Prepare the Chili: If you’re using homemade chili, heat it on the stove until warm. If you’re using canned, follow the instructions on the can for heating.

Sauté Onions: In a skillet, heat the olive oil over medium heat. Add the diced onions and sauté for 3-4 minutes until they become translucent.

Warm Tortillas: In a separate dry skillet, lightly warm the flour tortillas, about 30 seconds on each side, just until pliable.

Assemble the Burrito: On each tortilla, start layering. Spoon ½ cup of the warm chili in the center, followed by ¼ cup of shredded cheese, a dollop of sour cream, and a sprinkle of taco seasoning. Top with sautéed onions and a few diced tomatoes with green chilies.

Wrap It Up: Fold in the sides of the tortilla and roll from the bottom up to encase the filling completely.

Sizzle Perfectly: Place the wrapped burrito seam side down in a preheated skillet. Cook for 2-3 minutes until the bottom is golden and crisp. Flip and repeat on the other side.

Serve: Cut in half and serve with additional sour cream or your favorite salsa on the side.