Looking for a great easy go-to recipe for weeknights or any night? This favorite for spinach and chicken burritos uses ingredients you always have and is perfect for large groups or quick last-minute dinners for the kids.
Weeknight Winner: Spinach and Chicken Burritos
I lived with Rock Stars in college. Not Aerosmith-like rock stars, but women who were great at life. They were smart students and accomplished athletes. They were funny and kind and terrific-in-your-corner-for-life friends.
These girls could also COOK.
So much so, that they made a cookbook of our house recipes. My contributions to this book equaled zero. My use of this book still occurs weekly.
Quick and Delicious Burritos
Spinach and Chicken Burritos is one of these recipes I keep going back to because it’s quick and delicious. These burritos also use ingredients I always seem to already have around. Salsa? Check? Sour cream? Always. And whenever I have leftover chicken from another dinner, this is how it lives on.
This recipe originated with a family my roommate Jess babysat for – it’s what the parents would leave for the kids to eat when they went out. I grew up eating fish sticks when my parents went out so those kids were pretty lucky.
Spinach Chicken Burritos for Any Group, Any Night
Now, you must know, this recipe works for ANYTHING. I’ve fed it to dinner guests, thrown it together on many a Tuesday night, served the filling as a dip at parties, and delivered it to, what feels like, every new mom in town.
Lately, it’s a weeknight go-to with leftover rotisserie chicken. The burritos freeze and reheat splendidly. Have a vegetarian at your table? It’s easy to make a small portion, or the whole batch, without chicken. Serve with black beans and rice, or quinoa.
Spinach and Chicken Burritos
- 2 eggs beaten
- 2 c minced cooked chicken
- 1 package (10 oz) chopped spinach, cooked and drained
- 1/2 c sour cream
- 1-2 cloves minced garlic
- 1/2 c salsa
- 2 c grated cheddar, Monterey Jack cheese
- 1/2 c parmesan cheese
- 8 flour tortillas
- grated cheese
- sour cream
- Preheat oven to 325 degrees.
- Put ingredients in a pot and cook on the stovetop stirring constantly until cheese melts or eggs cook.
- Take the mixture from pot and fill tortillas with mixture, roll tortillas, and put cheese on top.
- Bake 20-30 minutes.
Making Delicious Memories
Those women I lived with in 2002? We are all still close. We gather every two years and laugh and share tips on dry shampoo, careers, and child wrangling. We eat, too. And more often than not, this spinach and chicken burritos recipe shows up. Because like any long-term, go-to friendship, we know it by heart.