Chicken Burrito Bake

Makes: 4 servings, 2 burritos each  

Prep Time: 30 min.  

Cook Time: 1 hr.

Chef’s Tip:

To save time, omit baking the chicken thighs and substitute the white and dark meat from a store-bought rotisserie chicken.


  • 2 lb. boneless, skinless chicken thighs
  • 2-1/4 teaspoons kosher salt, divided
  • 1 tablespoon olive oil
  • 1-¼ cups chopped celery
  • 1 cup chopped onions
  • ¾ cup chopped carrots
  • 4 cups (32 ounces) chicken broth
  • 3 bay leaves
  • 1 can (4 ounces) RIO LUNA™ Organic Diced Jalapeños, drained
  • 1 can (15 ounces) refried black beans
  • ½ cup heavy cream
  • 2 cans (4 ounces each) RIO LUNA™ Organic Diced Green Chiles, drained
  • 2 tablespoons roasted garlic paste
  • 8 burrito-size whole-wheat tortillas (12 inch)
  • 1-1/2 cups shredded Chihuahua cheese or Mexican cheese blend, divided


  1. Preheat oven to 350°F.
  2. Season chicken with 2 teaspoons salt. Heat oil in large deep skillet or Dutch oven on medium-high heat. Add chicken; cook 2 min. on each side. Add celery, onions and carrots. Cook and stir 1 min. Add broth and bay leaves; cover tightly with lid or foil.
  3. Bake 30 minutes or until chicken is tender and cooked through. Remove chicken from pan; discard liquid and vegetables. Shred chicken with fingers or 2 forks; set aside.
  4. Combine jalapenos and beans in bowl; set aside.
  5. Process cream, green chiles, garlic and remaining ¼ teaspoon salt in small food processor or blender until smooth.
  6. Spoon some of the bean mixture, shredded chicken and about 2 tablespoons cheese down centers of tortillas; roll up. Place, seam-side down, in greased 11x9-inch baking dish. Top with chile cream sauce and remaining cheese.
  7. Bake 25 min. or until cheese is melted and burritos are crisp on edges.