If you’re looking for a dinner that’s quick, cheesy, and packed with bold, comforting flavors, you’ll love these Chicken Bell Pepper Ranch Burritos. Tender chicken, sautéed veggies, and zesty ranch seasoning come together in warm flour tortillas for a Tex-Mex-style meal that satisfies every craving. Baked to gooey perfection and served with sour cream and salsa, these burritos are a guaranteed hit with the whole family.
Why I Love This Recipe
This burrito recipe is my weeknight ace-in-the-hole. It uses simple, accessible ingredients but delivers big flavor thanks to the ranch seasoning and sharp cheddar. It’s also highly customizable—add beans, swap in steak or turkey, or spice it up with jalapeños. Plus, everything comes together in under 30 minutes and bakes in one dish. Fewer dishes, more flavor.
Ingredients
- 2 boneless, skinless chicken breasts, diced
- 1 bell pepper, thinly sliced (any color works)
- 1/2 onion, diced
- 1 packet ranch seasoning mix
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Sour cream and salsa, for serving
Ingredient Notes & Swaps
- Chicken: Rotisserie chicken is a great shortcut. You can also use ground chicken or turkey.
- Bell Peppers: Red and yellow add sweetness, green offers a more earthy tone.
- Ranch Seasoning: Use a homemade mix if preferred—just blend dried dill, garlic powder, onion powder, and parsley.
- Cheese: Try Monterey Jack or pepper jack for a spicier option.
- Tortillas: Burrito-size works best for wrapping and baking without tearing.
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken and cook for 5–7 minutes, or until browned and fully cooked.
- Add veggies and seasoning: Stir in sliced bell pepper and onion. Season with ranch mix, salt, and pepper. Cook for another 3–5 minutes until veggies are tender.
- Preheat oven to 350°F (180°C). Lightly grease a baking dish.
- Assemble the burritos: Lay out tortillas and divide the chicken and veggie mix evenly. Sprinkle each with shredded cheese.
- Roll tightly: Fold in the sides and roll into burritos. Place seam-side down in the baking dish.
- Bake: Bake for 10–15 minutes, until cheese melts and burritos are heated through.
- Serve hot: Plate with sour cream and salsa. Add fresh cilantro, hot sauce, or avocado if desired.
Tips for Success
- Don’t overfill the burritos or they’ll be hard to roll and may burst while baking.
- Toast the tortillas before assembling for extra flavor and durability.
- Add rice or beans for a more filling version.
- Make ahead: Assemble burritos, cover, and refrigerate until ready to bake.
Serving Suggestions & Pairings
These baked burritos are perfect with Tex-Mex-inspired sides:
- Serve with Sheet Pan Quesadillas for a big-batch dinner night.
- Pair with Chicken Enchiladas for a burrito/enchilada combo platter.
- Offer Crockpot Nacho Dip on the side for dipping or topping.
- Add a bowl of Totchos for a crowd-pleasing, crispy companion.
- Round it out with Dorito Casserole for a cheesy crunch finish.
Storage & Leftovers
- Refrigerate leftovers for up to 3 days in an airtight container.
- Reheat in the oven or a skillet for best texture. Microwaving works in a pinch.
- Freeze pre-rolled (before baking) in foil and store in a freezer bag for up to 2 months. Bake from frozen at 375°F for 30 minutes.
More Recipes You’ll Love
- Sheet Pan Quesadillas – The easiest way to make everyone happy.
- Chicken Enchiladas – Perfectly cheesy and comforting.
- Dorito Casserole – Crunchy, cheesy, and nostalgia-packed.
- Crockpot Nacho Dip – A slow-cooked hit at any gathering.
- Totchos – Addictive, cheesy, crispy—everything a side dish should be.
Final Thoughts
These Chicken Bell Pepper Ranch Burritos are the kind of quick and satisfying meal that never gets old. With bold flavor, gooey cheese, and a touch of ranch magic, they’re easy enough for a weeknight and tasty enough to serve guests. Wrap them up, bake until golden, and serve hot with all your favorite sides.
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