Chicken Skillet Burritos

These southwest Chicken Skillet Burritos are so adaptable, versatile, and always a family favorite dinner! Skillet burritos cook until crispy and they're loaded with chunks of chicken, beans, seasoned rice, spices, creamy sour cream, and cheese.

Course Dinner

Cuisine Mexican

Keyword crispy skillet burritos, skillet burritos

Prep Time 10

Cook Time 5

Total Time 15

Servings burritos

Calories 471kcal

Author Jessica

Ingredients

1½ cups rice (cooked & warmed)
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder (use garlic salt if rice is not seasoned already)
2 cups shredded or chopped chicken
1 can (15 oz) black beans drained & rinsed
1/4 cup chopped green onion
2 tablespoons chopped fresh cilantro
1 tablespoon freshly squeezed lime juice (about 1 lime)
2 cups shredded cheese (I use Colby Jack)
1 cup sour cream
6 burrito-sized large flour tortillas

Instructions

In a large mixing bowl, add the cooked rice, chili powder, cumin, and garlic powder and stir until all the rice is coated well in the seasonings.
1½ cups rice, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder
Add in the chicken, black beans, green onions, cilantro, and lime juice. Stir until combined.
2 cups shredded or chopped chicken, 1 can (15 oz) black beans, 1/4 cup chopped green onion, 2 tablespoons chopped fresh cilantro, 1 tablespoon freshly squeezed lime juice
Working with one tortilla at a time, lay a large tortilla onto a plate or cutting board. Sprinkle cheese over the entire tortilla, making sure to leave about a 1-inch border around the edge. Dollop about 4-5 dots of sour cream all over the cheese.
2 cups shredded cheese, 1 cup sour cream, 6 burrito-sized large flour tortillas
Add about 1/2 cup of the chicken filling down the center of the tortilla.
Fold it up burrito style; fold in the sides of the tortilla and then tightly roll it up like a burrito. Set the burrito aside for now. Repeat this process with the remaining tortillas.
When ready to cook, spray each burrito with nonstick cooking spray. Place the burrito(s) into a large skillet pan, over medium-high heat, and cook for about 4-5 minutes per side or until desired crispiness is achieved and the burritos are warmed through.
^{*For extra crisp burritos heat some oil (canola or vegetable oil) in the skillet pan and cook the burritos in the hot oil.}
Serve with salsa, guacamole, and sour cream. Enjoy!

Notes

Flour Tortillas : You can use any size tortillas, low-carb, whole wheat, gluten-free, etc for this recipe. Depending on the size of tortillas used will determine more or less servings, and how much burrito filling to put into each burrito. You want to still be able to roll up the tortilla so don't overstuff it with the filling.

Chicken : These burritos are the perfect option for leftovers! Use up leftover taco meat, shredded chicken, chicken taco meat, pork, beef, grab a rotisserie chicken, use canned chicken (drained & flaked), etc.

Rice : You can use leftover rice, plain white rice, brown rice, cauliflower rice, or buy some store-bought packages of seasoned rice (the microwave pouches) and use those; Uncle Ben's, Knorr, and Rice-a-Roni make packets/boxes of rice that you can also cook according to package directions. I like to make a batch of my Cilantro Lime Rice or Easy Mexican Rice.

Additions : Use any variety of canned bean you like. Or skip the beans and add a can of corn. Or add a can of corn in addition to everything else. Add some pico de Gallo or chopped Roma tomatoes to each burrito before rolling up. Lots of options here!

Crispy Burrito Tip : If you prefer a more crispy burrito then heat some oil in the skillet pan and cook the burritos in oil versus just the cooking spray.

Nutrition