Seasoned chicken, corn, beans, and cheese are wrapped in large tortillas before being smothered in enchilada sauce and baked to create a delicious, family friendly meal in just 30 minutes.
In a large bowl, combine the shredded chicken, corn, black beans, salsa and taco seasoning.
Lay a tortilla flat and add one quarter of the meat mixture to the center of the tortilla. Add about 1/3 cup of cheese on top.
Fold the ends of the tortilla in, then roll it up burrito style. Place in a large casserole dish (9x13 inch) that has been sprayed with cooking spray or oiled.
Repeat until all the burritos are rolled and in the casserole dish.
Pour the enchilada sauce over the burritos and then top with any remaining cheese.
Bake on the lower oven rack for 20-25 minutes or until piping hot. Remove from oven and garnish as desired.
Notes
Substitutions:
Chicken – Any pre-cooked, mild-flavored chicken will work for shredded chicken burritos. Leftovers, boiled or baked chicken breasts, or rotisserie chicken are all great options.
Corn – To swap in frozen corn, thaw it completely first and drain off any extra liquid.
Black Beans – You can use canned black beans, or make a batch of black beans in the crockpot. Pinto beans are a great alternative too.
Salsa – Use your favorite store bought salsa or whip up a batch of homemade salsa.
Taco Seasoning – One packet of store bought taco seasoning provides all salt and spices we need. Use an entire packet or two tablespoons of homemade taco seasoning.
Red Enchilada Sauce – Either canned or homemade enchilada sauce will work. We like red, but green is fine if you like that better.
Cheddar Cheese – A Mexican blend, Monterey jack, or even pepper jack can also be used.
How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the freezer up to a month
How to Freeze: Making this smothered shredded chicken burrito recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
Mix the chicken filling and transfer to a freezer safe bag.
Freeze the filling and tortillas separately.
When ready to make thaw both in the fridge for 24-48 hours.
Make the recipe from step 3, using fresh cheese for the filling and topping.
How to Reheat: This can be reheated in the microwave in 30 second increments.