Girls’-Night-Worthy Cheesy Chicken Burritos and Red Sangria



Last week, I had a few of my girls over (to watch Girls, incidentally), which gave me a chance to try out the cheesy chicken burritos and sangria recipes I’d recently dreamed up. I picked Mexican food because it’s a) pretty hard to mess up (when in doubt, add more cheese!), b) something even the picky eaters I know typically enjoy, and c) frickin’ delicious.

To make things easier on  yourself, you can prepare the shredded chicken the day before by throwing a few boneless, skinless chicken breasts in a crock pot and shredding with a fork when cooled. Much love, crock pot, much love!

Girls'-Night-Worthy Cheesy Chicken Burritos and Red Sangria

Servings 6 to 8 servings
Author A Cookable Feast


  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 2 tbs. grapeseed oil or other high-smoke-point cooking oil
  • 2 cups shredded chicken
  • 1 cup rice
  • 1 bag shredded cheese
  • 1 can pinto beans
  • 1 small handful cilantro, finely diced
  • 1/2 cup salsa
  • 1/2 cup sour cream
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 package flour tortillas
  • Garnishes of your choice (fresh diced jalapeños, guacamole, sour cream, salsa, etc.)

Red Sangria

  • 1 bottle red wine
  • 1/4 cup brandy
  • 1/2 cup club soda
  • 1/4 + 1/8 cup granulated sugar
  • 1 grapefruit
  • 1 orange
  • 1 lemon
  • 1 lime


Cheesy Chicken Burritos

  1. Preheat oven to 375 degrees.
  2. Add oil, diced onion, and garlic to a pan set over medium heat and cook for three to four minutes, stirring frequently, until onions are lightly browned. Add diced tomatoes and cook for another minute. Set aside.
  3. In a large bowl, mix together chicken, rice, one cup of the shredded cheese, pinto beans, cilantro, salsa, sour cream, and the spices; add onion, garlic, and tomato mixture and mix well. You've got your burrito filling!
  4. Add the tortillas to an oven-safe baking dish, top them with the desired amount of filling, and wrap into burritos. Cover the burritos with the remaining shredded cheese. Bake for 20 minutes, or until cheese is melted, burritos are warmed through, and the tortillas are slightly crispy. Garnish as desired. Should make 6-8 burritos.

Red Sangria

  1. In a large bowl, mix together wine, brandy, club soda, and sugar until the sugar has dissolved.
  2. Cut the grapefruit and the orange in half and squeeze the juice of one half of each into the bowl and mix well. Slice up the remaining orange half and the lemon and lime and add to the mixture.
  3. Let sit in the fridge for at least a few hours, then enjoy its tangy goodness over ice or on its own.

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