Yummy (And Almost Guilt Free) Chicken Burritos

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“I always crave Mexican food, but hate the calorie guilt that follows when I can't help but order rice doused in cheese and a fried chimichanga. This Chicken Burrito recipe was whipped up with simple/healthy ingredients in no time at all. I'm a pretty low maintenence cook, so this is my version of a bunch of more complicated recipes. :)”
READY IN:
45mins
SERVES:
6-8
YIELD:
6-8 burritos
UNITS:
US

Ingredients Nutrition

Directions

  1. PREP WORK (I did the night before, the flavor is better the next day).
  2. -Boil chicken breasts until cooked through. Drain, and shred into a bowl using two forks.
  3. -Pour off some of the juice and mash up the black beans in can with a spoon or whatever is available. Add to bowl.
  4. -Drain juice off corn and add to bowl.
  5. -Drain some juice off rotel and add to bowl (don't want the chicken mixture to be to runny).
  6. -Add to the chicken mixture the salsa, chili powder, garlic salt and crushed red pepper. Mix well and taste to see if you'd like to add any more spices.
  7. CHEESE TIME!
  8. -Place block of cheese in microwave safe bowl with the 1/4 cup of milk.
  9. -Heat at 45-60 second intervals, stirring in between, until completely melted. Set aside.
  10. CONSTRUCTING YOUR BURRITOS.
  11. -Preheat oven to 350.
  12. -Warm up the bag of tortillas for about 20 seconds in the microwave to make them easy to work with.
  13. -Spoon about 3/4 cup of the chicken mixture into the center of tortilla.
  14. -Fold in the left and right flaps then roll up from the bottom. Place seam side down in a 9x13 dish.
  15. -Depending on how big you make your burritos, it may take two pans to fit all of them.
  16. -Cook for 10 minutes or so, then drizzle/douse the cheese on top and bake for the last 5 minutes.

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