Go Back
+ servings
Two chicken burritos stacked on top of each other, cut crosswise to show chicken, corn, refried beans, and tomatoes inside
Print

Chicken Burritos

Chicken burritos are easy, flavorful all-in-one meals the whole family will love! Shredded Mexican chicken, corn, refried beans, and shredded cheese all wrapped up perfectly in a warm tortilla and served with a side of guacamole.
Course Main Course
Cuisine American, Mexican
Keyword freezer meal, meal prep, taco tuesday
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 burritos
Calories 550kcal
Author Jasmine Comer

Equipment

  • Pot with lid
  • Large bowl
  • Two forks (or tools for preferred method of shredding chicken)
  • Large skillet
  • Microwave
  • Large microwave-safe plate
  • Paper towels

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • water or chicken broth
  • 2 tablespoons avocado oil divided
  • ¼ cup green chiles
  • ¾ cup fire-roasted tomatoes
  • ¼ cup tomato sauce
  • 2 tablespoons taco seasoning store-bought or make your own
  • ½ cup corn
  • ½ cup refried beans store-bought or make your own
  • 4 flour tortillas 10-inch tortillas or larger
  • 1 cup shredded Mexican cheese
  • guacamole optional, for serving

Instructions

  • Place chicken breasts in pot and add enough water (or chicken broth) to fully cover chicken breasts.
    Raw chicken breasts in skillet of water
  • Bring liquid to a boil, then reduce heat and simmer until chicken is no longer pink, approximately 10 minutes.
    Cooked chicken breasts in skillet with broth
  • Transfer chicken to large bowl and shred using two forks (or preferred method, see Notes).
    Shredded chicken in large glass bowl
  • In large skillet, heat one tablespoon avocado oil over medium-high heat. When oil is hot, add shredded chicken.
  • Reduce heat to medium. Stir in green chiles, fire-roasted tomatoes, and tomato sauce. Simmer 3 to 4 minutes.
    Shredded Mexican chicken in large skillet
  • Reduce heat further to simmer. Stir in taco seasoning.
  • Heat tortillas in microwave for approximately 15 seconds. See Notes for tips.
  • Remove tortillas from microwave and lay out on flat surface. Layer each tortilla with refried beans, shredded chicken mixture, and shredded cheese. Tightly roll tortillas into burritos.
    Rolled burritos on wooden board
  • Heat remaining avocado oil in large skillet. When hot, add rolled burritos seam-side down. Sear tortillas 2 to 3 minutes until golden brown, then flip and sear 2 to 3 minutes on other side.
    Seared burritos in large skillet
  • Serve immediately with a side of guacamole (optional).

Notes

  • Refried Beans: Use black or pinto refried beans, whichever you prefer.
  • Make it Gluten Free: Use gluten free tortillas and gluten free taco seasoning.
  • Make it Low Carb: Use low carb flour tortillas.
 
Warming Tortillas
  • Place tortilla on microwave safe plate. Cover entire tortilla with damp paper towel. If warming all 4 tortillas at once, stack all 4 tortillas on plate, alternating each tortilla with a damp paper towel. Be sure to cover top tortilla with a paper towel.
  • Microwave on high for 15 seconds. Check tortillas - they should be warm and soft. Microwave an additional 15 seconds if needed. Note: if edges of tortilla feel dry or crisp, the paper towel either doesn't cover the tortilla fully or it needs more moisture. 
 
Shredding Methods
  • Hand Shredded: Using your hands/fingers, pull the chicken apart until completely shredded. Pieces can be as big or as small as you like.
  • Two Forks: Use one fork to steady the chicken while shredding the chicken with another fork. Work in small, short strokes, moving forks away from each other.
  • Hand Mixer: Break the chicken into manageable chunks and place them in a large bowl. Use the standard attachments on your mixer and set mixer to a medium speed. Mix until chicken is completely shredded.
  • Stand Mixer: Use the standard paddle attachment and mix on medium-low speed until chicken chunks are completely shredded.
  • Food Processor: Break up the cooked chicken breasts into chunks first, and work in multiple batches. Add chicken to food processor and use the plastic dough blade attachment to avoid your chicken turning to mush. Process for 30 seconds or until uniformly shredded. Repeat until all chicken is shredded.
 
Recipe yields 4 burritos. Nutritional values shown are general guidelines, and reflect information for one burrito using Mission Burrito Super Soft Flour Tortillas. Values shown do not include information for optional guacamole. Macros may vary slightly depending on specific types and brands of ingredients used.

Nutrition

Serving: 1burrito | Calories: 550kcal | Carbohydrates: 47g | Protein: 39g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1366mg | Potassium: 536mg | Fiber: 4g | Sugar: 6g | Vitamin A: 673IU | Vitamin C: 6mg | Calcium: 347mg | Iron: 4mg | Net Carbs: 43g