Bake a stuffed burrito for Cinco de Mayo

  • Follow Karin Calloway

My family loves those big stuffed burritos available at Tex-Mex restaurants, so I came up with this week's Stuffed Burrito Bake to satisfy their craving at home.

Stuffed Burrito Bake  Chris Thelen/Staff
Chris Thelen/Staff
Stuffed Burrito Bake

The burritos would be fun to serve for an at-home Cinco de Mayo celebration, and they're packed with Mexican rice, chicken, corn, tomatoes and cheese.

I used a rotisserie chicken as the meat in the burritos, but you can substitute taco beef, cooked shrimp or leftover diced steak. The tortillas are spread with fat-free canned refried beans before they're filled with the other ingredients. You can add a can of rinsed and drained black beans to the recipe instead if you have them on hand.

Stuffed Burrito Bake

1 8.8-ounce package cooked "heat and serve" Mexican rice*


Shredded meat from 1 rotisserie chicken, about 2 1/2 cups


1/2 cup frozen corn, defrosted


1 11-ounce can Rotel tomatoes, divided


2 cups shredded reduced-fat cheddar or Monterey Jack cheese, divided


1 teaspoon chili powder


Salt and pepper, to taste


12 8-inch flour tortillas


1 16-ounce can fat free refried beans


1 8-ounce can red enchilada sauce


2 green onions, chopped


Reduced-fat sour cream, optional, for garnish


Preheat oven to 375 degrees. Spray a 9-by-13-inch baking dish with nonstick cooking spray.


Combine the rice, chicken, corn, half of the tomatoes, 1/2 cup of the cheese, chili powder, salt and pepper in a medium bowl. Spread each flour tortilla with some of the refried beans. Spread about 1/2 cup of the chicken mixture across center of each tortilla and roll up. Arrange burritos in baking dish. Combine the remaining tomatoes with the enchilada sauce and spread over the burritos.

Cover with foil and bake 20 minutes. Remove from oven, uncover and sprinkle remaining cheese. Return to the oven and bake, uncovered, 10 minutes longer. Sprinkle with green onions and serve with the sour cream, if desired.


Makes 12 servings.


*Rice a Roni Heat and Serve Mexican Rice was used for testing.

NUTRITION PER SERVING: 316 calories, 8.2 grams fat, 40.1 grams carbohydrates, 20.2 grams protein, 30 milligrams cholesterol, 2.6 grams saturated fat, 4 grams fiber, 228 milligrams calcium and 972 milligrams sodium.


Analysis by Jeannie Hatfield-Laube of the Augusta Area Dietetic Internship.

Coming next week: Lemonade chicken is a simple chicken bake that the kids can make for Mom on Mother's Day. Watch Karin prepare the dish at noon Tuesday on television station WJBF (Channel 6).

Write to Karin Calloway in care of The Augusta Chronicle newsroom, P.O. Box 1928, Augusta, Ga 30903-1928. Or send e-mail to karin.calloway@comcast.net. You can find previous Quick Cooking recipes at augustachronicle.com/karin.


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