Sheet Pan Chicken Enchilada Burritos

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1.) Preheat oven to 425°F. On a large sheet pan, toss diced bell peppers and onions with coarse salt. Roast for 20-30 minutes, or until soft and moisture has mostly evaporated.

Step 2

2.) Remove pan from oven. Add diced chicken thighs directly on top of the roasted veggies. Add tomato paste, chili paste, taco seasoning, oil, and optional spices. Mix everything together directly on the pan until well combined.

Step 3

3.) Return pan to oven and roast for another 18-20 minutes, or until chicken is fully cooked. For extra browning, switch oven to broil for 2-3 minutes at the end.

Step 4

4.) Remove from oven and immediately add pico de gallo, shredded mozzarella, cheddar, and Greek yogurt. Stir everything together on the pan until the cheese is melted and mixture is fully combined.

Step 5

5.) Sprinkle additional mozzarella over the top and return to oven for 2-3 minutes to melt. Garnish with chopped cilantro.

Step 6

6.) Use a spatula to divide the mixture on the pan into 12 evenly sized sections - these will be your burrito portions.

Step 7

7.) Place one portion of filling in each burrito-sized tortilla and roll tightly. Wrap in foil or parchment and freeze for later.

Step 8

To reheat, wrap in a paper towel and microwave for 3-4 mins, air fry or pan fry after if you want a crispy tortilla.