Mexican Baked Chicken Burrito Recipe

If you’re looking for a new staple dinner recipe, look no further. These baked chicken burritos are quick, easy, and have been devoured by people of all ages.

Tender shredded chicken simmered in salsa with cumin, oregano, black beans and corn gets rolled into tortillas with cheese, then baked until golden. They’re my go to recipe for busy nights and also when I have guests over for dinner.

The Best Mexican Baked Chicken Burritos (3 Ways to Cook the Chicken)

I’ve played around with 3 different options, all resulting in chicken that is perfectly tender and juicy. Depending on how far ahead you planned dinner, throw the chicken in a slow cooker, the oven or a skillet.

My personal favorite is the slow cooker. If you don’t own a slow cooker, I strongly suggest having at least one (I own two different sizes). Get a 6 quart slow cooker so you can use it for small and larger recipes. For these baked burritos, simply place the chicken breasts, salsa, onion, cumin, oregano and jalapeno in the slow cooker. Cook on high for 4 to 6 hours and voila! The chicken shreds incredibly easily, and then you just stir in the black beans and corn until heated through.

Raw tortillas. They will change your life! Okay, maybe a little dramatic, but you’ll never return to regular tortillas again. TortillaLand has become my favorite brand. They use basic ingredients and don’t use lard like some tortillas. Their flour tortillas are perfect for these baked chicken burritos, and their corn tortillas also really complement my Shrimp Tacos. You can purchase them at Costco, Kroger, Smiths, Walmart or Amazon.

The fresh tortillas are the best! This is one of my husband’s favorites too.

Why You’ll Love These Baked Chicken Burritos

• Three ways to cook the chicken. Use the slow cooker, the oven or a skillet, depending on how much time you have.
• Great for busy nights and guests. The filling is simple, and the burritos bake all at once in one dish.
• A hearty filling. Shredded chicken, salsa, black beans, sweet corn and melted cheese in every bite.
• Golden outside. They bake uncovered for 15 minutes at 375°F, so the tortillas turn lightly crisp.

Ingredients You’ll Need

Here is what goes into these Mexican baked chicken burritos. Exact amounts are in the recipe card below.

• Chicken breasts: Four medium chicken breasts make plenty of filling. They cook right in the salsa and spices, so they soak up all that flavor and shred easily. Thawed or frozen both work with the oven method. Boneless, skinless breasts are lean and pull apart into long, tender shreds.
• Salsa: Two cups cook down with the chicken and become the sauce. Use your favorite jar, or homemade like my Canned Salsa Recipe. A medium or hot salsa adds more heat, and a thick, chunky salsa keeps the filling from getting watery.
• Red or sweet onion: Finely chopped so it melts into the filling and adds a little sweetness.
• Cumin and dried oregano: Cumin brings a warm, earthy flavor, and oregano adds an herby note. Together they give the filling its classic Mexican taste.
• Jalapeno: Optional. Chop it finely and keep the seeds if you want it spicy, or remove them for mild heat.
• Black beans: One can, drained and rinsed. Rinsing washes away the thick, salty canning liquid so the filling isn’t muddy.
• Frozen sweet corn: Adds pops of sweetness and color. There’s no need to thaw it, since it warms up in the hot filling.
• Tortillas: You’ll need 10 to 12. I love raw TortillaLand flour tortillas, which you cook in a pan before filling. If you use regular tortillas, warm them first so they fold without cracking. Flour tortillas are softer and roll more easily than corn for burritos.
• Shredded cheese: Two cups, about 2 tablespoons per burrito. Cheddar, Monterey Jack or a Mexican blend all melt beautifully. Shredding your own from a block gives the smoothest melt, since bagged cheese is coated to keep it from clumping.

How to Make Baked Chicken Burritos

1. Cook the chicken (pick one). Slow cooker: add the chicken, salsa, onion, cumin, oregano and jalapeno and cook on high for 4 to 6 hours, then add the beans and corn for 15 to 30 minutes more. Oven: put the same ingredients in a 9×13 dish and bake at 400°F for 25 to 30 minutes if thawed or 40 to 45 minutes if frozen, then stir in the beans and corn. Skillet: cut thawed chicken into 1 inch pieces and simmer with the salsa, onion and spices until most of the liquid evaporates, then add the beans and corn. Whichever way, the chicken must reach 165°F.
2. Shred. Pull the chicken apart with two forks and stir it into the sauce. It should be thick and saucy, not soupy.
3. Heat the oven. Preheat to 375°F.
4. Cook the tortillas. In a large pan over medium heat, cook each tortilla until browned in spots. Set aside.
5. Fill and roll. Place about 1/2 cup of filling down the center of a tortilla and top with 2 tablespoons of cheese. Fold in the sides, then the ends.
6. Bake. Lightly spray a 13×9 inch dish, place the burritos seam side down and bake uncovered for 15 minutes, until golden.
7. Serve. Serve with salsa or pico de gallo and 7 layer dip or Fresh Sweet Corn Salsa.

Baked Chicken Burritos FAQs

• How long do I bake burritos in the oven? Bake them uncovered at 375°F for 15 minutes, until the tortillas are golden and the cheese is melted.
• How do I know the chicken is done? Use a meat thermometer. Chicken is safe at 165°F in the thickest part. Color alone isn’t a reliable test.
• Can I use frozen chicken? Yes, with the oven method. Bake frozen breasts at 400°F for 40 to 45 minutes and check for 165°F.
• Do I have to brown the tortillas? Raw tortillas need to be cooked first. Regular tortillas only need a quick warm up so they roll without tearing.
• How do I make them less spicy? Skip the jalapeno or remove the seeds, and use a mild salsa.
• Can I make the filling ahead? Yes. Refrigerate the cooked filling in a covered container for up to 3 to 4 days, then fill and bake when you are ready.
• How do I store and reheat leftovers? Refrigerate baked burritos within 2 hours for up to 3 to 4 days. Reheat at 375°F until hot in the center, 165°F.
• Can I freeze baked chicken burritos? Yes. Wrap cooled burritos individually and freeze for up to 3 months. Reheat from frozen until they reach 165°F in the center.
• What should I serve with baked chicken burritos? Salsa or pico de gallo, 7 layer dip or Fresh Sweet Corn Salsa are my favorites. Mexican rice and guacamole are great too.

Chicken Burritos in the Oven

Baked chicken burritos are filled with shredded salsa chicken, black beans, sweet corn and cheese, then baked until golden at 375°F. Cook the chicken in a slow cooker, the oven or a skillet to fit your schedule.

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Ingredients

  

• 4 medium-sized chicken breasts see instructions on options for preparing chicken
• 2 cups salsa
• 1 small red or sweet onion finely chopped
• 2 tsp cumin
• 1 tsp dried oregano
• 1 jalapeno finely chopped (optional... keep seeds to make spicy)
• 1 can organic black beans drained and rinsed
• 2 cups frozen sweet corn
• 10 to 12 to rtillas warmed
• 2 cups shredded cheese

Instructions

 

• There are 3 options for cooking chicken. 1st option: Place chicken breasts, salsa, onion, cumin, oregano, and jalapeno in slow-cooker. Cook on high for 4 to 6 hours until chicken can be easily shredded. Add black beans and corn for additional 15 to 30 minutes until warmed through. 2nd Option: Preheat oven to 400 F. Place chicken breasts, salsa, onion, cumin, oregano, and jalapeno in 9x13 baking dish. If chicken is thawed, bake for 25 to 30 minutes. If frozen, bake for 40 to 45 minutes until no longer pink and easily shredded. Add black beans and corn. Let sit until warmed through. Option 3: Cut thawed chicken breasts into 1 inch pieces. In a large skillet, simmer chicken pieces, salsa, onion, cumin, oregano, and jalapeno until heated through and most of the liquid evaporates. Add black beans and corn. Stir until heated through. Remove from heat.
• Preheat oven to 375 F.
• On a large pan, cook tortillas on medium heat until browned. Set aside.
• Place about 1/2 cup chicken mixture down the center of the tortilla and top with 2 Tbs of shredded cheese. Fold sides and then ends over to cover filling.
• Lightly spray 13x9x2 baking dish with cooking spray and place burrito seam face down.
• Bake, uncovered, for 15 minutes.
• Serve with salsa/pico de gallo and 7 layer dip or Fresh Sweet Corn Salsa.

Made these burritos? Leave a star rating in the recipe card and tell me how they turned out in the comments below. I love hearing your feedback!

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