Think of this flavor-packed chicken burrito as the bigger, cheesier cousin of the enchilada.
For the rice:
1 cup long grain rice
1 tablespoon onion, finely chopped
1 garlic clove, finely chopped
1/2 tablespoon jalapeño, chopped
1 teaspoon dried oregano
1/2 cup plain tomato sauce
1 1/2 cups chicken broth
Salt to taste
1 tablespoon olive oil
For the red sauce:
1/4 cup vegetable oil
2 tablespoons flour
1 tablespoon chili powder
1 cup tomato sauce
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
Salt to taste
For the rest:
4 large flour tortillas
2 cups cooked shredded chicken
1/2 cup canned black beans, rinsed and drained
2 cups shredded Mexican cheese blend
Shredded lettuce and tomatoes to serve
In a pot, heat olive oil and add onion, garlic, and jalapeño. Cook until softened. Stir in rice and oregano. Cook for another minute, then add tomato sauce, chicken broth, and salt. Stir well, bring to a boil, cover, and simmer for 20 minutes or until tender. Fluff with a fork and set aside.
In a saucepan, heat oil and add flour and chili powder. Stir and cook until slightly reddish-brown. Add tomato sauce, chicken broth, and seasonings. Stir well and cook until thickened. Set aside.
To assemble: mix 2 tablespoons of the red sauce into the chicken. Working with one tortilla at a time, sprinkle a line of cheese in the center, spoon some rice over the cheese, top with chicken, and beans. Fold in the sides of the tortilla, lift the side towards you then forward, to roll and tuck the burrito closed.
Place burritos in a baking dish, smother with sauce, top with more cheese, and bake at 350°F for 15-20 minutes. Serve with lettuce and tomato on the side.
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