Best 7 Cheesy Chicken Rice Burritos Recipes

CHICKEN RICE BURRITOS

Steps:

• In a skillet, saute onions and garlic in butter until tender. Stir in chicken, chili powder, 1/4 cup broth and 3/4 cup of picante sauce. Heat through; set aside. , In a medium saucepan, bring rice and remaining broth to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese. , Preheat oven to 375°. Spoon 1 cup filling, off center, on each tortilla. Fold sides and ends over filling, then roll up. Arrange burritos in two ungreased 13-in. x 9-in. baking dishes. Sprinkle with the remaining cheese. Cover and bake until heated through, 10-15 minutes. Garnish with picante sauce and cheese.

CHICKEN AND RICE BURRITOS

Steps:

• Heat rice according to package directions. In a microwave-safe bowl, combine salsa and chicken. Microwave on high for 1 minute. Stir in cheese and rice. Divide mixture onto tortillas. Top with cilantro and sour cream, if desired.
• Cooks' notes:
• You can adjust the amount of ingredients based on your tastes.

CHEESY BAKED BURRITOS

Steps:

• Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and sauté until soft. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken and about 1/2 cup enchilada sauce, or until the chicken is fully coated. Toss until evenly combined. Stir in lime juice, and season with salt and pepper to taste.
• Working one burrito at a time, lay a tortilla on a cutting board or clean working service. Add a scoopful each of rice and beans to the center. Add the chicken mixture then top with a small handful each of both cheeses. Reserve about ½ cup of cheese total to sprinkle on the burritos before baking. Roll the burrito tightly and place in a large casserole dish. Repeat with remaining tortillas.
• Pour the remaining enchilada sauce over the burritos then sprinkle the extra cheeses on top. Cover until the cheese is melted, about 15 minutes.
• Garnish with cilantro and serve with sour cream and hot sauce, if desired.

CHEESY CHICKEN RICE BURRITOS

Steps:

• Prepare the rice as directed on the package then set aside to be used later.
• Heat the oil in a frying pan then cook the chicken until no longer pink. Mix the salsa, taco sauce, & cheese in with the chicken. Add half of the rice to the pan & save the rest as a side dish.
• Put between 3-4 tablespoons of the chicken mixture onto each tortilla & roll up. Lay them on a baking sheet & cook on 350 for 10 minutes. Serve immediately.

EASY CHEESY CHICKEN AND RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
• Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.

CHEESY CHICKEN BURRITO

Steps:

• Half fill a pan of water and bring to the boil.
• Sprinkle the water with salt and add the rice. Cook for 8 minutes.
• Chop onion and grate the cheese.
• Heat oil in a large pan then add the chopped onion, chilli powder and cumin for 2-3 minutes.
• Drain the rice then add to the large pan along with the tomatoes. Cook until the juice has absorbed.
• Set pan aside.
• Put chicken breasts into another large pan and pour in enough water to cover and bring to the boil. Simmer for 10-15 minutes.
• Place the chicken on a plate and using forks, shred the chicken.
• Now add then chicken to the rice filling, along with the grated cheese.
• Stir in the soured cream to the filling.
• Wrap the tortillas in cling film and heat in a microwave for 1 minute.
• Spoon one eighth of the filling into the centre of the tortilla and fold both sides. Fold from the bottom up and the top down to form a parcel.
• Complete for the rest of the tortillas and serve.

CHEESY CHICKEN BURRITOS

Steps:

• Spread chicken strips onto microwaveable plate; cover with waxed paper. Microwave on HIGH 30 sec. or until warmed.
• Sprinkle down centers of tortillas; top with remaining ingredients.
• Fold in opposite sides of each tortilla, then roll up burrito-style.