Cheesy Baked Burritos

Rotisserie chicken, rice and black bean burritos smothered in enchilada sauce and cheese, then baked.

🍳 Cook: 15 min🍽️ Makes 6

Ingredients

1 tbsp	15 ml	Extra-virgin olive oil
1		Onion, chopped
2		Garlic cloves, minced
2 cups	480 ml	Shredded rotisserie chicken
1 cup	240 ml	Enchilada sauce
1		Lime, juiced
—		Kosher salt
—		Freshly ground black pepper
1 can		Black beans, drained
2 cups	480 ml	Cooked white rice
1 cup	240 ml	Cheddar cheese, divided
1 cup	240 ml	Monterey Jack cheese
6		Large flour tortillas
—		Sour cream, for serving (optional)
—		Hot sauce, for serving (optional)
—		Chopped cilantro, for serving (optional)

Preheat oven to 350 degrees F.
Heat olive oil in a large nonstick skillet over medium heat. 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 surface. 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.