This shredded chicken burrito recipe is a must-try if you’re a burrito fan.
If you’re a fan of burritos, then you’ll love this easy shredded chicken burrito recipe. The total time from start to finish is only about 15 minutes, and you only need a handful of simple ingredients.
The result is an amazingly flavorful and easy-to-make shredded chicken burrito. You’ll never go back to flat tortillas again!
Read more: Vegetarian Burritos Recipe
Cooking Information:
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Course: Appetizer
Cuisine: American
Servings: 8
Equipment:
- A large skillet or dutch oven.
The ingredients you will need for this recipe:
- Chicken & Veggie Fajitas Smothered
- 2 tbsp of olive oil
- 1/2 of a large white onion, peeled and thinly sliced
- 1 thickly sliced yellow pepper
- 1 medium-sized green pepper, sliced
- 1 15 ounces of tomato paste
- 1 15-ounce can of green chiles
- 1/2 cup of water or chicken broth
- 3 tbsp of taco seasoning or a packet from the store
- 1 lb. of shredded rotisserie chicken
Other
- 8 12″ flour tortillas
- 1.15 ounces of refried beans
- 2-cups of Spanish rice and 8 ounces of Spanish rice from the store
- 1.5 ounces of shredded Mexican cheddar cheese
Read more: Chicken Dip Loaded with Shredded Chicken
INSTRUCTIONS:
- Prepare a medium-to-high fire in a large skillet or dutch oven. Put in some olive oil.
- Add the onion to the pan with the olive oil once it has acquired its fragrant aroma, and cook for 2 to 3 minutes.
- After the onions have been sautéed for 4-5 minutes, turn the heat up to medium and add the chopped bell peppers.
- Add pasta sauce to a pan, green chilies, water, and taco seasoning to make a thick tomato sauce.
- After that, throw in the shredded chicken and toss it around with the vegetables and tomato paste until it’s evenly coated.
- Reduce the sauce by one-fourth, or until it has thickened slightly, by bringing it to a boil and then reduce the heat to medium-low and simmer the chicken. Take the chicken off the stove and put it to the side.
- Spread 3 tablespoons of refried beans across a large tortilla, followed by 1/4 cup of Spanish rice, tbsp of shredded cheese, and 1/8 of the chicken mixture. Roll up the tortilla and enjoy!
- Roll up each burrito tightly by tucking in the sides. To finish making the burritos, return to steps 7 and 8 and repeat until done.
- You can eat the chicken burritos as-is, freeze them for later consumption, or reheat them in the oven or on the stove.
How to Store It?
Leave the chicken to cool after steaming. When the burritos are cool, wrap them in foil and squeeze out as much air as possible. Place all burritos in a freezer bag or airtight container and freeze until ready to use (up to 3 months).
Read more: Crockpot Shredded Chicken Tacos
Cooking Note:
Easy Shredded Chicken Burrito Recipe
If you're a fan of burritos, then you'll love this easy shredded chicken burrito recipe. The total time from start to finish is only about 15 minutes.
Equipment
- A large skillet or dutch oven.
Ingredients
- Chicken & Veggie Fajitas Smothered
- 2 tbsp of olive oil
- ½ of a large white onion peeled and thinly sliced
- 1 thickly sliced yellow pepper
- 1 medium-sized green pepper sliced
- 1 15 ounces of tomato paste
- 1 15- ounce can of green chiles
- ½ cup of water or chicken broth
- 3 tbsp of taco seasoning or a packet from the store
- 1 lb. of shredded rotisserie chicken
Other:
- 8 12" flour tortillas
- 1.15 ounces of refried beans
- 2-cups of Spanish rice and 8 ounces of Spanish rice from the store
- 1.5 ounces of shredded Mexican cheddar cheese
Instructions
- Prepare a medium-to-high fire in a large skillet or dutch oven. Put in some olive oil.
- Add the onion to the pan with the olive oil once it has acquired its fragrant aroma, and cook for 2 to 3 minutes.
- After the onions have been sautéed for 4-5 minutes, turn the heat up to medium and add the chopped bell peppers.
- Add pasta sauce to a pan, green chilies, water, and taco seasoning to make a thick tomato sauce.
- After that, throw in the shredded chicken and toss it around with the vegetables and tomato paste until it’s evenly coated.
- Reduce the sauce by one-fourth, or until it has thickened slightly, by bringing it to a boil and then reduce the heat to medium-low and simmer the chicken. Take the chicken off the stove and put it to the side.
- Spread 3 tablespoons of refried beans across a large tortilla, followed by 1/4 cup of Spanish rice, tbsp of shredded cheese, and 1/8 of the chicken mixture. Roll up the tortilla and enjoy!
- Roll up each burrito tightly by tucking in the sides. To finish making the burritos, return to steps 7 and 8 and repeat until done.
- You can eat the chicken burritos as-is, freeze them for later consumption, or reheat them in the oven or on the stove.
Nutrition Fact:
| Particular | Quantity |
| Calories | 481kcal |
| Carbohydrates | 50g |
| Protein | 27g |
| Fiber | 7g |
| Fat | 16g |
| Sugar | 5g |
