Smothered Skillet Chicken Burritos covered in red enchilada sauce, cooked in a skillet, and full of chicken, cheese, and beans cook up quickly for the busiest of weeknights.
I have a new prop plate. Can’t ya tell? It’s sort of funky and not traditional like the other stuff I’ve been using lately. I’m hoping it will jazz up some of the more boring food to photograph; like burritos and enchiladas. Gotta love clearance props.
And you gotta love some delicious and easy chicken burritos! I’m totally surprised at how good these burritos turned out. Yeah, I know, I shouldn’t be. I should be all “This is THE BEST recipe ever and you’ll never have to make another skillet chicken burrito recipe ever again.” Yeah. So not me. LOL
I mean, I love my food, most of the time. No, there have not been any #fail recipes so far this year. At least none that were fail post worthy. Some were just meh and I’ll be working on those later.
Then there’s recipes like the Moroccan Pad Thai that I shared on my Instagram. Did you see it? You should totes check it out. It looks gorgeous and was devourable! I have a few more mashup style recipes on my plate to make, too. Get it? On my plate? Bad pun. I know.
Now, back to these burritos. I know I’ve talked about how I cra-cra-CRAVE Latin American food, right? I know I have. Let me go see if I can find it…
You see! I knew I had! Because I totally DO crave Mexican food. Or at least my version of Mexican food. Yeah, I know, it’s probably really bastardized Americanized version of what they ACTUALLY make, but whatever, it tastes amazing to me and I crave it. Sometimes NON STOP!
It’s that whole cheese, chiles, sauce, chicken, tortilla combination that gets me. Yes. I realized I just basically listed all of the ingredients in this recipe, but honestly, that’s what I crave! Then there’s the tamale cravings, but I have YET to go down that road. The hubs just doesn’t like them like I do and I don’t think there’s such a thing as a onesie twosie type tamale recipe. If there is, PLEASE let me know. I’d eat the S out of them.
But seriously, back to these burritos. I had some left over chicken, for whatever reason I can’t remember now, and just couldn’t throw it out. Yup. That food hoarder thing is popping up again. You should have heard the hubs when he put some food in the little chest freezer we have. “NOTHING else will fit in there.” Freezer cooking has already ensued.
Anyway, I had some chicken. And I crave Mexican food. So, OBVIOUSLY I’m going to make either enchiladas or burritos. And, well, I haven’t made burritos in forever so it went on the menu for dinner. Dinner means it needed to be something simple, quick, and easy. Screams skillet to me, doesn’t it?
That’s just what I did with the left over chicken. I mixed it with some cheese, and some beans and made these simple yet delicious burritos. I browned these babies in a skillet then smothered them with enchilada sauce and sauce and let them simmer for a few minutes while the cheese inside and outside melted. It also allowed the tortillas a minute so soak up some of that delicious enchilada sauce.
And just look at how delicious these burritoes truly are. This is the ONLY skill chicken burrito recipe you will ever need! The flavors of the chicken and beans with the cheese in the burrito are simple but amazing. The enchilada sauce soaked tortilla truly brings all the flavors together. Serve this up with some tasty rice and beans and you’ve got a fantastic and quick Mexican meal for your family.
What’s your cravable food?
- 12 ounces boneless skinless chicken breast, cut into bite sized pieces
- 1 cup diced onion
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 cup fat free cheddar cheese
- 14 ounces fat free refried beans
- 2 cups enchilada sauce
- 8 burrito tortilla wrappers
- In a large mixing bowl, combine the chicken with the onions and spices. Stir in half of the cheese.
- Place a burrito on your work surface. Spread 2 tablespoons refried beans down the center of the wrapper. Top the beans with 1/3 cup of the chicken mixture. Fold the sides in and roll the burrito up. Place, seam side down, on a plate. Repeat with remaining tortillas, beans, and chicken mixture.
- Heat a large skillet coated with cooking spray over medium-high heat. Place the burritos, seam side down, in the skillet and cook 4 to 5 minutes or each side or until golden brown. Turn the burritos seam side down, top with the enchilada sauce and remaining cheese. Cover the pan and simmer until the cheese melts, 3 to 5 minutes. Serve the burritos with sour cream and Spanish rice.