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Chicken Teriyaki Baked Burritos
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Chicken Teriyaki Baked Burritos
Prep Time
10 mins
Cook Time
30 mins
 

Chicken Teriyaki Baked Burritos Is a fun fusion recipe with flavorful chicken teriyaki burritos smothered in cheesy queso and pineapple!

Course: Main Course
Cuisine: American, Asian, Mexican
Keyword: Burritos, Chicken, Chicken Recipes, Queso, Recipe, Teriyaki
Servings: 4
Calories: 676 kcal
Author: Cheri Renee
Ingredients
  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 tablespoon garlic paste or minced garlic
  • 1 pound ground chicken
  • kosher salt, pepper, crushed red pepper flakes
  • 1/3 cup teriyaki sauce (I used Kikkoman with no high fructose corn syrup)
  • 1 tablespoon soy sauce
  • 1 1/2 cups shredded cheese of choice
  • 4 large burrito size flour tortillas
  • 1 15 oz jar white queso blanco (such as Tostitos brand)
  • 1 12 oz can pineapple rings drained
  • Optional: sriracha, sesame seeds
Instructions

  1. Set a skillet over medium heat and once hot add the olive oil and diced onion. Cook three to four minutes stirring a few times.

  2. Add garlic and cook one minute, then add the ground chicken, kosher salt, pepper, and crushed red pepper flakes. Cook 3 to 4 minutes stirring and breaking apart the chicken as it cooks.

  3. Add the teriyaki sauce and soy sauce, stir, and let it simmer for another 3 to 4 minutes. Let the chicken mixture cool.

  4. Lay a burrito size tortilla flat. Add 1/4 of the chicken teriyaki and 1/4 of cheese in the center of the tortilla. Fold the sides in and roll into a burrito. Place seam side down in a greased/oiled 9×13 casserole dish. Repeat with remaining burritos.

  5. Pour the queso evenly over the burritos and top the burritos with the pineapple slices.

  6. Bake in a 425 degree oven for 20 to 25 minutes. Turn the broiler on high for a few more minutes if you prefer a charred top. Serve with sriracha and sesame seeds if desired.