Chicken Burrito Recipe with Red and Green Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
708 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Burrito Recipe with Red and Green Sauce
Description
The recipe begins by cooking rice with pinto beans, chili powder, and chicken broth until tender and fluffy, tossed with sliced green onions to add freshness. Chicken breasts are simmered in a tomato sauce spiced with garlic, chili powder, and additional broth until fully cooked, then shredded for texture. The components come together inside warmed flour tortillas, filled with the chicken, rice, and beans. Toppings include diced avocado for creaminess, shredded Monterey Jack cheese for mellow richness, fresh minced cilantro for brightness, and a tangy tomatillo salsa that provides a characteristic tartness. A drizzle of Mexican crema adds smoothness and balances the spices. The burritos combine moist, tender chicken with hearty grains and beans, resting on soft tortillas that can be folded or rolled to contain the filling.
Presented as a substantial meal, these burritos suit casual dinners or lunches and reflect influences from traditional Mexican flavors with a home-cooked approach. The combination of red tomato-based sauce and green tomatillo salsa adds visual and taste contrast enhancing the overall eating experience.
Ingredients
- 2 1/4 cups chicken broth divided
- 3/4 cup long grain rice rinsed
- 1 (15 oz) can pinto beans drained and rinsed
- 3 1/2 tablespoons chili powder divided
- salt divided
- black pepper divided
- 2 green onions thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 2 (8 oz each) cans tomato sauce
- 1 1/2 pounds chicken breast boneless, skinless
- 6 tablespoons cilantro fresh, minced
- 6 flour tortilla 10 inch
- 2 avocado halved, pitted and cut into 1/2-inch pieces
- 8 oz Monterey jack cheese shredded
- 1 1/2 cups tomatillo salsa
- water as needed
- 1/2 cup Mexican crema
Instructions
- In a medium saucepan, combine 1 1/4 cups of the broth, the rice, beans, 1 1/2 teaspoons of the chili powder, and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Cover the pan and reduce the heat to low. Cook until the rice is tender and the liquid has been absorbed, about 20 minutes. Remove from the heat and let the pan sit, covered, for 10 minutes. Add the green onions and fluff with a fork. Cover to keep warm.
- Meanwhile, combine the oil, garlic and remaining 3 tablespoons of chili powder in a large saucepan set over medium-high heat. Cook until fragrant, 1-2 minutes. Stir in the tomato sauce and remaining 1 cup of chicken broth. Bring to a simmer. Nestle the chicken into the sauce, then cover and reduce the heat to medium-low. Cover and cook until the chicken registers 160ºF, 10 to 15 minutes, flipping the chicken halfway through cooking.
- Transfer the chicken to a cutting board and allow to cool slightly. Use 2 forks to shred the chicken. Place the chicken in a bowl then toss the chicken with 1/4 cup of the cooking sauce plus 2 tablespoons of cilantro. Set the remaining sauce aside.
- Place the oven rack in the middle of the oven and preheat the oven to 450ºF. Line a baking sheet with aluminum foil.
- Wrap the tortillas in a damp towel and microwave until they are soft and pliable, about 1 minute. Lay the tortillas on a work surface, then place a mound of rice down each tortilla, close to the edge. Top with some of the chicken, avocado, and Monterey Jack cheese. Fold the sides then the bottom over the filling, rolling tightly into a burrito. Place the burritos seam side down on the baking sheet, cover with foil, and cook until heated through, 20-30 minutes.
- Before serving, whisk the salsa and 2 tablespoons of cilantro together in a bowl. Cover and microwave on high for 1 minute. Reheat the red sauce in the saucepan over medium heat until hot, adding water as needed to loosen the sauce.
- Arrange the burritos on individual plates. Pour the tomatillo sauce over one half of each burrito, and the red sauce over the other half. Drizzle the top with Mexican crema and sprinkle on additional cilantro to serve.
Notes
- Nutrition information is an estimate and may vary depending on ingredient brands used.
- The recipe is adapted from America’s Test Kitchen's The Best Mexican Recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 708 kcal
% Daily Value*
| Serving | 1burrito | |
| Calories | 708kcal | 35% |
| Carbohydrates | 58g | 19% |
| Protein | 43g | 86% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 14g | 82% |
| Trans Fat | 0g | 0% |
| Cholesterol | 112mg | 37% |
| Sodium | 1407mg | 59% |
| Fiber | 12g | 48% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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