Baked Red Enchilada Chicken Burritos

Ingredients (serves 4–6)

Burritos

• 2½–3 cups cooked chicken, shredded or chopped
  (rotisserie chicken works great)

• 1½–2 cups shredded cheese
  (Monterey Jack, cheddar, or a Mexican blend)

• ¾–1 cup sour cream

• 1 tsp ground cumin

• 1 can rotel, drained

• ½ tsp chili powder

• Salt & pepper, to taste

• 6 large flour tortillas (burrito size)

Sauce & Topping

• 2½–3 cups red enchilada sauce (canned or homemade)

• ½–1 cup extra shredded cheese (for the top)

• Optional: sliced green onions or cilantro for garnish

Instructions

1. Preheat oven
   Set oven to 375°F (190°C). Lightly grease a 9×13 baking dish.

2. Make the filling
   In a large bowl, mix:

   • Chicken

   • Sour cream

   • 1½–2 cups cheese

   • 1 can Rotel drained (mild or hot)

   • Cumin, chili powder, salt & pepper
     Stir until creamy and well combined.

3. Assemble burritos

   • Warm tortillas slightly so they don’t tear.

   • Spoon filling down the center of each tortilla.

   • Roll tightly into burritos.

4. Soak & arrange

   • Spread about ½ cup enchilada sauce on the bottom of the baking dish.

   • Place burritos seam-side down.

   • Pour remaining sauce generously over the burritos, making sure they’re fully covered (this keeps them soft and luscious).

5. Cheese it up
   Sprinkle the extra cheese evenly over the top.

6. Bake

   • Cover with foil and bake 20 minutes.

   • Uncover and bake another 10–15 minutes, until bubbly and lightly golden.

7. Rest & serve
   Let them rest 5 minutes before serving (the sauce thickens slightly).

Optional Upgrades (if you’re feeling fancy)

• Add a spoon of green chiles or jalapeños to the filling

• Mix a little enchilada sauce into the filling for extra sauciness

• Finish with crema, avocado slices, or hot sauce