These Cheesy Chicken Burritos are everything I want in a comfort meal—warm, melty, flavorful, and wrapped in a soft tortilla. Filled with juicy grilled chicken, sautéed veggies, and two kinds of cheese, then topped with a rich homemade cheese sauce, this recipe is satisfying and packed with bold flavor.
Why You’ll Love This Recipe
I love this recipe because it’s a full meal wrapped in one tortilla—protein, veggies, and cheese in every bite. It’s also customizable, easy to prepare, and makes a great weeknight dinner or meal-prep option. The homemade cheese sauce takes it to the next level, making each bite ooze with savory, creamy goodness.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 large flour tortillas
2 chicken breasts, grilled and diced
1 cup shredded cheddar cheese
1 cup shredded mozzarella
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 green bell pepper, sliced
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
For the Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1½ cups warm milk
1 cup cheddar cheese, shredded
½ teaspoon paprika
Pinch of salt and black pepper
Directions
I heat olive oil in a skillet and sauté the chopped onion, garlic, and green bell pepper until softened.
I add the grilled, diced chicken, season it with salt and pepper, and stir until everything is well combined and heated through.
I warm the flour tortillas and fill each one with the chicken mixture, plus a generous sprinkle of cheddar and mozzarella.
I roll them tightly into burritos.
I toast the burritos in a dry skillet over medium heat until golden-brown on all sides, flipping carefully.
For the cheese sauce, I melt the butter in a small saucepan, whisk in the flour, and cook it for about a minute.
I slowly whisk in the warm milk and stir until the sauce thickens.
I add in the shredded cheddar cheese, paprika, salt, and pepper, stirring until smooth and creamy.
I plate the burritos, drizzle them generously with the cheese sauce, and top with chopped parsley for a fresh finish.
Servings and timing
This recipe makes 4 burritos and serves 4 people. Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes
Variations
I sometimes swap the grilled chicken for shredded rotisserie chicken to save time.
For extra heat, I add jalapeños or a dash of hot sauce to the filling.
I mix in black beans or corn to bulk up the filling.
When I want a smoky touch, I use smoked paprika in the cheese sauce instead of regular.
I’ve even tried it with whole wheat or spinach tortillas for a healthier twist.
Storage/Reheating
I store any leftover burritos in an airtight container in the fridge for up to 3 days. I keep the cheese sauce separate to avoid soggy tortillas. To reheat, I warm the burritos in a skillet or oven to keep them crisp. The cheese sauce reheats best over low heat on the stovetop or in short bursts in the microwave, stirred frequently.
FAQs
What kind of chicken works best for this recipe?
I use grilled chicken breasts, but leftover roasted or rotisserie chicken also works great and saves time.
Can I make the cheese sauce ahead of time?
Yes, I prepare the cheese sauce up to 2 days in advance and store it in the fridge. I reheat it gently on the stovetop, adding a splash of milk if needed to loosen it.
How do I keep my burritos from falling apart?
I roll them tightly and toast them seam-side down first in the skillet to help seal them. Using just the right amount of filling also helps.
Can I freeze these burritos?
Yes, I freeze them before toasting. I wrap them individually in foil and freeze for up to 2 months. I reheat them in the oven from frozen or thaw overnight and toast as usual.
What sides go well with cheesy chicken burritos?
I usually serve them with Mexican rice, black beans, or a fresh salad. Chips and salsa or guacamole also make great sides.
Conclusion
These Cheesy Chicken Burritos are a guaranteed hit whenever I make them. They’re easy, satisfying, and packed with flavor—perfect for a family dinner or a cozy night in. I love how versatile they are and how that rich cheese sauce ties it all together. Once I made them, they became a regular in my kitchen.
Cheesy Chicken Burritos are warm, comforting, and packed with juicy grilled chicken, sautéed veggies, and melty cheddar and mozzarella, all wrapped in a soft tortilla and topped with a rich homemade cheese sauce.
Ingredients
4 large flour tortillas
2 chicken breasts, grilled and diced
1 cup shredded cheddar cheese
1 cup shredded mozzarella
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 green bell pepper, sliced
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
For the Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1½ cups warm milk
1 cup shredded cheddar cheese
½ teaspoon paprika
Pinch of salt and black pepper
Instructions
Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and green bell pepper until softened.
Add grilled, diced chicken to the skillet. Season with salt and pepper and stir until heated through.
Warm the flour tortillas and fill each with the chicken mixture and a mix of shredded cheddar and mozzarella cheese.
Roll each tortilla into a burrito and toast them in a dry skillet over medium heat until golden brown on all sides.
For the cheese sauce, melt butter in a small saucepan. Whisk in flour and cook for 1 minute.
Slowly whisk in warm milk and cook, stirring, until the sauce thickens.
Add cheddar cheese, paprika, salt, and pepper. Stir until smooth and creamy.
Plate the burritos, drizzle with cheese sauce, and garnish with chopped parsley.
Notes
Use rotisserie chicken for a quicker option.
Add jalapeños or hot sauce for extra spice.
Mix in black beans or corn for added texture and flavor.
Use smoked paprika in the cheese sauce for a deeper, smoky flavor.
Try with whole wheat or spinach tortillas for a healthier variation.
