a skillet over medium heat, or in a 350°F oven for 10-15 minutes.
- Reheating from Frozen: To reheat from frozen, remove the plastic wrap and foil. Wrap the frozen burrito in a damp paper towel and microwave for 3-5 minutes, flipping halfway, until heated through. For a crispy result, you can then pan-sear it or place it in the air fryer for a few minutes.
What to Serve With This Recipe
While these Cheesy Ground Chicken and Rice Burritos are a complete meal on their own, a few simple sides can elevate them even further. Here are some of my favorite pairings:
- Classic Toppings: A dollop of sour cream or plain Greek yogurt, your favorite Smoky Chipotle Salsa, and fresh guacamole or sliced avocado are must-haves.
- Simple Green Salad: A crisp salad with a light vinaigrette provides a fresh, acidic contrast to the rich, cheesy burrito.
- Corn Salad: A vibrant corn salad with black beans, red onion, and a lime dressing is a perfect companion.
- Cilantro Lime Slaw: My Quick Cilantro Lime Slaw adds a wonderful crunch and zesty flavor that cuts through the richness of the cheesy chicken filling.
FAQs
Can I make these Cheesy Ground Chicken and Rice Burritos gluten-free?
Absolutely! To make this recipe gluten-free, simply use your favorite brand of gluten-free burrito-sized tortillas. The filling itself is naturally gluten-free, but always double-check the label on your taco seasoning and chicken broth to ensure they don’t contain any hidden gluten.
How do I prevent my burritos from getting soggy?
Sogginess can happen if the filling is too wet. Ensure you let the filling simmer long enough for the sauce to thicken properly. Also, letting the filling cool for a few minutes before assembling can help reduce steam inside the tortilla. If you plan to store them for a few days, pan-searing the assembled Cheesy Ground Chicken and Rice Burritos creates a crispy barrier that helps keep them from getting soft.
Can I use leftover chicken instead of ground chicken?
Yes, this is a great way to use up leftovers! If you have leftover cooked chicken, like from a rotisserie chicken or my Perfect Roasted Chicken, simply shred or dice about 2-3 cups of it.
You can skip the step of browning the meat and just add the cooked chicken to the skillet with the sautéed onions and garlic, then proceed with adding the seasonings and other filling ingredients. This makes the recipe for Cheesy Ground Chicken and Rice Burritos even faster!
Are these burritos spicy?
As written, this Cheesy Ground Chicken and Rice Burrito recipe is very mild. The only source of heat comes from the can of diced tomatoes with green chilies, which is quite gentle. If you want to make them spicier, you can use a “hot” variety of diced tomatoes, add a chopped jalapeño with the onion, or use a spicy taco seasoning. Conversely, for zero spice, use a can of plain diced tomatoes instead.
Nutrition Information (per serving)
Disclaimer: The following nutrition information is an estimate and can vary based on the specific ingredients and brands you use.
| Nutrient | Amount per Burrito |
|---|---|
| Calories | 485 kcal |
| Protein | 28g |
| Fat | 19g |
| Carbohydrates | 49g |
| Sodium | 950mg |
| Fiber | 4g |
Cheesy Ground Chicken and Rice Burritos
- Total Time: 30 mins
- Yield: 8 burritos 1x
Description
A simple and comforting weeknight meal, these Cheesy Ground Chicken and Rice Burritos are wonderfully satisfying, packed with flavor, and incredibly easy to make. The one-pan filling is quick, budget-friendly, and perfect for meal prep, making it a go-to savior for busy evenings.
Ingredients
1 tablespoon Olive Oil
1 medium Yellow Onion, finely chopped
3 cloves Garlic, minced
1 pound Ground Chicke
2 tablespoons Taco Seasoning
1 (10-ounce) can Diced Tomatoes with Green Chilies, undrained
1/4 cup low-sodium Chicken Broth
2 cups Cooked Rice
2 cups Shredded Cheese (blend of sharp cheddar and Monterey Jack recommended)
1/4 cup Fresh Cilantro, chopped (optional)
8 (10-inch) Large Flour Tortillas, warmed
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant
- Add the ground chicken to the skillet. Break the meat apart and cook until browned and cooked through, about 6-8 minutes. Drain off any excess fat
- Sprinkle the taco seasoning over the cooked chicken and stir to coat. Pour in the undrained diced tomatoes with green chilies and the chicken broth. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly
- Reduce heat to low. Stir in the cooked rice and 1 ½ cups of the shredded cheese. Continue stirring until the cheese is melted and well combined. Stir in the chopped fresh cilantro if using
- Warm tortillas according to package directions. Lay a warm tortilla on a flat surface. Spoon about ½ to ¾ cup of the filling into the center and sprinkle with some of the remaining cheese
- To roll, fold in the two sides of the tortilla. Then, pull the edge closest to you up and over the filling, tucking it in tightly. Continue rolling into a secure burrito. Repeat with remaining tortillas and filling
- Optional: For a crispy finish, lightly grease a clean skillet over medium heat. Place burritos seam-side down and cook for 1-2 minutes per side until golden brown and crispy
Notes
Pro Tip: Gently warming your tortillas in the microwave or a dry skillet makes them soft and flexible, which is essential for easy rolling without tearing.
Customization: Feel free to add a can of rinsed black or pinto beans, or a cup of corn to the filling for extra fiber and protein. For more heat, add a chopped jalapeño with the onion.
Storage: Wrap individual burritos tightly in plastic wrap and then foil. They can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat in the microwave, oven, or air fryer.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 burrito
- Calories: 485 kcal
- Sugar: 3g
- Sodium: 950mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg