Oh, the magic of a perfectly wrapped burrito! There’s just something about that warm tortilla stuffed with flavorful fillings that makes everything feel right, isn’t there? If you’ve ever craved that delicious, homemade taste but thought it was too much work for a busy weeknight, then get ready, because these Irresistible Chicken Burritos Easy Mexican Dinner are about to become your new best friend. Seriously, I whip these up on a Tuesday and they taste just as good as any Friday night treat. It’s that simple, that satisfying, and that incredibly delicious.
Why This Irresistible Chicken Burritos Easy Mexican Dinner Recipe is a Weeknight Winner
Okay, let me tell you why these burritos are a lifesaver!
- Speedy! We’re talking dinner on the table in under an hour, easily. Perfect for when everyone’s starving and you just want something good, FAST.
- Seriously Simple: No fancy techniques here! Just dump, stir, and wrap. Even if you’re not a pro in the kitchen, you’ll nail these.
- Flavor Explosion: That savory chicken filling with the chili, cumin, and tomatoes? It’s just *chef’s kiss*. So good everyone will be asking for seconds.
- Crowd-Pleaser: Kids, adults, picky eaters… everyone loves a good burrito! You can even let everyone build their own with their favorite toppings.
Gather Your Ingredients for Irresistible Chicken Burritos
Alright, let’s get this party started! To make these amazing, super easy chicken burritos, you’ll need just a few things. Trust me, having everything prepped makes the whole process fly by.
For the Flavorful Chicken Filling:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil (any kind works!)
- 1 large onion, finely chopped
- 2 cloves garlic, minced (or more if you’re a garlic lover like me!)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (this is optional, but adds a nice little kick!)
- Salt and black pepper to taste
- 1 (15 ounce) can black beans, rinsed and drained (don’t skip the rinse, it makes a difference!)
- 1 (10 ounce) can diced tomatoes with green chilies, undrained (Rotel is my go-to here!)
For Assembling the Burritos:
- 8 large flour tortillas (soft taco size works great too)
- 1 cup shredded Monterey Jack cheese (or cheddar, or a mix!)
Yummy Topping Ideas (Optional, but highly recommended!):
- Salsa
- Sour cream
- Guacamole
- Shredded lettuce
Step-by-Step Guide to Making Easy Mexican Dinner Burritos
Alright, let’s get cooking! Making these Irresistible Chicken Burritos Easy Mexican Dinner is honestly so straightforward, you’ll be amazed you ever bought them frozen. My kitchen always smells amazing when I make these, and it’s no time at all before we’re digging in. Just follow these simple steps, and you’ll have happy tummies in no time! For more dinner ideas, check out these chimichurri sauce recipes or some easy garlic breadsticks if you need a side!
Preparing the Flavorful Chicken Filling
First things first, we need to get that delicious filling going. Grab your favorite skillet and heat up that olive oil over medium-high heat. Toss in your bite-sized chicken pieces and let them get nice and browned on all sides – that’s where a ton of flavor comes from, so don’t rush it! Once browned, scoop out the chicken and set it aside for a sec. Now, toss in your chopped onion and let it get soft and a little clear, usually about 5 minutes. Then, add the minced garlic and all those wonderful spices: chili powder, cumin, paprika, and the cayenne if you like a little heat. Stir it all around for just about a minute until it smells absolutely fantastic!
Assembling Your Irresistible Chicken Burritos
Now for the fun part – building these beauties! Grab your flour tortillas and warm them up. You can do this for a few seconds in a dry skillet, or even wrap them in a damp paper towel and microwave them for about 30 seconds until they’re nice and pliable. This step is key so they don’t crack when you roll them. Spoon a generous amount of that yummy chicken mixture right down the center of each warm tortilla. Sprinkle on your shredded Monterey Jack cheese – let it get all melty! Then, fold the sides of the tortilla in over the filling, and roll it up nice and tight from the bottom. Voila! You’ve got yourself some homemade Irresistible Chicken Burritos.
Tips for the Perfect Easy Mexican Dinner Burrito
You know, even though these burritos are super simple, a few little tricks can take them from ‘good’ to absolutely ‘WOW’! Don’t you just love those little secrets that make a recipe shine? I’ve found a few things that really help make these an epic Easy Mexican Dinner every single time. For example, if you’re ever out of something, don’t stress! You can totally swap out the chicken for shredded rotisserie chicken to save loads of time – it’s my go-to when I’m in a real pinch. And if you want it spicier? Just add a pinch more cayenne or even some red pepper flakes to the filling when you’re sautéing the onions. Nobody likes a bland burrito, right?
Also, make sure those tortillas are warm and soft before you start rolling. Cold tortillas are way more likely to crack, and nobody wants their delicious filling spilling out! You can totally make the filling ahead of time and just reheat it, too. That’s a lifesaver for meal prep! For more quick recipe ideas, check out these quick breads or this amazing cornbread recipe!
Serving Suggestions for Your Chicken Burritos
Okay, so you’ve got these amazing, hot burritos ready to go, but what else makes the meal sing? Personally, I love serving them with a side of fluffy Mexican rice and some extra black beans – you know, just in case those beans in the filling weren’t enough! A big dollop of cool sour cream or creamy guacamole is a must for me, and don’t forget a good sprinkle of your favorite salsa for that extra zing. If you’re feeling fancy, maybe whip up some of that incredible seven-layer taco dip! It’s perfect for dipping and scooping.
Storage and Reheating Instructions
Got leftovers? Lucky you! Let those delicious burritos cool down a bit, then wrap them up good and tight in plastic wrap or foil, or pop them into an airtight container. They’ll be happy in the fridge for about 3-4 days. If you want to freeze some for later? Wrap them super-securely and they can hang out in the freezer for up to a month. When you’re ready to eat, just pop them in the microwave for a minute or two, or even better, bake them in a 350°F (175°C) oven for about 15-20 minutes until they’re heated through and melty!
Frequently Asked Questions About Irresistible Chicken Burritos
Got burning questions about these delicious pockets of joy? I’ve got you covered! These are some things people always ask me, so let’t dive in.
Can I use ground chicken instead of chicken breasts?
Absolutely! Ground chicken is a fantastic shortcut. Just brown it up in the skillet with the onions and garlic, drain off any excess fat, and then add your beans and tomatoes. It cooks even faster, making these burritos even quicker!
How do I make the burritos spicier?
Easy-peasy! If you love a good kick, don’t be shy with the cayenne pepper when you’re making the filling. A pinch or two more will do the trick. You could also add some finely chopped jalapeños along with the onions, or just load up on your favorite hot sauce when you serve them. We like topping ours with a little extra heat!
Can I make these ahead of time?
You sure can! You can totally make the chicken filling a day or two in advance and store it in the fridge. When you’re ready for dinner, just warm up the filling, warm your tortillas, and assemble. It makes weeknight assembly a breeze! If you want to freeze whole burritos, wrap them really well and they’ll be good for about a month. Reheat them from frozen in the oven for best results.
What if I don’t have Monterey Jack cheese?
No worries at all! Cheddar cheese works wonderfully, or even a Mexican blend if that’s what you have on hand. The key is just a good melting cheese that adds that creamy, gooey factor. Think of it this way: even with different cheese, they’re still going to be delicious!
Are there vegetarian options?
You bet! These are super adaptable. You can skip the chicken entirely and just add more beans (like pinto or kidney beans), corn, and maybe some diced sweet potato to the vegetable/spice mixture. It makes for an equally hearty and fantastic vegetarian meal. For more fun twists, check out these cheeseburger quesadillas for another easy dinner idea!
Nutritional Information (Estimated)
Just a little heads-up that the nutritional info can change depending on exactly what you toss in or how big you roll your burritos! These numbers are a good estimate for one hearty burrito with the chicken filling and cheese, but remember it’s not set in stone. For one of these amazing Irresistible Chicken Burritos, you’re looking at roughly:
- Calories: around 550
- Fat: about 25g (with 10g saturated: so watch those toppings!)
- Protein: a solid 30g (thanks, chicken!)
- Carbohydrates: around 50g
- Sodium: a bit high at 900mg, so maybe ease up on extra salt if that’s a concern.
Enjoy every bite, knowing you made something fantastic from scratch!
Print
Easy Chicken Burritos
- Total Time: 40 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Simple and delicious chicken burritos perfect for a weeknight Mexican dinner.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 8 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- Optional toppings: salsa, sour cream, guacamole, shredded lettuce
Instructions
- Cut chicken breasts into bite-sized pieces.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add chopped onion to the skillet and cook until softened, about 5 minutes.
- Add minced garlic, chili powder, cumin, paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Return chicken to the skillet. Add black beans and diced tomatoes with green chilies. Stir to combine.
- Bring mixture to a simmer, then reduce heat and cook for 10-15 minutes, or until chicken is cooked through and sauce has thickened slightly. Season with salt and pepper to taste.
- Warm tortillas according to package directions.
- Spoon chicken mixture onto the center of each tortilla. Sprinkle with shredded cheese.
- Fold in the sides of the tortilla, then roll up tightly to form a burrito.
- Serve immediately with your favorite toppings.
Notes
- For spicier burritos, add more cayenne pepper or a pinch of red pepper flakes.
- You can substitute shredded rotisserie chicken for cooked chicken breasts to save time.
- If you don’t have diced tomatoes with green chilies, use one 14.5 ounce can of diced tomatoes and add 1-2 tablespoons of chopped green chilies.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 550
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken burritos, easy mexican dinner, quick dinner, weeknight meal, ground beef burritos, vegetarian burritos