Name: Cheesy Rotisserie Chicken Burritos Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Tex-Mex
Ingredients: 1 pound Pulled Rotisserie Chicken; 14 oz (3 cups) Frozen Onions and Peppers (or 3 cups fresh diced onions and peppers); 15 oz can Black Beans, drained and rinsed; 1 cup (140g) Frozen Fire Roasted Corn; 8 Flour Protein Tortillas (such as Counter protein tortillas); 2 cups Low Fat Cottage Cheese; 4 oz Diced Green Chiles; 1 packet Taco Seasoning; 2 oz Colby Jack Cheese; 1-2 Tablespoons Water (as needed for blending)

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Introduction

Cheesy Rotisserie Chicken Burritos are a flavorful and satisfying meal perfect for busy weeknights. Packed with tender chicken, veggies, beans, and a creamy cheese sauce, these burritos deliver comfort and nutrition in every bite.

A white plate holds a meal with two main parts: on the left, a pile of small grain-like pieces mixed with red, green, and yellow vegetable bits, giving it a colorful, textured look; on the right, a golden-brown burrito with a crispy surface is topped with a smooth white layer of sour cream and a small mound of finely chopped red tomatoes mixed with a few bits of green pepper, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound pulled rotisserie chicken
14 oz (3 cups) frozen onions and peppers*
15 oz can black beans, drained and rinsed
1 cup (140g) frozen fire roasted corn
8 flour protein tortillas**
For the cheese sauce:

2 cups low fat cottage cheese
4 oz diced green chiles
1 packet taco seasoning
2 oz Colby Jack cheese
1–2 tablespoons water, as needed

Instructions

Step 1: Combine cottage cheese, diced green chiles, taco seasoning, and Colby Jack cheese in a food processor or blender. Add a tablespoon or two of water if needed and blend until smooth. Set the cheese sauce aside.
Step 2: Heat a large pan over medium heat. Add the frozen peppers and onions and cook for 4–5 minutes to thaw.
Step 3: Add the pulled chicken, black beans, and corn to the pan. Cook for another 2–3 minutes until everything is heated through.
Step 4: Remove the pan from heat and stir in the prepared cheese sauce until everything is well combined.
Step 5: Spoon about 8 oz of the cheesy chicken mixture onto each tortilla, then tightly roll into burritos.
Step 6: Heat a griddle or nonstick skillet over medium heat. Grill each burrito for 30–60 seconds per side until golden brown and slightly crispy.

Tips & Variations

If you can’t find frozen onions and peppers, use about 3 cups of freshly diced onions and peppers instead.
For a spicier kick, add some chopped jalapeños or a dash of hot sauce to the cheese sauce.
Substitute Colby Jack cheese with cheddar or Monterey Jack for a different flavor profile.
Use whole wheat or low-carb tortillas if preferred to adjust nutritional content.

Storage

Store any leftover burritos in an airtight container in the refrigerator for up to 3 days. To reheat, microwave them for 1–2 minutes or warm them in a skillet until heated through and crispy on the outside.

How to Serve

A white plate holds a meal with two main parts: on the left side is a mound of finely chopped cauliflower rice mixed with small pieces of red, yellow, and green bell peppers, giving it a colorful, textured look; on the right side is a golden brown, grilled burrito topped with a dollop of smooth white sour cream and a small heap of fresh, chunky red salsa with bits of tomato and green pepper. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, cooked shredded chicken works well as a substitute. You can roast, grill, or sauté chicken breasts and shred them before adding to the recipe.

Is this recipe freezer-friendly?

Yes, the assembled burritos can be wrapped individually and frozen for up to 2 months. Reheat from frozen in the oven or microwave until hot.