# Cheesy Rotisserie Chicken Burritos have been my go-to recipe for busy weeknights when I want something quick, comforting, and full of flavor. I had leftover rotisserie chicken the other night, and instead of the usual soup or salad, I decided to take things up a notch and turn it into an easy burrito casserole that the whole family loved. I jotted down the full recipe here if you’re interested: [https://www.amgroyal.com/cheesy-rotisserie-chicken-burritos](https://www.amgroyal.com/cheesy-rotisserie-chicken-burritos)



# Here’s what you’ll need for this dish:



# 3 cups shredded rotisserie chicken

# 2 cups cooked rice (white or brown both work)

# 1 can (10 oz) enchilada sauce

# 1 cup sour cream

# 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)

# 1 can (4 oz) diced green chiles (optional, but so good for a little kick)

# 6 large flour tortillas

# 1 tbsp olive oil

# 1/2 tsp garlic powder

# 1/2 tsp paprika

# Salt and pepper to taste

# Chopped cilantro and sliced green onions (optional, for garnish)



# 1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil to prevent sticking.

# 2. In a large mixing bowl, combine shredded rotisserie chicken, cooked rice, sour cream, half of the shredded cheese, green chiles, garlic powder, paprika, and a sprinkle of salt and pepper. Mix everything really well.

# 3. Lay out a tortilla and spoon the chicken mixture into the center. Roll it up snugly like a burrito and place it seam-side down in the prepared baking dish. Continue with the rest of the tortillas until all the filling is used.

# 4. Pour the enchilada sauce evenly over the top of the burritos. Spread it out if needed so everything is covered.

# 5. Sprinkle the remaining shredded cheese all over the top.

# 6. Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.

# 7. Once out of the oven, let it sit for a couple of minutes before serving. Garnish with chopped cilantro and green onions if you like, and enjoy your smothered chicken burritos!



# A few quick tips:

# - Want a Buffalo-style twist? Replace the enchilada sauce with Buffalo sauce for easy Buffalo chicken burritos.

# - Leftover chicken works just as well if you don’t have a rotisserie chicken handy. Just shred it up!

# - Store any leftovers in an airtight container in the fridge for up to 3 days. These reheat amazingly well in the microwave.



# What’s your favorite twist on a chicken burrito casserole? Do you go cheesy like this or is there another variation you can’t live without? Let me know—I love new ideas!

Cheesy Rotisserie Chicken Burritos Recipe Unveiled