I think we can all agree that there are never too many easy, quick and delicious weeknight dinner ideas in the world. In our home, we love Mexican flavors, and while I will never tire of the classic taco, sometimes mixing things up even just a little can make a familiar meal fresh and exciting. Enter these Shortcut Baked Chicken Burrito Bowls.
To begin, gather your ingredients. I filled our bowls with one of my favorite shortcut proteins, shredded rotisserie chicken. To add some rich flavor, I grabbed a pouch of Old El Paso’s Chile & Roasted Garlic Mexican Cooking Sauce, some shredded cheese and Old El Paso’s pillow-y soft Stand ‘n’ Stuff Soft Taco shells.
Then, gather your desired garnishes. I like classic shredded lettuce, tomato, a bit of diced onion, cilantro, sour cream and avocado, but the sky is the limit. Sliced black olives, crumbled queso fresco, pickled jalapeños or green onions would also make tasty toppers!