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Burritos have long been a beloved staple in various cuisines, particularly in Mexican and Tex-Mex culinary traditions. Their versatility and convenience make them a favorite choice for meals on the go or a satisfying dinner option. From classic bean and cheese burritos to more elaborate creations, these tasty wraps can be customized to suit any palate. Among the many variations, smothered burritos stand out for their indulgent appeal, which features a generous layer of sauce that elevates the dish to new heights.

Smothered Baked Chicken Burritos AKA

Discover a culinary delight with these Smothered Baked Chicken Burritos! This recipe transforms traditional burritos into a comforting dish, featuring juicy chicken, hearty black beans, and vibrant veggies, all enveloped in a rich enchilada sauce. Perfect for busy weeknights or meal prep, these burritos are customizable and packed with flavor and nutrition. Bake them to golden perfection and serve with your favorite toppings! #Burritos #DinnerIdeas #RecipeInspiration #HealthyEating #TexMexCuisine
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Ingredients
  

2 large chicken breasts (boneless, skinless)

1 cup cooked rice (white or brown)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (frozen or canned)

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

6 large flour tortillas

1 can (10 oz) enchilada sauce

1 cup salsa

1 jalapeño, sliced (optional)

Fresh cilantro for garnish (optional)

Sour cream for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Chicken: In a large skillet over medium heat, add a drizzle of olive oil. Season the chicken breasts with salt, pepper, cumin, chili powder, and smoked paprika. Cook for about 6-7 minutes on each side, or until cooked through. Remove from heat and let cool slightly before shredding.

      Prepare the Filling: In a large bowl, combine the cooked rice, black beans, corn, diced red onion, minced garlic, and shredded chicken. Mix well until all ingredients are evenly distributed.

        Assemble the Burritos: Lay each tortilla flat and spoon a generous portion of the filling onto the center of each. Sprinkle with shredded cheddar cheese, then fold in the sides and roll tightly to enclose the filling.

          Prepare for Baking: In a 9x13 inch baking dish, spread half of the enchilada sauce and salsa on the bottom. Arrange the burritos seam-side down in the dish. Top with the remaining enchilada sauce and a sprinkle of any extra cheese.

            Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

              Garnish and Serve: Once baked, let the burritos cool for a few minutes. Top with jalapeño slices and fresh cilantro if desired. Serve with a dollop of sour cream on the side.

                Prep Time: 20 mins | Total Time: 50 mins | Servings: 6