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Spicy Chicken Burritos with Creamy Cheese Filling

A quick and flavorful recipe that combines spicy shredded chicken with a creamy cheese filling, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 burritos
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the spicy chicken
  • 1.5 lbs 1½ lbs (700 g) boneless, skinless chicken breasts or thighs Substitute chicken thighs for a juicier result.
  • 1 tbsp 1 tbsp olive oil
  • 1 medium 1 medium onion, finely chopped
  • 3 cloves 3 cloves garlic, minced
  • 1-2 peppers 1–2 chipotle peppers in adobo, chopped (use 1 for mild, 2 for medium)
  • 1 tsp 1 tsp smoked paprika
  • 1 tsp 1 tsp ground cumin
  • 0.5 tsp ½ tsp chili powder
  • 0.5 tsp ½ tsp oregano
  • 1 tsp 1 tsp salt Adjust to taste
  • 0.25 tsp ¼ tsp black pepper
  • 0.5 cup ½ cup chicken broth or water
  • 1 lime Juice of 1 lime
For the creamy cheese filling
  • 8 oz 8 oz (225 g) cream cheese, softened Can be substituted with dairy-free cream cheese.
  • 1 cup 1 cup shredded Monterey Jack or cheddar
  • 0.25 cup ¼ cup sour cream or Greek yogurt
  • 2 tbsp 2 tbsp chopped cilantro
  • 0.5 tsp ½ tsp garlic powder
  • pinch Pinch of salt and pepper
For assembly
  • 6 large 6 large flour tortillas (10–12 inch)
  • 1 cup 1 cup cooked rice (optional)
  • 1 cup 1 cup black beans, drained and rinsed (optional)
  • to taste Shredded lettuce, pico de gallo, avocado slices, lime wedges for serving
  • to taste Butter or a little oil for toasting

Method
 

Prepare the chicken
  1. Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent.
  2. Add minced garlic, smoked paprika, cumin, chili powder, oregano, salt, and pepper. Stir until fragrant, about 30 seconds.
  3. Add chicken breasts or thighs to the pan and sear for 2–3 minutes per side until golden.
  4. Stir in the chopped chipotle peppers and chicken broth (or water). Cover, reduce heat to medium-low, and simmer for 12–15 minutes, or until the chicken is cooked through (internal temp 165°F / 74°C).
  5. Remove chicken to a plate and shred with two forks. Return shredded chicken to the skillet, squeeze in lime juice, and toss with the sauce. Keep warm.
Make the creamy cheese filling
  1. In a medium bowl, beat the cream cheese with sour cream (or Greek yogurt) until smooth.
  2. Fold in shredded cheese, cilantro, garlic powder, and a pinch of salt and pepper. The mixture should be spreadable but still a little thick.
Warm the tortillas
  1. Heat tortillas briefly in a dry skillet or wrap in a damp towel and microwave for 20–30 seconds until pliable.
Assemble the burritos
  1. Lay a tortilla flat. Spoon about 2–3 tablespoons of the creamy cheese filling down the center.
  2. Add ¾ cup shredded spicy chicken, a spoonful of rice and beans if using, and any fresh toppings like lettuce or pico.
  3. Fold in the sides, then roll into a tight burrito. Repeat for all tortillas.
Crisp the burritos
  1. Heat a little butter or oil in a skillet over medium heat. Place burritos seam-side down and cook for 2–3 minutes per side until golden brown and the cheese inside is melty.
  2. Slice in half and serve with lime wedges, avocado, or extra salsa.

Notes

You can swap chicken thighs for a juicier result. Make-ahead options and storage tips are included; can freeze assembled burritos for up to 2 months.