Smothered Buffalo Chicken Baked Burritos with Creamy Lime Ranch Sauce
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Smothered Buffalo Chicken Baked Burritos with Creamy Lime Ranch Sauce
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 6 flour tortilla raw if you can, burrito size
Chicken Buffalo Marinade
- 1 1/2 pounds chicken (3-4 chicken breasts)
- 1/3 cup hot sauce NOT their original hot sauce, Frank's Wings brand
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 tsp EACH salt
- 1 tsp EACH chili powder
- 1 tsp EACH cumin
- 1 tsp EACH paprika
- 1 tsp EACH garlic powder
- 1/2 tsp EACH onion powder dried oregano
- 1/2 tsp EACH oregano
- 1/2 tsp EACH black pepper
Burrito Filling
- 1 tablespoon olive oil
- 1 cup carrot matchstick/shredded
- 2 celery stalks, chopped
- 1/2 red onion chopped
- 1 oz. can green chilies mild, chopped
- 1/3 cup sour cream
- 2-4 tablespoons hot sauce or more, depending on your heat preference
- 2 cups Monterey jack cheese
Creamy Lime Ranch Sauce
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup flour
- 2 cups chicken broth
- 1/2 cup sour cream
- 3 tablespoons ranch seasoning 1 packet, dry
- 2-3 teaspoons lime juice
- 1/2 teaspoon cumin
- salt to taste
- black pepper to taste
- hot sauce optional, to taste
Optional Toppings
- cilantro
- carrot matchstick cut
- tomato
- avocado
- blue cheese crumbles
Instructions
- Whisk together marinade ingredients in a freezer bag and add chicken, turning to coat. Marinade for 2-24 hours (the longer the better!)
- To easily cook and shred the chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and rippling. Add the chicken breasts (and any extra marinade) and cook for 3-5 minutes, or until golden brown on one side. Flip the chicken over, then add 1 cup of chicken broth or water to the skillet. Cover and reduce heat to medium and simmer 15-20 minutes or until chicken is cooked though and tender enough to shred, adding additional chicken broth/water if the liquid evaporates too quickly. Remove chicken from skillet and let rest 5 minutes before shredding.
- While the chicken is cooking and resting, prepare burrito filling. Heat 1 tablespoon olive oil in a large skillet. Add onion and carrots and sauté for 4 minutes. Add celery, green chilies and garlic and sauté an additional 2 minutes or until carrots are crisp-tender. Shred chicken and add to filling. Stir in 1/3 cup sour cream and hot sauce to taste until well combined.
- Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top. Prepare burritos by adding a heaping 1/2 cup filling to each tortilla (uncooked if using raw tortillas), top with desired amount of cheese and roll up burrito style. Place burritos on the baking rack and brush both sides lightly with olive oil or spray with nonstick cooking spray. Cook for 18-20 minutes or until golden. Broil to desired crispiness, flip over and broil the other side until golden.
- Meanwhile, prepare Sauce by melting butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes. Reduce heat to low then gradually whisk in chicken broth. Bring to a boil then reduce heat and simmer 2-3 minutes, or until slightly thickened. Stir in sour cream, ranch seasoning, lime juice, cumin, salt and pepper to taste. Add hot sauce to taste and additional lime juice if desired. (optional).
- To serve, top burritos with Creamy Lime Ranch Sauce and desired toppings.
Notes
- *Raw tortillas are found in the refrigerated section (I buy mine at Costco). They are thinner so they bake and crisp beautifully! **SEE BELOW for more recipes using Frank's Hot WINGS sauce. ***I buy a bag of matchstick carrots and use them for filling and topping
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