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A chili cheese burrito cut in half with tortilla chips, salsa and sour cream in a silver platter.

Chili Cheese Burritos

Leftover chili and cheese gets rolled up tight into a flour tortilla for the ultimate midnight snack or quick lunches on the go.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 363kcal


  • 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


  • 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.
  • 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.
  • 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.
  • Serve with salsa and sour cream if desired.


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!


Calories: 363kcal | Carbohydrates: 38g | Protein: 17g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 851mg | Potassium: 523mg | Fiber: 6g | Sugar: 2g | Vitamin A: 714IU | Vitamin C: 2mg | Calcium: 272mg | Iron: 5mg