Cheesy Baked Burritos
Ingredients
| 1 tbsp. | 15 ml | extra-virgin olive oil |
| 1 | onion, chopped | |
| 2 | garlic cloves, minced | |
| 2 c. | shredded rotisserie chicken | |
| 1 c. | enchilada sauce | |
| 1 | lime | |
| — | kosher salt | |
| — | freshly ground black pepper | |
| 1 15-oz. | can black beans, drained | |
| 2 c. | cooked white rice | |
| 1 c. | cheddar cheese, divided | |
| 1 c. | Monterey Jack cheese | |
| 6 | large flour tortillas | |
| — | sour cream, for serving (optional) | |
| — | hot sauce, for serving (optional) | |
| — | chopped cilantro, for serving (optional) |
Instructions
- 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.