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Cheesy Ground Chicken and Rice Burritos Recipe

Cheesy Ground Chicken and Rice Burritos Recipe
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★★★★★

5.3 from 13 reviews

These Cheesy Ground Chicken and Rice Burritos are a flavorful and satisfying meal perfect for any day of the week. Packed with seasoned ground chicken, sautéed vegetables, rice, and melty cheese, all wrapped in a large flour tortilla and toasted to perfection, they make a hearty and delicious meal. The combination of chipotle sauce and salsa verde adds a smoky, tangy kick that’s balanced by creamy cheddar and Monterey Jack cheeses.

Ingredients

Scale

Protein & Vegetables

  • 1 tbsp Avocado Oil or Olive Oil
  • 8 oz Ground Chicken
  • 1/2 cup chopped Red Bell Pepper
  • 1/3 cup chopped White Onion
  • 1 tbsp finely chopped Jalapeño Pepper (optional)

Seasonings

  • 1 tsp Garlic Powder
  • 1 tsp Chili Powder
  • 1/2 tsp Kosher Salt or 1/4 tsp Sea Salt, plus more to taste
  • 1/2 tsp Ground Cumin

Additional Ingredients

  • 1 cup Cooked Rice
  • 1/4 cup Salsa Verde or your favorite salsa
  • 1 tbsp Chipotle Sauce
  • 1 cup Shredded Cheddar Cheese
  • 1 cup Shredded Monterey Jack Cheese
  • 4 Extra Large Flour Tortillas (burrito-sized)

Instructions

  1. Cook the Ground Chicken and Vegetables: Heat 1 tablespoon of avocado or olive oil in a large nonstick skillet over medium heat. Once the oil is hot, add 8 ounces of ground chicken along with 1/2 cup chopped red bell pepper, 1/3 cup chopped white onion, and 1 tablespoon finely chopped jalapeño pepper if using. Add a pinch of salt and cook the mixture for 7-8 minutes, breaking up the chicken into small pieces as it cooks to ensure even cooking and integrating the vegetables until the chicken is fully cooked and the veggies are softened.
  2. Add Seasonings: Stir in 1 teaspoon garlic powder, 1 teaspoon chili powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cumin to the skillet. Continue cooking for 1-2 minutes to toast the spices and enhance their flavors.
  3. Add Filling and Flavor: Mix in 1 cup of cooked rice, 1/4 cup salsa verde, and 1 tablespoon chipotle sauce. Stir thoroughly to combine all ingredients evenly. Taste and adjust seasoning with additional salt if necessary. Remove the skillet from heat.
  4. Build and Toast the Burritos: Lay an extra large flour tortilla flat on a clean surface. Spread 1/4 cup of shredded cheese evenly down the center of the tortilla. Top this with a heaping 1/2 cup of the chicken and rice filling, then sprinkle another 1/4 cup of shredded cheese on top of the filling. Fold the sides of the tortilla inward, then roll it up tightly into a burrito. Place the burrito seam-side down on a nonstick pan over medium heat and toast until the bottom is golden and cheese is melted, then flip and toast the other side similarly.
  5. Serve and Enjoy: Serve the burritos hot. They pair wonderfully with dips like sour cream, salsa, or guacamole, or with sides such as creamy refried beans or chips and salsa for a complete meal.

Notes

  • If you prefer less heat, omit the jalapeño and chipotle sauce.
  • For a gluten-free option, substitute flour tortillas with gluten-free tortillas.
  • Leftovers store well refrigerated for up to 3 days and can be reheated in a skillet or microwave.
  • You can swap ground chicken for ground turkey or lean ground beef if preferred.
  • Using freshly cooked rice instead of leftover rice will enhance texture and flavor.
  • Adjust salt and spice levels to taste depending on your preference.

Nutrition

Keywords: ground chicken burritos, cheesy burritos, chicken and rice, easy burrito recipe, quick dinner, Mexican-inspired

Find it online: https://frommamamaya.com/cheesy-ground-chicken-and-rice-burritos-recipe/