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Preheat your oven to 375°F (190°C).
Sauté the Vegetables:
In a large skillet, heat olive oil over medium heat. Add the diced onion, bell pepper, and garlic. Sauté for 3–4 minutes until the vegetables are softened.
Add Chicken and Seasoning:
Stir in the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper. Cook for an additional 3 minutes, then remove the skillet from the heat.
Prepare the Sauce:
In a small bowl, mix together the enchilada sauce, sour cream, cumin, and lime juice. Stir until smooth and well combined.
Assemble the Burritos:
Lay the tortillas flat on a surface. Divide the chicken mixture evenly among the tortillas. Sprinkle each with a handful of shredded cheddar and mozzarella cheese.
Roll the Burritos:
Roll up each tortilla tightly, folding in the sides to seal. Place the burritos seam-side down in a baking dish.
Top with Sauce and Cheese:
Pour the prepared sauce evenly over the top of the burritos. Sprinkle with the remaining shredded cheese.
Bake:
Bake for 20–25 minutes, or until the cheese is melted and bubbly and the burritos are golden brown.
Serve:
Serve hot with your favorite toppings such as sour cream, salsa, guacamole, or fresh cilantro.
Serving and Storage Tips:
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