Baked Burritos filled with a creamy chicken, rice and mushroom filling absolutely incredible. The edges crisp up as they bake and are cheesy, comforting and taste so healthy and filling. Serve them with avocado and tomato salsa or pico de gallo, to make this even more delicious.
- 1 cup uncooked long grain white rice (or about 3 cups cooked rice)
- 2 boneless, skinless chicken breast halves (or 3 1/2 – 4 cups cooked, shredded chicken)
- salt, ground black pepper, to taste
- 2 Tablespoons oil, plus additional oil for brushing the burritos
- 8 oz mushrooms, sliced
- 1 large onion, chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, minced
- 12 oz grated cheese, divided (I used Colby Jack, but you can use Cheddar, Monterey Jack, Havarti, etc.)
- 1/2 cup sour cream
- 1 cup chicken or vegetable broth
- 1 Tablespoon each, fresh minced parsley and green onions
- 12 medium or large tortillas
- Preheat the oven to 375 degrees Fahrenheit.
- Cook the rice. You can either use the package instructions or use my recipe. (You can even use brown rice if you’d like, and I have a recipe for that too.)
- While the rice is cooking, season the chicken on both sides with salt and ground black pepper. In a large skillet, heat 1 Tablespoon of oil until shimmering, add the chicken and cook until the chicken is golden on both sides and cooked through all the way, about 4 minutes per side on medium-high heat.
- Set the chicken aside. When it’s cool enough to handle, shred it into bite-sized pieces. You can use a knife, fork or your fingers.
- In the same skillet, add the remaining Tablespoon of oil and heat it up until hot. Add the sliced mushrooms, season with salt and pepper and cook on medium-high heat until the mushrooms are starting to get golden, about 5-7 minutes. At first the mushrooms will exude a lot of liquid, but eventually, the liquid will cook off. Use a wooden spoon to scrape the bottom of the skillet to get all the brown bits off the skillet that were left behind from the chicken; it will add extra flavor to the filling.
- Add the onion, celery, and garlic to the mushrooms in the skillet, seasoning with salt and pepper. Cook on medium-low heat until the vegetables are soft and starting to turn lightly golden.
- In a large bowl, place the cooked rice, shredded cooked chicken, the mushroom and vegetable mixture, 8 oz of grated cheese (reserving the remaining cheese to use on top of the burritos), sour cream, chicken broth, parsley and green onion. If you didn’t season the rice when you were cooking it, you may need to add some salt to the filling. I seasoned everything while I was cooking it, so I didn’t need to add any extra salt. I did add some ground black pepper to it though. Mix to combine.
- Place about 1/2 cup of filling into the center of each tortilla, but more towards the bottom of the tortilla. Tuck both sides of the tortillas over the filling. With the sides folded in, use your thumb to bring the bottom of the tortilla over the filling and then roll it tightly until you have a neat burrito. Place the rolled burritos into an oiled, rimmed oven safe baking dish.
- Brush the burritos with oil all over the top and sides and then top with the remaining grated cheese. You can use more or less cheese, depending on how you like it.
- Bake in the preheated oven (375 degrees Fahrenheit) for 30 minutes or so. All the ingredients are cooked through, so all you want is for everything to heat through and the cheese to melt and turn golden. If you make the burritos in advance and they are cold, it will take a little bit longer to cook.
- There are so many possibilities of what to serve with the burritos: sour cream, extra cheese, pico de gallo, avocado, shredded lettuce, or even make a salad with lettuce, tomatoes, cucumbers and avocado.
Keywords: Chicken, Mushroom and Rice Baked Burritos, How to Make Chicken and Rice Baked Burritos, Baked Burrito Recipe, Chicken rice and mushroom burritos