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Creamy Cheesy Ground Chicken And Rice Burritos are shown as a delicious featured image, highlighting the ingredients within a warm tortilla.

Creamy Cheesy Ground Chicken and Rice Burritos Ultimate

These burritos combine creamy, cheesy goodness with savory ground chicken and perfectly cooked rice. Achieve the ultimate balance of flavors and textures with this easy-to-follow recipe, perfect for a satisfying and customizable meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt to taste
  • Pepper to taste
  • 1 cup cooked long-grain rice slightly undercooked, al dente
  • 1/2 cup chicken broth
  • 4 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup chopped cilantro
  • 8 large flour tortillas
  • Sour cream optional topping

Equipment

  • Large Skillet
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Knife
  • Microwave or dry skillet (for warming tortillas)
  • Spatula

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  2. Add the diced onion and minced garlic to the skillet. Cook until softened, about 3-5 minutes. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute more, until fragrant.
  3. Add the cooked rice and chicken broth to the skillet. Bring to a simmer, then reduce heat and cook for 5 minutes, or until the broth is mostly absorbed and the rice is heated through.
  4. Stir in the softened cream cheese until melted and smooth. Then, stir in the cheddar cheese and Monterey Jack cheese until melted and evenly distributed. Remove from heat and stir in the chopped cilantro.
  5. Warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable.
  6. Spoon about 1/2 cup of the chicken and rice mixture onto each tortilla.
  7. Fold in the sides of the tortilla, then fold up the bottom over the filling. Roll tightly to form a burrito.
  8. Heat a clean skillet over medium heat. Place the burritos seam-side down in the skillet and cook for 2-3 minutes per side, or until golden brown and crispy (optional).
  9. Serve immediately with your favorite toppings, such as sour cream, salsa, and guacamole.

Notes

For best results, use long-grain rice and avoid overcooking it. Warming the tortillas is crucial for easy folding. Toasting the burritos adds a delightful textural contrast. Store leftover burritos in the refrigerator for up to 3 days. Reheat in a skillet or microwave.