Tasty Burritos with Cheese Sauce

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Here is my go-to burrito recipe, complete with a smooth, creamy homemade cheese sauce that takes these from good to great. I combine seasoned meat, fresh vegetables, and warm tortillas, then finish everything with that rich cheese sauce that just brings it all together.

These burritos have become our Friday night dinner tradition. I often make extra cheese sauce because my kids love to use it for dipping their vegetables the next day. And let’s be honest – who doesn’t love having leftover cheese sauce in the fridge?

What Kind of Cheese Should I Use?

Medium yellow cheddar is the star of this cheese sauce, but you’ve got some wiggle room here. Sharp cheddar will give you a more intense flavor, while mild cheddar creates a more mellow sauce that lets the other burrito ingredients shine through. The most important thing is to buy a block and shred it yourself – pre-shredded cheese often contains anti-caking agents that can make your sauce grainy. For the smoothest, creamiest results, make sure your cheese is at room temperature before adding it to the sauce, and stir it in gradually over low heat. If you want to mix things up, you could swap out part of the cheddar for Monterey Jack or even pepper jack for a kick of heat.

Options for Substitutions

This burrito recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Ground chicken: You can easily swap ground chicken for ground turkey, beef, or even plant-based alternatives like Beyond Meat. If using beef, drain any excess fat after cooking.
• Cheddar cheese: While medium cheddar works great in the sauce, you can use Monterey Jack, American cheese, or a Mexican cheese blend. Just avoid pre-shredded cheese as it doesn’t melt as smoothly.
• Brown rice: White rice works just fine here, or you can try quinoa or cauliflower rice for a lower-carb option. Just follow the package instructions for cooking times.
• Flour tortillas: Corn tortillas are a good gluten-free option, though they’re smaller and more likely to break. You can also use whole wheat tortillas for extra fiber.
• Black beans: Feel free to use pinto beans or kidney beans instead. You can even skip them and double up on the refried beans if you prefer.
• Cilantro: If you’re not a cilantro fan (or dealing with the soap taste gene!), try using fresh parsley or just skip it altogether.
• 2% or whole milk: For the cheese sauce, you can use half-and-half for a richer sauce, or unsweetened almond milk for a lighter version. Just avoid fat-free milk as it might make the sauce too thin.

Watch Out for These Mistakes While Cooking

The trickiest part of making cheese sauce is preventing it from becoming grainy or lumpy – always start with room temperature milk and add it gradually to your roux while whisking constantly. When adding the cheese, remove the pan from heat first and stir in small handfuls at a time, as high heat can make your sauce separate and become stringy. Another common mistake is undercooking the flour in your roux – give it at least 1-2 minutes of cooking while stirring to avoid a raw flour taste in your sauce. For the perfect burrito assembly, avoid overfilling your tortillas and make sure to warm them slightly before rolling, as cold tortillas are more likely to crack and split. Finally, when cooking the ground chicken, don’t crowd the pan and make sure to break it up into small, even pieces while it browns – this ensures proper cooking and better distribution of flavors throughout your burritos.

What to Serve With Burritos?

These cheesy burritos pair perfectly with classic Mexican-inspired sides that’ll make your meal complete. A simple bowl of Mexican rice with a squeeze of lime adds a nice pop of citrus and helps soak up any extra cheese sauce. I love serving these with a fresh corn and black bean salsa or a quick guacamole for some cool, creamy contrast. For a veggie option that everyone will enjoy, try some quick-roasted bell peppers and onions seasoned with just salt and pepper – they’re super easy and add great color to your plate.

Storage Instructions

Keep Fresh: Got leftover burritos? Wrap them individually in aluminum foil and keep them in an airtight container in the fridge for up to 3 days. For the cheese sauce, store it separately in a covered container – it’ll stay good in the fridge for about 4-5 days. Just give it a good stir before using it again!

Freeze: These burritos are perfect for meal prep! Wrap each burrito in foil, then place them in a freezer bag (without the cheese sauce). They’ll keep well for up to 3 months in the freezer. I recommend making fresh cheese sauce when you’re ready to eat them, as frozen cheese sauce can get a bit grainy.

Reheat: To warm up refrigerated burritos, pop them in the oven at 350°F for about 15-20 minutes while still wrapped in foil. For frozen burritos, add an extra 10-15 minutes. The cheese sauce can be reheated on the stovetop over low heat, stirring frequently, or in the microwave in 30-second intervals, stirring between each interval.

Preparation Time	30-45 minutes
Cooking Time	25-35 minutes
Total Time	55-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 180-200 g
• Fat: 140-160 g
• Carbohydrates: 250-270 g

Ingredients

• 4 tablespoons unsalted butter
• 1/3 cup regular flour
• 3 cups 2% or whole milk
• 2 cups shredded medium yellow cheddar cheese (8 oz.)
• 1 teaspoon kosher salt
• 1/2 cup raw brown rice
• 2 pounds ground chicken
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 teaspoons minced garlic
• 2 tablespoons taco spices
• 1 can diced tomatoes, 15 oz, drained
• 1 can diced green chilies, 7 oz, drained
• 1 can black beans, 15 oz, rinsed and drained
• 1 can refried beans, 15 oz
• 16 small flour tortillas (fajita size)
• 1/4 cup fresh cilantro, chopped

Step 1: Prepare the Cheese Sauce

Using a large saucepan, add butter and place over medium-low heat.

Once the butter has melted, add flour and whisk constantly for 2-3 minutes to form a roux.

Gradually add milk, whisking constantly as you pour it in.

Continue cooking, stirring often, for 5-6 minutes, or until the mixture begins to thicken.

Remove the saucepan from heat, add shredded cheese and salt, and stir until well combined.

Set the cheese sauce aside, keeping it warm for later use.

Step 2: Cook the Brown Rice

While preparing the cheese sauce, cook the brown rice according to the package instructions.

Once cooked, set the rice aside until needed.

Step 3: Prepare the Baking Dish and Preheat Oven

Spray a 9”x13” casserole dish with nonstick baking spray and set it aside.

Preheat your oven to 400°F to prepare it for baking later.

Step 4: Cook the Ground Chicken

Place ground chicken in a large skillet over medium-high heat.

Cook, stirring occasionally, for 6-8 minutes or until the chicken is fully cooked.

Drain any excess liquid from the skillet and transfer the cooked chicken into a large mixing bowl.

Step 5: Sauté Vegetables and Combine Ingredients

Return the skillet to medium-high heat, adding butter and olive oil.

Once the butter has melted, add diced onions and sauté, stirring occasionally, for 4-5 minutes, or until the onions have softened.

Add minced garlic and taco seasoning, stirring to combine, and cook for an additional 1-2 minutes.

Add tomatoes, green chilies, black beans, refried beans, and the cooked rice to the skillet, stirring until everything is well combined.

Continue cooking, stirring occasionally, for 2-3 minutes or until no extra liquid remains in the skillet.

Remove from heat and stir in ¾ cup of the prepared cheese sauce, reserving the rest for later.

Step 6: Assemble and Bake the Casserole

Spoon approximately ¼ cup of the filling down the center of each tortilla.

Fold the sides of the tortilla over and place them seam-side down in the prepared casserole dish.

Bake at 400°F for 10-12 minutes, or until the tops of the tortillas are golden brown.

Step 7: Finish and Serve

Remove the casserole from the oven and spoon additional cheese sauce on top of the tortillas.

Sprinkle with chopped cilantro before serving.

Enjoy your delicious and hearty casserole!