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Chicken, Mushroom, and Goat Cheese Burritos


Good-quality standbys -- rotisserie chicken, prepared salsa, and frozen corn -- are the timesaving secrets of these homemade burritos.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, March 2007


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 jalapeno chile (ribs and seeds removed for less heat), minced
  • Coarse salt and ground pepper
  • 10 ounces white button mushrooms, trimmed, thinly sliced
  • 1 rotisserie chicken (about 2 1/2 pounds), skin removed and meat shredded (about 4 cups)
  • 1 package (10 ounces) frozen corn kernels
  • 1 cup prepared green salsa, plus more for serving
  • 6 burrito-size (10-inch) flour tortillas
  • 1 bunch flat-leaf spinach, thick stems removed (3 cups)
  • 1 log (5 ounces) soft goat cheese, crumbled


  1. In a large skillet with a lid, heat oil over medium. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.

  2. Add mushrooms; cover, and cook until they begin to release their liquid, 3 to 5 minutes. Uncover; cook, stirring occasionally, until mushrooms begin to brown and skillet is dry, about 5 minutes more.

  3. Add chicken, corn, and salsa. Cook, stirring, until heated through and mixture is saucy, 4 to 5 minutes.

  4. Meanwhile, heat tortillas according to package instructions. In center of each tortilla, layer spinach, chicken mixture, and goat cheese.

  5. Wrap burritos one at a time: Fold side of tortilla closest to you over filling. Fold right and left sides toward center, and roll up. Halve if desired; serve with additional salsa.

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