The Ingredient Line Up:

Note - you can use chicken stock in place of the water + chicken bouillon granules.  And you can use all Taco Seasoning and/or Chili Powder in place of the Fajita Seasoning and Chili Con Carne Seasoning.

This made 5 burritos - enough to feed 2 very hungry people or 3 people - perhaps even 4 people if you’re serving chips & salsa prior to the meal :) !

  1. - 3 Tablespoons unsalted butter

  2. - 1 - 3 Tablespoons vegetable oil, depending if needed

  3. - 1 small red onion, diced

  4. - 2 Tablespoons all-purpose flour

  5. - 2/3 cup heavy cream

  6. - 1/3 cup water

  7. - 1 teaspoon chicken bouillon granules

  8. - 1/4 cup Taco Sauce + more for topping

  9. - 1 teaspoon salt, or to taste

  10. - 1 teaspoon Taco Seasoning

  11. - 1 teaspoon Fajita Seasoning

  12. - 1 teaspoon Chili Con Carne Seasoning

  13. - 1 teaspoon Chili Powder   (I used Medium Hot)

  14. - 1/4 cup sour cream

  15. - 1 cup cooked Small Red Beans

  16. - 1 - 2 cups cooked Shredded Chicken

  17. - 5 small flour tortillas

  18. - Sharp Cheddar Cheese for topping


Preheat oven to 350 degrees.  Spray a casserole dish (large enough to hold the number of burritos you are making) with non-stick cooking spray.

In a deep sauté pan or Dutch oven, melt the butter and warm 1 Tablespoon oil over medium heat.  Once melted together, add the onion and cook until softened and almost translucent.  Sprinkle in the flour.  Stir until it combines into a paste-like consistency, drizzling in more oil if flour is sticking to the bottom of the pan.  Cook for a couple of minutes, until the raw flour taste has disappeared.

Slowly pour in the heavy cream, stirring to combine.  Add the water and chicken bouillon granules (or chicken stock), continuing to stir and cook until a thick white sauce emerges.  Pour in the taco sauce, stir.  Add the seasonings, stir and add the sour cream and stir again.  Add the chicken and stir (again) to combine.  Taste and adjust any seasonings to your liking.

To assemble the burritos - lay a tortilla on your work surface - spoon 1/5th of the chicken mixture in the middle of the tortilla.  Top it with 1/5th of the red beans.  With your hands, fold the tortilla in half (kind of like a taco) and bring the edges together, wrapping them over each other - then flip and lay it seam side down in the baking dish.  Because this recipe uses the small tortillas, some of the filling may spill out, it’s ok.  Top with taco sauce and shredded cheese.

Spray one side of a piece of aluminum foil (large enough to cover your baking dish) with non-stick spray (so the cheese doesn’t stick to it as it bakes).  Cover the baking dish (sprayed side facing the cheese).  If making in advance, refrigerate until ready to bake - you may need to add a few extra minutes to the baking time depending on how long it’s been refrigerated.  If baking right away, place the covered dish into the oven and bake for about 25 - 30 minutes until the filling is slightly bubbling around the edges.  Remove the foil and bake for another 10 - 15 minutes - or until the cheese has fully melted and the edges of the burritos have turned golden (that’s my favorite part). 

Serve with any of your favorite garnishes - AND - Have a great weekend!!