Want to break out of the ‘dinner rut’? Then put these Cheesy Baked Burritos on the menu! Topped with an easy, homemade cheese sauce, these burritos are the perfect comfort food for chilly days!
This Cheesy Baked Burritos post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
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As a kid, my job in the kitchen was the Official Cheese Shredder. Ok, so maybe ‘official’ is getting a bit carried away, but I was always the one who shredded cheese before dinner. We had one of those rotary-style cheese shredders where you put a block of cheese in and turned the crank to shred it. And my favorite part about that job? Shredding a little too much so I could eat a bite of the shredded cheese!
Fast forward, oh, 25 years, and not much has changed. I still love to shred cheese, and I still love to steal a few fingerfuls of shredded cheese from the top of the pile. I promise you I only stole a tiny bit of this shredded cheddar – the rest was destined for a cheese sauce for these Cheesy Baked Burritos!
Robbie, our 5-year-old son, has really taken an interest in the kitchen over the past year. Perhaps it’s sheer boredom from being home all day, but whenever I head into the kitchen to cook or bake, Robbie is close behind. He’s my official ‘salt and sugar taster’ whenever a recipe needs salt or sugar. (You know, just in case the salt or the sugar has gone bad…) He also loves measuring anything and everything. Truthfully, he’s a pretty good assistant in the kitchen. And you should see how proud he is when the finished recipe comes out of the oven!
Cheesy Baked Burritos
While I shredded the cheese for these Cheesy Baked Burritos, I’m thinking that job might get handed off to Robbie one day soon. We have a rotary grater stashed somewhere in the cupboard, so I need to find that. I suspect he’ll love turning the crank and seeing the cheese come out!
Let’s turn our attention to these burritos, though. Holy cow, are these delicious! The filling for these cheesy baked burritos is packed with all kinds of good stuff – ground chicken, tomatoes, diced chilies, black beans, refried beans…yum! But the shining star of this recipe is the easy cheese sauce.
This cheese sauce comes together in just a couple of minutes, and I made it while the ground chicken was cooking. (And I might have dipped a tortilla chip or two into it – you know, just to make sure it was good!) I used Cabot’s Medium Yellow Cheddar Cheese for this sauce, and it was the perfect amount of sharpness. Cabot’s Medium Cheddar is a fan-favorite for sure. I like to nibble on it by itself, but I have to say that it’s even more amazing when melted into a cheese sauce!
If you aren’t familiar with Cabot Creamery, then you should check out some of their cheeses! Cabot makes a variety of dairy products, and as a co-op, they are owned and operated by farm families throughout New England and New York. I personally love their sharp cheddar cheeses as well as their vanilla Greek yogurt. At any given time, you can count on finding multiple flavors of Cabot cheese hanging out in our fridge. (My sister-in-law always talks about how much she loves coming to visit us – and it’s because of the Cabot cheese in our fridge. I kid you not!)
These Cheesy Baked Burritos are a cross between small burritos and a casserole. They are more of a fork-and-knife kinda meal, but if you want to go in hands-first, then I’m not stopping you! Some of the cheese sauce gets mixed straight into the filling, and the rest gets poured on top before you serve it. Talk about the perfect comfort food for cold winter days! And I have to say that this recipe might be even better as leftovers! That’s a win-win for me: delicious dinner that produces delicious leftovers? Sign me up!
If you’re looking for a fun dinner idea, then put these Cheesy Baked Burritos on the menu. And if a little bit of the shredded cheese disappears in the process? No problem – your secret is safe with me!
Speaking of the cheese, I noted above that I used Cabot’s Medium Yellow Cheddar for this recipe. However, you could certainly use other Cabot cheeses – perhaps a Habanero Cheddar Cheese for a spicy kick or Vermont Extra Sharp for a sharper flavor. In fact, now I want to make this recipe again and play around with different flavors of Cabot cheese. Sounds like a good winter project to me!
Other Ways to Use Cheese Sauce
This cheese sauce recipe could be used in multiple ways. I want to try it with enchiladas, but I also think it would be great as a cheese dip for nachos. Grab some chips and top ’em with seasoned ground beef and this nacho cheese sauce – yum! Another idea would be to drizzle this cheese sauce over broccoli. Simple, but delicious!
Curious what Cabot products are available in your area? Check out their product finder here!
Cheesy Baked Burritos
For the Cheese Sauce
For the Filling
- ½ cup uncooked brown rice
- 2 lbs. ground chicken
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 medium yellow onion diced
- 2 tsp minced garlic
- 2 Tbsp taco seasoning
- 1 15-oz. can diced tomatoes, drained
- 1 7-oz. can diced green chilies, drained
- 1 15-oz. can black beans, drained and rinsed
- 1 15-oz. can refried beans
- 16 small fajita-sized flour tortillas
- ¼ cup chopped cilantro
For the Cheese Sauce
- Using a large saucepan, add butter and place over medium-low heat.
- Once butter has melted, add flour and whisk constantly for 2-3 minutes.
- Gradually add milk, whisking constantly while you pour. Continue cooking, stirring often, for 5-6 minutes or until mixture begins to thicken.
- Remove saucepan from heat and add shredded cheese and salt; stir until well combined.
For the Filling
- Cook brown rice according to package instructions. Once cooked, set rice aside.
- Spray a 9”x13” casserole dish with nonstick baking spray; set dish aside.
- Preheat oven to 400°F.
- Place ground chicken in a large skillet over medium-high heat. Cook, stirring occasionally, for 6-8 minutes, or until chicken is fully cooked. Drain excess liquid from skillet and transfer cooked chicken into a large mixing bowl.
- Place skillet back over medium-high heat and add butter and olive oil.
- Once butter has melted, add diced onions and sauté, stirring occasionally, for 4-5 minutes, or until onions have begun to soften.
- Add minced garlic and taco seasoning; stir until well combined. Continue cooking, stirring occasionally, for 1-2 more minutes.
- Add tomatoes, green chilies, black beans, refried beans and cooked rice; stir until well combined. Continue cooking, stirring occasionally, for 2-3 minutes, or until no extra liquid remains in skillet.
- Remove skillet from heat and stir in ¾ cup of cheese sauce (from above). (Note: Keep remaining cheese sauce warm for later.)
- Spoon ~¼ cup of filling down center of each tortilla. Fold sides of tortilla over and place seam-side down in prepared casserole dish.
- Bake at 400°F for 10-12 minutes, or until tops of tortillas are golden brown.
- Remove from oven and spoon additional cheese sauce on top.
- Sprinkle with chopped cilantro before serving.
Looking for more cheesy recipes? Check out these other favorites, too: