From Burrito to Bowl to Enchilada: the Ultimate Southwest Chicken Recipe

If you’re craving a flavorful, homemade meal that’s easy to make, this Southwest Chicken Burrito (or Bowl) recipe is perfect for you! It’s a simple, one-pan dish made with juicy seasoned chicken, rice, corn, beans, and Ro-Tel for a delicious Tex-Mex flavor.

I created this recipe as part of a class project on writing clear step-by-step instructions—and because I love making quick, filling meals after long work or school days. It’s budget-friendly, meal-prep approved, and versatile—you can enjoy it as a burrito, a bowl, or even turn leftovers into enchiladas!

1. pack chicken tenders(about 1.5–2 lbs)
2. 1 bag jasmine rice
3. 2 cans Bush’s Mixed Chili Beans
4. 1 can Ro-Tel Diced Tomatoes with Green Chilies
5. 1 can corn
6. Olive oil
7. Seasonings: paprika, cumin, garlic powder, onion powder, salt, pepper, Badia Complete Seasoning (optional)
8. Sour cream (to mix into the burrito filling or for topping)
9. Tortillas (for burritos)
10. Shredded cheese (optional topping)
11. Pot, skillet, cutting board, knife, spoon

Add the chicken tenders to a large mixing bowl and clean the chicken. Sprinkle on paprika, cumin, garlic powder, onion powder, salt, pepper, and a bit of Badia Complete Seasoning (optional). Mix well so each piece is coated evenly.

Coat chicken evenly in spices for that smoky Southwest flavor.

Add olive oil to a skillet and heat over medium. Place the seasoned chicken into the pan and cook for 5–7 minutes on each side until golden brown and fully cooked through.Let the chicken rest for a few minutes before cutting. Then dice or shred it into bite-sized pieces to make layering easier later.

Cook chicken in olive oil until browned and cooked all the way through.

Resting keeps the chicken juicy and makes it easier to chop.

In a medium pot, combine 1 cup of jasmine rice and 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes. Once done, fluff the rice with a fork.

Cook rice until fluffy; it’ll soak up all the great Tex-Mex flavors later.

Drain your corn and beans. Add them to a large pot along with both cans of Ro-Tel. Stir and cook over medium heat for 3–4 minutes until everything is hot and blended together.

Warm beans, corn, and Ro-Tel for a flavorful Tex-Mex blend.

For Burritos:

1. Lay out a tortilla.
2. Add rice, the bean-corn mixture, and diced chicken.
3. Spoon a little sour cream over the filling for a creamy, rich flavor.
4. Sprinkle cheese and/or queso on top, then fold and roll the burrito tightly.

Add rice, beans, chicken, sour cream, and cheese, then roll for a hearty burrito.

For Bowls:

Layer rice, bean mixture, and chicken in a bowl. Top with sour cream, cheese, or any sauce you like and veggies.

Build your bowl with your favorite toppings for a customizable meal.

Use any leftovers to make quick enchiladas!

1. Preheat oven to 375°F.
2. Fill tortillas with the mixture and place seam-side down in a baking dish.
3. Pour enchilada sauce on top, add cheese, and bake for 15–20 minutes.

Turn leftovers into cheesy enchiladas for an easy second meal!

Wrap burritos in foil or store bowl portions in containers.

1. Fridge: up to 4 days
2. Freezer: up to 1 month
3. Reheat: microwave 1–2 minutes or bake wrapped burritos at 350°F for 10 minutes

These store perfectly for meal prep—just heat and eat!