Smothered Skillet Chicken Burritos

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Spice up your dinner routine with these mouthwatering Smothered Skillet Chicken Burritos. Packed with flavor and easy to make, this dish will become an instant family favorite.

 

I cannot talk enough about how much I crave Latin food.  I try to make recipes as authentic as possible for a white chick on the East Coast.  But sometimes I just have to cook what I crave.  And that means skillet chicken burritos.  Which I know are totally not authentic at all, but still taste amazingly delicious.

 

And these skillet chicken burritos are made with on hand ingredients.  That means leftover rotisserie or other chicken.  I’ve had a can of refried beans that’s been in the pantry for a while.  And then there’s the last little bit of enchilada sauce I made for another recipe.  All of these bits and pieces of ingredients came together to make these deliciously smothered skillet chicken burritos.

 

 

Using Leftover Ingredients to Make These Skillet Burritos

 

One of the best things about this recipe is how adaptable it is. I had leftover rotisserie chicken in the fridge but you can use leftover taco meat or even roast beef.  I used refried beans, but you could use that bit of leftover cooked rice or some pinto or black beans.  Use those leftover cooked veggies in the fridge to fill your burritos.  Get creative and repurpose your leftovers to make a delicious burrito.

 

Ingredients to make these smother skillet chicken burritos

Pantry ingredients – onion, refried beans, cumin, oregano, tortillas, enchilada sauce

Fridge ingredients – rotisserie or other leftover chicken, cheddar cheese

 

Instructions to make these chicken burritos

 

Combine the chicken with the spices and half the cheese and stir to combine.  Place a tortilla on your work surface and spread 2 tablespoons of the refried beans down the center.  Top with 1/3 cup of the chicken mixture.  Fold in the sides and carefully roll the burrito up.  Repeat with the remaining burritos, chicken mixture, and refried beans.

  

 

 

Heat a large skillet and spray with cooking spray or swirl 2 tablespoons of extra virgin olive oil in the pan.  Cook the burritos seam side down for 4 to 5 minutes or until golden brown.  Flip and cook another 4 to 5 minutes. 

 

Smother in Delicious Sauce

 

This is where the magic happens.  Arrange the burritos seam-side down in a large skillet. Pour your favorite enchilada sauce generously on the top, ensuring each burrito is covered. The sauce not only adds flavor but also keeps the burritos moist as they cook.  Top with the rest of the cheese and simmer them for 3 to 5 minutes or until the cheese has melted.

 

 

Serving up these smothered chicken burritos

 

Once the burritos are done simmering, it’s time to plate them. Use a large spatula to carefully remove them from the pan and put them onto plates.  Drizzle some of the sauce from the skillet over the top. Garnish with your favorite toppings.  For me, that’s sour cream or guacamole.  A little lime crema is also great drizzled on top. For some color, you can sprinkle the with thinly sliced green onions or some chopped fresh cilantro.

Rotisserie Chicken Recipes

• Asian Chicken Salad from That Recipe
• Broccoli & Chicken Alfredo Stuffed Shells from Creative Cynchronicity
• Spicy Peanut Noodles from Art of Natural Living

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