Coming up with easy dinner ideas that please everyone can be a real challenge, especially on those busy weeknights when you’re juggling after-school activities and work deadlines. We’ve all been there – staring into the fridge at 6 PM, wondering how to pull together a meal that’s both satisfying and stress-free.
That’s why these oven-baked burritos have become such a lifesaver in my kitchen. They’re simple to put together, can be prepped ahead of time, and best of all, you can customize the fillings to suit even the pickiest eaters in your family.
Why You’ll Love These Baked Burritos
- Quick weeknight dinner – Ready in just 35-45 minutes, these baked burritos are perfect for those busy evenings when you need a satisfying meal without spending hours in the kitchen.
- Family-friendly meal – Kids and adults alike love these cheesy, saucy burritos – they’re a crowd-pleaser that will have everyone asking for seconds.
- Simple ingredients – Using everyday ingredients you can find at any grocery store, these burritos come together with basic pantry staples and fresh ingredients.
- Make-ahead friendly – You can assemble these burritos ahead of time and pop them in the oven when you’re ready to eat, making them perfect for meal prep or busy families.
- Customizable – Each person can add their favorite toppings like extra salsa, sour cream, or cheese, making this recipe work for everyone at your table.
What Kind of Tortillas Should I Use?
For baked burritos, you’ll want to stick with large flour tortillas (sometimes labeled as “burrito size”) rather than corn tortillas, since flour tortillas are more pliable and hold up better in the oven. The standard size is about 10 inches in diameter, which gives you enough room to wrap all your fillings without tearing. Fresh tortillas work best, but if you’re using ones that have been sitting in your pantry for a while, you can warm them briefly in the microwave under a damp paper towel to make them more flexible. Just make sure to choose tortillas labeled “burrito size” or “large” – regular taco-sized tortillas will be too small to hold all the filling and fold properly.
Options for Substitutions
This easy baked burrito recipe is super adaptable and works well with several substitutions:
- Chicken breasts: You can easily swap the chicken for ground beef, turkey, or even black beans for a vegetarian version. If using beans, just drain, rinse, and warm them up with the taco seasoning.
- Taco seasoning: Out of taco seasoning packets? Make your own with 1 tablespoon chili powder, 1 teaspoon each of cumin and paprika, and ½ teaspoon each of garlic powder, onion powder, and oregano.
- Flour tortillas: While flour tortillas work best for this recipe since they’re more pliable, you can use corn tortillas if needed. Just warm them slightly first to prevent cracking.
- Mexican-style cheese: Any melting cheese works here – try cheddar, Monterey Jack, or a combination. Just avoid hard cheeses that don’t melt well.
- Sour cream: Greek yogurt makes a great substitute for sour cream. It adds the same creamy texture with extra protein.
- Enchilada sauce: If you don’t have enchilada sauce, mix 1 can of tomato sauce with 1 tablespoon chili powder and 1 teaspoon each of cumin and garlic powder.
Watch Out for These Mistakes While Baking
The biggest challenge when making oven-baked burritos is preventing them from becoming soggy – to avoid this, make sure to drain any excess liquid from your cooked chicken and let it cool slightly before assembling the burritos. A common mistake is overfilling the tortillas, which can lead to bursting and messy baking – stick to about 3/4 cup of filling per burrito and leave about 2 inches from the edges when rolling. To prevent tough, cracked tortillas, warm them slightly in the microwave for 20-30 seconds before filling, as this makes them more pliable and easier to roll without breaking. For the best results, place your burritos seam-side down in the baking dish and avoid drowning them in sauce – a moderate amount of enchilada sauce will give you that perfect balance of flavor while keeping the tortillas crispy on top.
What to Serve With Baked Burritos?
These hearty baked burritos pair perfectly with classic Mexican-inspired sides that’ll make your meal complete. A simple bowl of Mexican rice or cilantro-lime rice makes an excellent base, while refried or black beans are great for adding extra protein and fiber to your plate. For something fresh, try a crisp side salad with chopped lettuce, tomatoes, and avocado dressed in a lime vinaigrette – it adds a nice contrast to the warm, cheesy burritos. You can also put out some extra toppings like diced onions, fresh cilantro, or pickled jalapeños so everyone can customize their plate.
Storage Instructions
Keep Fresh: These baked burritos are perfect for leftovers! Place them in an airtight container and keep them in the fridge for up to 3 days. I like to wrap each burrito individually in foil first – it helps them stay together and makes reheating super easy.
Freeze: Want to meal prep? These burritos are freezer-friendly champions! Wrap each burrito in foil, then place them in a freezer bag. They’ll stay good for up to 3 months. Just skip the sour cream and fresh salsa as toppings before freezing – add those fresh when serving instead.
Reheat: To warm up refrigerated burritos, pop them in the oven at 350°F for about 15 minutes, or until heated through. For frozen burritos, unwrap from foil and microwave for 2-3 minutes, then finish in the oven for 5-10 minutes to get that nice crispy exterior back. You can also use an air fryer for about 8 minutes at 350°F for extra crispiness!
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3000-3400
- Protein: 200-220 g
- Fat: 180-200 g
- Carbohydrates: 240-260 g
Ingredients
- 2 pounds chicken breasts, cubed and without skin or bones
- 1 ounce packet taco seasoning
- 2 tablespoons olive oil
- 6 large flour tortillas for burritos
- 3 cups mexican-style shredded cheese, separated
- 10-ounce can enchilada sauce
- 8-ounce container of sour cream
- 16-ounce refrigerated salsa
Step 1: Prepare and Cook the Chicken
Preheat your oven to 400°F (200°C).
Season the chicken with your preferred seasoning mix to add flavor.
Heat a large skillet over medium-high heat and add a bit of hot oil.
Cook the chicken in the skillet until it is browned and fully cooked through.
This should take several minutes depending on the size of the chicken pieces.
Step 2: Assemble the Enchiladas
Once the chicken is cooked, divide it evenly among a set of tortillas.
Top each portion of chicken with a total of 2 cups of cheese, then roll up the tortillas securely.
Place each filled tortilla seam-side-down in a lightly greased 13×9-inch baking dish to prevent them from unrolling while baking.
Step 3: Add Sauce and Cheese
Pour enchilada sauce evenly over the assembled enchiladas in the baking dish to cover them all generously.
Sprinkle an additional 1 cup of cheese over the top of the enchiladas for an extra cheesy finish.
Step 4: Bake
Place the baking dish in the preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly and the tortillas are nicely browned.
The enchiladas should be heated thoroughly when they are done.
Step 5: Serve
Remove the baking dish from the oven once the cheese is melted to your liking.
Allow the enchiladas to cool slightly, then serve them with a dollop of sour cream and a side of salsa for an additional boost of flavor.
Enjoy your homemade enchiladas!