Print

Cheesy Ground Chicken and Rice Burritos Recipe

Print Recipe

★★★★★

4.4 from 123 reviews

Delicious and easy-to-make Cheesy Ground Chicken and Rice Burritos packed with flavorful seasoned ground chicken, sautéed vegetables, melty cheeses, and a touch of smoky chipotle sauce wrapped in warm flour tortillas. Perfect for a hearty lunch or dinner, these burritos are toasted to perfection for a crispy, cheesy exterior and tender filling.

Ingredients

Scale

Protein and 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

Other Ingredients

  • 1 cup Cooked Rice (white or brown)
  • 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 tbsp of avocado or olive oil in a large nonstick skillet over medium heat. Add 8 oz of ground chicken, 1/2 cup chopped red bell pepper, 1/3 cup chopped white onion, and 1 tbsp finely chopped jalapeño pepper if using. Add a pinch of salt. Cook for 7-8 minutes, stirring occasionally and breaking up the chicken into small pieces until fully cooked and vegetables are softened.
  2. Add Seasonings: Sprinkle in 1 tsp garlic powder, 1 tsp chili powder, 1/2 tsp kosher salt, and 1/2 tsp ground cumin. Stir well and cook for 1-2 minutes more to toast the spices and enhance their flavors.
  3. Add Filling and Flavor: Stir in 1 cup cooked rice, 1/4 cup salsa verde, and 1 tbsp chipotle sauce. Mix thoroughly to combine all ingredients evenly. Taste and adjust salt as needed. Turn off the heat.
  4. Build and Toast the Burritos: Lay a large flour tortilla flat. Spread 1/4 cup shredded cheese down the center, then top with a heaping 1/2 cup of the chicken and rice filling. Sprinkle another 1/4 cup of shredded cheese on top. Fold the sides inward and roll up tightly to form a burrito. Place the burrito seam side down in a preheated nonstick pan over medium heat. Toast until golden and crispy on both sides, pressing slightly to melt the cheese inside.
  5. Serve and Enjoy: Serve hot with optional dips like sour cream, salsa, or guacamole. These burritos also pair great with creamy refried beans or your favorite chips and salsa.

Notes

  • Ground chicken can be substituted with lean ground turkey or ground beef.
  • Red bell pepper can be swapped for green, yellow, or orange bell peppers.
  • Cooked rice can be white or brown rice based on preference.
  • Salsa verde can be replaced with red salsa or green chilies.
  • Chipotle sauce is the sauce from chipotles in adobo; if unavailable, finely mince chipotles in adobo and use them instead.
  • Cheddar and Monterey Jack cheeses can be substituted with other mild jack cheeses or a Mexican cheese blend.
  • To make this recipe mild, omit the jalapeño and chipotle sauce and use a mild salsa.

Keywords: ground chicken burrito, cheesy burrito, chicken and rice burrito, quick dinner, stovetop burrito recipe

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