Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cooked rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- 4 large flour tortillas
- 1 can (10 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, cooked rice, black beans, corn, salsa, chili powder, cumin, salt, and pepper.
- Spread a small amount of the cream of chicken soup mixture on the bottom of a 9×13 inch baking dish.
- In a separate bowl, mix together the cream of chicken soup and sour cream until smooth.
- Lay out a tortilla and fill it with the chicken mixture, then roll it up tightly and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas and chicken mixture.
- Pour the remaining cream of chicken soup mixture over the top of the burritos, ensuring they are well covered.
- Sprinkle shredded cheese on top of the burritos.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Let cool for a few minutes before serving.
Notes
- For a spicier version, add jalapeños or use a spicy salsa.
- These burritos can be assembled ahead of time and refrigerated before baking.
- Feel free to substitute the chicken with ground beef or turkey for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg