Chicken Burritos are a quick and easy dinner that everyone loves! Shredded chicken is mixed with a flavorful blend of chilis, seasonings and fire-roasted tomatoes. Wrap everything in a soft flour tortilla and bake or pan-fry.

Serve with guacamole or homemade salsa, sour cream or add in your favorite taco inspired toppings!

Chicken Burritos with sour cream on top

What’s in Chicken Burritos?

Almost anything can go in your chicken burrito filling – get creative! Store-bought or leftover rotisserie chicken, pre-made sauce and pre-shredded cheese make it easy! Fire-roasted tomatoes add a lot of flavor, you could substitute diced tomatoes with green chiles if you’d prefer.

I’ve kept this recipe simple with chicken and cheese but refried beans,Tex Mex Rice, diced tomatoes… anything goes!

Chicken Burrito ingredients in a skillet

How to Make Chicken Burritos

Making chicken burritos is as easy as 1, 2, 3!

  1. Shred cooked chicken (or leftover baked chicken).
  2. Cook the burrito filling ingredients in a skillet over medium heat, add the chicken and stir thoroughly (per recipe below).
  3. Scoop equal amounts of chicken mixture into each burrito and sprinkle with cheese.

Now that the burrito filling is complete, it’s time to fill and wrap. Fold the burrito to keep the insides from falling out! Place in the casserole dish with the seam side down, spoon salsa over top and bake.

Chicken Burrito prep

How Long Will They Last?

These burritos will last tightly covered for 4 days in the fridge. To refresh them, place in a different dish, add a little extra salsa and cheese and reheat in the microwave!

How to Freeze Burritos

Chicken burritos can easily be frozen, be sure they are fully cooled first.

  • To freeze, chill burritos in the fridge overnight and then wrap individually in plastic wrap (before covering with salsa) or foil. Place them in a zippered bag with the date on it.
  • To thaw, set in the fridge overnight or use the defrost setting on the microwave and then reheat!

More Tortilla Wrapped Favorites

Chicken Burritos with sour cream on top
5 from 26 votes↑ Click stars to rate now!
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Chicken Burrito

Quick and easy dinner that everyone will ask for again and again!
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 burritos
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  • 6 flour tortillas 12"
  • 1 jar salsa 16 ounces
  • 2 cups monterey jack cheese shredded, divided

Burrito Filling

  • 1 rotisserie chicken small
  • 2 cans mild diced green chilies 4 ounces each
  • 1 can fire-roasted tomatoes diced, 24 ounces, or canned tomatoes with green chiles
  • 1 chipotle chili in adobo sauce seeded and minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon kosher salt
  • 1 teaspoon oregano


  • Preheat oven to 400°F and spray a 9x13" casserole with non-stick spray, set aside.
  • Remove skin from chicken and pick the meat off in bite-size pieces. Place into a bowl.
  • Set a 12" skillet over medium heat, add burrito filling ingredients. Stir to combine.
  • Cook the burrito filling mixture until it’s warm, about 5 minutes.
  • Add in the chicken and stir to combine. If there is a lot of moisture in the skillet keep cooking over medium just until the water cooks off.
  • Add an equal amount of chicken to the center of each burrito and top them equally with 1 ½ cups of the shredded cheese (reserve ½ cup).
  • Roll them up burrito style and set them seam side down in the prepared casserole dish. Spoon the salsa over the burritos and top with remaining shredded cheese.
  • Add the dish to the oven and bake for about 15 minutes or until the cheese is melted and the burritos are warm throughout.


We like to bake these burritos but you can also cook them in a lightly oiled pan until browned and crisp on all sides and serve with salsa (instead of baking with salsa).
5 from 26 votes

Nutrition Information

Calories: 577 | Carbohydrates: 27g | Protein: 57g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 187mg | Sodium: 1625mg | Potassium: 591mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1296IU | Vitamin C: 13mg | Calcium: 373mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine Mexican
Chicken burrito topped with sour cream with writing
Chicken burrito with writing
Top image - chicken burrito topped with sour cream. Bottom image - chicken burrito filling in a frying pan


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 26 votes (25 ratings without comment)

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  1. Made this with leftover turkey. I did add 1/2 chopped onion and sautéed it before adding the green chile and tomatoes…not sure why onion wasn’t included in the first place:). Also, to accommodate the different heat level tolerance in the household, I separated the chile mixture from the turkey and only added about a T. to the inside of the burrito. Then, those who wanted it hotter could add this to the outside of the burrito (I eliminated the salsa addition on top to accommodate to this). It was great and easy. I will definitely make this again5 stars