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