🍳 Instructions
1. Preheat Oven
Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
2. Prepare the Filling
- In a large skillet over medium heat, sauté onion and garlic until softened.
- Add shredded chicken, black beans, corn, rice, chili powder, cumin, paprika, salt, and pepper.
- Stir in salsa and 1 cup of cheese, mixing until well combined. Remove from heat.
3. Assemble Burritos
- Lay a tortilla flat and spoon about ½–¾ cup of the filling in the center.
- Fold the sides in, then roll tightly from bottom to top.
- Place seam side down in the greased baking dish. Repeat with remaining tortillas.
4. Top & Bake
- Sprinkle extra shredded cheese evenly over the burritos.
- Lightly spray or brush with oil for a golden finish.
- Bake 20–25 minutes, until cheese is melted and tortillas are slightly crisp.
🥄 To Serve
Serve hot with:
- Sour cream
- Salsa or pico de gallo
- Guacamole
- Shredded lettuce or chopped cilantro
💡 Tips
- For extra flavor, mix in chopped green chilies or jalapeños.
- You can make ahead and freeze before baking — just thaw and bake when ready.
- Add Mexican rice or quinoa to make it more filling.
I can also give you a creamy, cheesy baked chicken burrito version with a sour cream sauce that keeps them extra moist and flavorful if you want. Do you want me to do that?
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