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Easy Cheesy Ground Chicken and Rice Burritos

These Cheesy Salsa Ground Chicken and Rice Burritos are easy, saucy, no-chop burritos made with seasoned ground chicken, salsa, adobo sauce, rice, cream cheese, and plenty of melty cheese. Crisp them in a skillet for the best golden, cheesy burrito situation.
Print Recipe
Cheesy Salsa Ground Chicken and Rice Burritos
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Ingredients

Seasoning Blend

  • 1 tablespoon chili powder
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ⅛ –¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon dried oregano
  • 1/4 tsp knorr bouillon

Burritos

  • 1 pound ground chicken
  • 1 tablespoon avocado oil or neutral oil if needed
  • 1 tablespoon adobo sauce from a can of chipotle peppers
  • ¾ cup salsa
  • 1/2 cup water or chicken broth
  • 2 ounces cream cheese
  • 1.5-2 cups cooked rice
  • 1 ½ cups shredded Mexican cheese Monterey Jack, or pepper jack
  • 6 large burrito-size tortillas
  • Butter or oil for crisping

Instructions

  • In a small bowl, stir together the chili powder, cumin, salt, black pepper, paprika, garlic powder, onion powder, red pepper flakes, and oregano.
  • Heat a large skillet over medium-high heat. Add a little oil if needed, then add the ground chicken. Cook, breaking it apart, until no longer pink.
  • Reduce the heat to medium. Add water or chicken broth, then sprinkle in the seasoning blend. Stir well until the chicken is evenly coated and the spices turn saucy, about 1 minute.
  • Stir in the adobo sauce and salsa. Simmer for 3–5 minutes, until slightly thickened.
  • Add the cream cheese and stir until melted into the chicken mixture.
  • Fold in the cooked rice and shredded cheese. Stir until creamy, cheesy, and combined. Taste and add more salsa or adobo if needed.
  • Spoon the filling into the tortillas and roll into burritos.
  • Heat a skillet over medium heat with a little butter or oil. Place the burritos seam-side down and cook for 2–3 minutes per side, until golden and crisp.
  • Serve warm with extra salsa, sour cream, queso, or guacamole if desired.

Notes

Start with 1 tablespoon adobo sauce, then add more if you want a smokier, spicier filling.
For a saucier burrito, add an extra ¼ cup salsa before stirring in the rice and cheese.
Servings: 4