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Shortcut Baked Chicken Burrito Bowls

Blogger Cindy Ensley of Hungry Girl por Vida uses Old El Paso® Stand 'N Stuff® soft flour tortillas to make a fun and filling chicken dinner.

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  • Prep Time 20 min
  • Total Time 45 min
  • Servings 4

1
package (6.7 oz) Old El Paso™ Stand 'n Stuff™ soft flour tortillas (8 count)
1
can (16 oz) Old El Paso™ refried beans with green chiles
1
cup shredded Mexican blend cheese (4 oz)
2
heaping cups shredded deli rotisserie chicken
1
package (8 oz) Old El Paso™ chile & roasted garlic Mexican cooking sauce

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
  • 2 Place tortillas on cookie sheet. Spread beans in bottom of each tortilla; sprinkle with half of the cheese. Divide chicken among tortillas; top with sauce, then with remaining cheese.
  • 3 Bake 15 to 20 minutes or until cheese is melted, tortillas are golden brown around edges, and beans begin to bubble around edges. Tops bowls with desired garnishes, and serve.

EXPERT TIPS

Expert Tips

Using a store-bought rotisserie chicken makes this meal come together extra-fast. Look for a chicken that is seasoned neutrally or one that you think would work well with the Mexican-inspired flavors of this dish.

Having all your ingredients prepped in bowls and in place, often called “mise en place,” makes for a few extra dishes, but quick and easy assembly.

Using a blend of both dark and white meat from the chicken ensures this dish isn’t full of dried-out chicken once it’s baked. The dark meat is more moist and packed with flavor.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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