Quick Wet Burrito with Rotisserie Chicken
Ingredients
- 2 cup shredded rotisserie chicken
- 1 tbsp olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 tsp chili powder
- 0.5 tsp cumin
- Salt and pepper to taste
- 1 can (10-15 oz) red enchilada sauce
- 4 large flour tortillas
- 1.5 cup shredded Mexican blend cheese
- Optional toppings: sour cream, cilantro, diced tomatoes
Steps
- Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook 3–4 minutes until softened.
- Stir in shredded chicken, chili powder, cumin, salt, and pepper; cook 2 minutes until heated through.
- Warm the canned enchilada sauce in a small saucepan or microwave.
- Place a generous scoop of chicken mixture down the center of each tortilla, sprinkle with a little cheese, and roll up tightly.
- Arrange burritos seam-side down in a baking dish.
- Pour warm enchilada sauce evenly over the burritos and sprinkle remaining cheese on top.
- Broil or bake at 375°F (190°C) for 8–10 minutes until cheese is melted and bubbly.
- Serve hot with optional toppings.
