Rotisserie Chicken Burritos
These chicken and rice burritos are a cozy, crave-worthy twist on a classic. Made with tender rotisserie chicken, perfectly seasoned with warm, aromatic spices, and wrapped up with fluffy rice and melty cheese, each bite delivers comfort and bold flavor. Whether you’re meal-prepping or feeding a crowd, these burritos bring satisfying heat and hearty goodness to the table.
Ingredients
- rotisserie chicken – Rotisserie chicken brings a deep, savory flavor to dishes thanks to its unique cooking method and seasoning
- yellow onion – Rich, complex, and slightly sweet when cooked. They have a balance of sharpness and sweetness that deepens with heat.
- garlic – Acts as a flavor bridge that ties together spices, herbs, and fats, helping ingredients harmonize rather than compete.
- Burrito Seasoning – That combo of chili powder, cumin, paprika, and oregano creates a bold, earthy, and slightly smoky seasoning blend that’s perfect for chicken burritos.
- chili powder
- cumin
- paprika
- oregano
- salt/pepper
- Mexican flavored Rice-a-Roni -Mexican-flavored Rice-A-Roni adds a deliciously seasoned, hearty base to your burrito filling that complements the other ingredients
- rotel – Acts like a flavor amplifier—lifting the whole burrito with brightness, spice, and balance.
- Cheese sauce ingredients
- cheddar cheese
- chichuaha cheese
- milk
- flour tortillas
Rotisserie Chicken Burritos
Ingredients
- 1 lb rotisserie chicken
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 clove garlic minced
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 box rice-a-roni Mexican Rice
- 14.5 oz rotel
- 2 cups cheddar cheese shredded
- 1 cup Chihuahua cheese shredded
- ½ cup milk
- 10 10" flour tortillas
Instructions
- Make the Mexican Rice-A-Roni per the instructions on the box.
- Remove meat from Rotisserie Chicken and set aside.
- In a large skillet, add the olive oil, onion, and garlic and sauté until the onions start to soften. Add in the chicken and all the spices. Stir together to combine well. Next, add in the Mexican rice and Rotel. Mix well.
- Lay out eight 10-inch flour burritos. Into each burrito, spoon about half a cup of the chicken mixture. Top each burrito with 2-3 tablespoons of cheddar cheese. Next, fold the ends of the burrito in and roll up. Place seam side down in a casserole dish.
- In a small saucepan, heat the milk over medium heat, being careful not to scorch. Add the chihuahua cheese and the remaining cheddar cheese. Stir to combine and melt. Continue to stir until all is melted, then pour over the burritos.
- Bake for about 20 minutes at 375 degrees to heat all the way through. After removing from the oven, sprinkle with chopped green onions or chopped cilantro.
- Serve with lettuce and chopped tomato on the side, salsa, guacamole, and sour cream.
Notes
These burritos are easy to make and freeze. After stirring together the chicken mixture and heating through, remove from the heat and let cool completely. Spoon mixture into burritos, top with cheese, and place seam side down on aluminum foil. Wrap each burrito individually and tightly. Freeze in a Ziplock freezer bag.