Aunty M's Cheesy Smothered Chicken & Rice Burritos
A delicious way to turn leftovers into a cheesy, homemade family dinner!
- Prep
- 15–20 minutes
- Cook
- 15–25 minutes
- Total
- approximately 40 minutes
- Servings
- 6–8
- Yield
- approximately 12–16 small burritos
Sometimes the best meals come from using what you already have in the kitchen!
We had cooked two whole chickens in the crock pot, removed the meat from the bones, and saved that delicious homemade chicken broth. With some leftover rice, flour tortillas, salsa, shredded cheese, and fresh garden tomatoes on hand, we decided to make something a little different.
The result? These incredible Cheesy Smothered Chicken & Rice Burritos!
Tender shredded chicken, seasoned rice, salsa, and plenty of melted cheese, all wrapped in soft flour tortillas and baked until the top was golden brown and bubbly.
And let me tell you — they were fantastic!
Ingredients
- 3 cups cooked, shredded chicken
- 2 cups leftover cooked rice
- 12–16 six-inch flour tortillas
- 1½ cups salsa, divided
- ½ cup homemade chicken broth
- 2–3 cups shredded Mexican-blend cheese
- 2 fresh garden tomatoes, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Cooking spray or butter for greasing the baking dish
Note: These measurements are a practical version of our homemade recipe. Adjust the seasonings, salsa, and cheese to suit your taste.
Instructions
- Prepare the chicken filling: In a large skillet over medium heat, combine the cooked shredded chicken, about ½ cup of salsa, chicken broth, chili powder, cumin, and garlic powder. Simmer for approximately 5 minutes, stirring occasionally, until the chicken is heated through and has absorbed some of those wonderful flavors.
- Add the rice: Stir the leftover cooked rice into the chicken mixture. Add a little more broth if needed to keep the filling moist, but not watery. Mix in approximately 1 cup of shredded cheese and stir until melted.
- Fill the tortillas: Warm the six-inch flour tortillas slightly so they're easier to roll. Spoon approximately ¼ to ⅓ cup of the chicken and rice mixture into each tortilla. Fold in the sides, roll them up, and place seam-side down in a greased baking dish.
- Smother with salsa and cheese: Spoon the remaining salsa over the rolled burritos. Then generously cover everything with the remaining shredded cheese. Don't be shy with the cheese!
- Bake until golden: Preheat the oven to 375°F. Bake for approximately 15–20 minutes, or until the burritos are heated through and the cheese is completely melted. The filling should reach 165°F. For a beautiful golden-brown finish, broil briefly for 1–2 minutes, watching carefully.
- Serve and enjoy! Let the burritos rest for about 5 minutes before serving. Top with freshly diced garden tomatoes, and add sour cream, extra salsa, or your favorite toppings if desired.
Aunty M's Kitchen Tips
- Save that chicken broth! Homemade broth adds so much more flavor than plain water and helps keep the chicken and rice filling tender and juicy.
- Leftovers make great meals. This is an excellent way to use leftover chicken and rice without feeling like you're eating the same dinner twice.
- Use smaller tortillas. Six-inch flour tortillas make perfectly sized burritos that fit nicely into a baking dish.
- Make it your own. Add black beans, corn, green chiles, or jalapeños for a little extra flavor.
- Don't waste the extra chicken. Freeze leftover shredded chicken in meal-sized portions for another easy dinner.
The Final Verdict: These burritos turned out absolutely delicious! The cheese baked into a beautiful golden crust, the chicken and rice stayed moist and flavorful, and the salsa brought everything together. This is definitely one we'll be making again.
From our kitchen to yours — happy cooking!
Aunty M's — Good Food, Made at Home.
