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If you love chili and you love burritos, welcome to your new favorite recipe. Load leftover chili in a tortilla with rice and cheese, and you're done! Freezer friendly too!

Chili Cheese Burrito

If you love chili and burritos, welcome to your new favorite recipe. Load leftover chili in a tortilla with rice and cheese, and you're done! Chili Cheese Burritos are freezer-friendly, too!
Course Main Course
Cuisine American
Keyword burrito, chili
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 393 kcal

Ingredients

  • 2 cups leftover chili
  • 4 (10-inch) flour tortillas ("burrito" size)
  • 2 cups cooked rice
  • 1 cup shredded cheddar cheese
  • finely chopped cilantro optional
  • salsa and sour cream for serving, optional
US Customary - Metric

Instructions

  1. Lay a tortilla on a flat surface. Arrange about 1/2 cup chili in the middle of the tortilla. Top with 1/2 cup rice and 1/4 cup cheese. Sprinkle with cilantro if desired.
  2. Fold two sides of the burrito in, then fold the remaining two sides over to form a small packet. Please seam-side down on a plate. Repeat with remaining tortillas and filling ingredients.
  3. Preheat a nonstick skillet over medium-high heat. Coat lightly with nonstick spray if desired. Heat the filled burritos on one side until golden brown, 3 to 5 minutes. Carefully flip and continue heating on the second side.
  4. Serve with salsa and sour cream if desired.

Recipe Notes

Optional:Set the chili in a fine-mesh strainer over a bowl for 10 to 15 minutes, pressing down lightly with the back of the spoon, to remove excess liquid.

This recipe doubles easily!