Cheesy Chicken Burrito Skillet is the tortilla-less version of a cheesy, stuffed burrito. Add everything into a skillet then simmer - so easy!
“This is FABULOUS!!! I added a dollop of sour cream to my serving and OMG…amazing!”
I recently listed to a podcast titled “Why you need a seasonal routine” by my friend Alexa at Simple Roots Wellness – and it rocked my world.
A key take away was that eating moist, oily, warm foods when it’s cold and dry outside is not only good for our circadian rhythm, but it can also boost our mood and metabolism. It’s no wonder that my Cheesy Chicken Burrito Skillet is being made on repeat around here lately – it’s the comfort food my body is craving right now!
Watch How to Make It
Cheesy Chicken Burrito — No Tortilla Required
I mean… root vegetables, warming spices, and broths are probably what we should be aiming to eat the most of when we’re living seasonally, but I still stand by this hearty, 1 skillet supper that will delight you with its simplicity.
Add chopped chicken plus a few pantry staples including rice, beans, canned tomatoes, broth, and taco seasoning into a skillet then cover and simmer. Stir in shredded cheese then top with more shredded cheese and serve.
COULD. NOT. BE. EASIER!
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Pin ItI must warn you that this recipe feeds an army, but the leftovers reheat super well for lunches.
Ready to warm your belly and soul with this super simple, gluten-free dinner recipe?
How to Make This Recipe
Start by bringing long grain white rice, chicken broth, and canned diced tomatoes with green chiles to a boil in a large skillet. Next add black beans, frozen sweet corn, chopped chicken breasts, and homemade taco seasoning (or a GF taco seasoning packet).
Bring the mixture back to a simmer then place a lid on top, turn the heat down to a touch below medium, then simmer for 15-20 minutes, giving the mixture a quick stir about halfway through.
Once the rice is tender, take the skillet off the heat then stir in shredded Mexican blend cheese. Sprinkle another cup of the cheese blend on top then place the lid back on top and let sit and melt for 5 minutes.
Last step: scoop onto plates, top with chopped cilantro, green onions, or avocados, then devour! I hope you love this yummy, warming, EASY skillet supper recipe – enjoy!
More Easy Tex-Mex Recipes
- Beef Enchiladas
- Gluten Free Enchilada Sauce
- Crock Pot Salsa Chicken
- Creamy Pinto Beans
- Cheese Enchiladas with Homemade Red Sauce
- Chicken Enchiladas
- Green Enchilada Chicken Soup
- Beef & Veggie Enchilada Skillet
Ingredients
- 1 cup long grain white rice
- 1-3/4 cups chicken broth
- 10 oz can diced tomatoes with green chiles, undrained
- 2 small chicken breasts, 12-14oz, cut into bite-sized pieces
- 15 oz can black beans, drained and rinsed
- 1 cup frozen sweet corn
- 1 recipe homemade taco seasoning, see notes
- 8 oz Mexican cheese blend, divided
- Toppings: chopped cilantro, chopped green onions, diced avocado
Directions
- Add rice, chicken broth, and canned tomatoes with juices into a large, nonstick skillet then turn the heat up to high to bring to a simmer. Add chicken (raw), black beans, sweet corn, and taco seasoning then bring mixture back to a simmer, place a lid on top, and turn the heat down to just a touch below medium. You want the dish to be at a constant yet gentle simmer. Simmer for 15-20 minutes or until rice is tender, stirring halfway through.
- Once rice is tender, remove skillet from heat then stir in half the cheese. Top with remaining cheese then place the lid back on top and let sit for 5 minutes. Scoop onto plates then top with optional toppings and serve.
Notes
- Be sure the chicken is cut into small, bite-sized pieces (vs hunks) to ensure they cook all the way through.
- You can use my recipe for single serving taco seasoning OR 2 Tablespoons large batch homemade taco seasoning.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Think this would work as a casserole so I could put it together in advance and my family could just stick it in the oven?
Sure, that could work!
Can you use quinoa in place of rice?
Hi Deann! I haven’t tested this recipe using quinoa so I can’t say for sure if the amount of liquid in this recipe is appropriate for cooking quinoa.
This was a hit!! Easy and yummy. And since I can have gluten, it was tasty with a chip to add some crunch.
Perfect! So glad you enjoyed, Ann!
i NEVER leave reviews but this one was soooooo good! I doubled the chicken and spices but kept evertyhing else the same. super easy for weeknights!
Oh I’m *so* happy to hear this, Jeanna!! Thank you so much for your feedback and recipe rating!
By brain fart I seasoned a lb of ground beef w/Taco Bell taco seasoning so I decided to just follow your recipe anyway and I have great news !!! It’s outstanding and especially in a super soft Mission flour tortillas !!! Bachelor Approved
Lemonade out of lemons – ya love to hear it!! So glad this was a hit, Rick!
This is FABULOUS!!! I added a dollop of sour cream to my serving and OMG…amazing! ❤️
YUM!! So glad this was a hit, Carey!! Thank you so much for your feedback and recipe rating!
This is such comfort dish your picky eaters will ask for more it dont take much time to make hands down your family will love so give it a try
Thank you so much for the rave review, Katrina! I really appreciate your feedback and recipe rating!
This was super easy and delicious! I didn’t think I’d enjoy it as much as I did. We topped it with sour cream, cilantro, diced red onion, and tomatoes. I will be keeping the ingredients on hand for fast and easy dinners in the future!
Oh I’m so happy to hear that, Ashley! Glad it’s good enough to repeat. :) Thank you so much for your feedback and recipe rating!
Do you know what the macronutrients are: like protein, fat, carbs, and sugar? Stuff like that.
Hi Lukas! I am working on adding nutritional values to my recipes in 2024, so please stay tuned!
Any idea how many calories are in this per serving?
Made some avocado crema to top this dish off and it was awesome. Thanks for the recipe.
That sounds amazing – thanks for sharing, Brian, I’m so glad you liked the recipe!
Have you ever shredded the chicken? My son’s GF is just learning to eat meat. LOL She can handle chicken if shredded but nothing else.
That would definitely be fine, Cathy!
Have made this before but it hasn’t been for awhile, made it tonight and it hit the spot! Whole family loved and I’m glad it went together so quickly!
Woo! An oldie but goodie – glad you found your way back to it, Heidi! :)