Cheesy Chicken Rice Burritos
Packed with flavor and irresistibly satisfying, these Cheesy Chicken Rice Burritos are a must-try for quick weeknight dinners or meal prep favorites. Juicy shredded chicken seasoned with bold taco spices pairs perfectly with creamy, cheesy rice for a filling that’s both comforting and delicious. Nestled inside soft, warm tortillas alongside crisp lettuce, fresh tomatoes, and a dollop of sour cream, these loaded burritos are then toasted to golden perfection for a delightfully crispy texture. Ready in under an hour, this recipe is perfect for family dinners or on-the-go meals. Serve them warm with your favorite salsa or guacamole for the ultimate Tex-Mex experience! Perfect for keywords like "cheesy burritos recipe," "chicken and rice burritos," and "easy Mexican-inspired meals."
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 0.25 cups water
- 1 cups long-grain white rice
- 2 cups chicken broth
- 1 tablespoon butter
- 1.5 cups shredded cheddar or Mexican blend cheese
- 6 pieces large flour tortillas
- 0.5 cups sour cream
- 0.25 cups chopped fresh cilantro
- 0.5 cups chopped tomatoes
- 1 cups shredded lettuce
Instructions
Heat a large skillet over medium-high heat and add the olive oil.
Season the chicken breasts with taco seasoning on both sides, then place them in the skillet. Cook for 4-5 minutes on each side until golden brown.
Add 1/4 cup of water to the skillet, cover, and let the chicken cook on low heat for an additional 10 minutes, or until fully cooked. Remove from the skillet, shred the chicken with two forks, and set aside.
In a medium saucepan, bring the chicken broth to a boil. Add the rice and butter, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed and the rice is cooked.
Once the rice is finished cooking, fluff it with a fork and stir in 1 cup of shredded cheese until melted.
Warm the flour tortillas in a microwave or on a skillet for a few seconds to make them pliable.
Assemble the burritos: Spread 1 tablespoon of sour cream in the center of each tortilla. Layer with a scoop of cheesy rice, shredded chicken, shredded lettuce, chopped tomatoes, and a sprinkle of cilantro.
Sprinkle additional shredded cheese on top before folding the burrito. Tuck in the sides and roll the tortilla tightly from bottom to top.
Heat a clean skillet over medium heat and place the burritos seam-side down. Cook for 1-2 minutes until golden and crisp, then flip to toast the other side.
Serve the burritos warm with your favorite salsa or guacamole on the side.
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1004 mg | 44% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.4 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 314 mg | 24% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 429 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
