Smothered Baked Chicken Burritos (Print Version)

# Ingredients:

→ For the Burrito Filling

01 - 2 cups cooked shredded chicken (rotisserie chicken works well)
02 - 1 cup cooked rice (white, brown, or Mexican-style)
03 - 1 cup black beans, rinsed and drained
04 - 1/2 cup salsa (mild, medium, or hot based on preference)
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon ground cumin
07 - Salt and pepper to taste

→ For Assembly

08 - 6 large flour tortillas (8-10 inch size)
09 - 1 cup shredded cheddar or Monterey Jack cheese, divided

→ For the Sauce

10 - 1 cup red enchilada sauce
11 - 1/2 cup sour cream

→ For Garnish

12 - 1/4 cup fresh cilantro, chopped (optional)
13 - Additional sour cream for serving (optional)
14 - Sliced avocado or guacamole (optional)
15 - Pico de gallo or additional salsa (optional)

# Instructions:

01 - Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a thin layer of oil to prevent sticking. Make sure your baking dish is large enough to hold all six burritos comfortably.
02 - In a large mixing bowl, combine the shredded chicken, cooked rice, rinsed and drained black beans, 1/2 cup of the shredded cheese (reserving the other half for topping), salsa, chili powder, cumin, salt, and pepper. Stir until all ingredients are well mixed and evenly distributed. Taste and adjust seasonings if needed.
03 - Lay out each flour tortilla on a flat surface. Place approximately 2/3 cup of the filling mixture slightly below the center of each tortilla. Fold the bottom edge up over the filling, then fold in both sides. Roll the tortilla up tightly to enclose the filling, creating a neat burrito. Place each burrito seam-side down in the prepared baking dish, arranging them snugly next to each other.
04 - In a medium bowl, whisk together the red enchilada sauce and sour cream until smooth and well combined. The sour cream will lighten the color and add creaminess to the traditional enchilada sauce. Make sure there are no streaks of sour cream remaining.
05 - Pour the creamy enchilada sauce mixture evenly over the arranged burritos, making sure to cover them completely. Pay special attention to covering the ends of the burritos, as these parts can dry out during baking if not well-coated with sauce.
06 - Sprinkle the remaining 1/2 cup of shredded cheese evenly over the sauce-covered burritos. The cheese will melt and form a delicious golden crust during baking.
07 - Cover the baking dish with aluminum foil, being careful not to let the foil touch the cheese topping. The foil prevents the burritos from drying out during the initial baking period. Place the covered dish in the preheated oven and bake for 20 minutes.
08 - After 20 minutes, carefully remove the foil from the baking dish. Return the dish to the oven and continue baking, uncovered, for an additional 10 minutes or until the cheese is melted, bubbly, and beginning to turn golden brown around the edges.
09 - Remove the baking dish from the oven and let the burritos rest for about 5 minutes before serving. This brief resting period allows the sauce to set slightly and makes the burritos easier to serve. Just before serving, sprinkle the chopped cilantro over the top for a fresh flavor and pop of color, if desired.
10 - Use a spatula to carefully transfer the burritos to plates, making sure to scoop up some of the extra sauce. Serve with optional garnishes like additional sour cream, sliced avocado, or pico de gallo on the side. These burritos are hearty enough to be a complete meal on their own, but they also pair well with a simple green salad or Mexican rice.

# Notes:

01 - For a spicier version, add a diced jalapeño or chipotle pepper in adobo sauce to the filling, or use a spicy salsa and hot enchilada sauce.
02 - This recipe is great for meal prep - assemble the burritos without the sauce, wrap individually in foil, and freeze for up to 3 months. When ready to eat, thaw overnight, cover with sauce and cheese, and bake as directed.
03 - For a vegetarian version, substitute the chicken with an additional cup of beans, 1 cup of corn, or 2 cups of roasted vegetables like bell peppers, zucchini, and mushrooms.

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