Smothered Chicken Burritos
User Reviews
5
-
Prep Time
15 mins
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Cook Time
50 mins
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Servings
6
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Course
Main Course, Condiments, Lunch, Dinner, Others
Smothered Chicken Burritos
Description
Smothered Chicken Burritos begin with chicken breasts seasoned with cumin, taco seasoning, salt, and pepper, then baked until cooked and shredded. The filling combines this chicken with cooked Spanish or lime rice, and pinto beans inside six large flour tortillas. After folding the burritos, they are placed in a baking dish and generously covered with a creamy salsa-verde ranch dressing made from salsa verde, ranch mix, cilantro, sour cream, mayonnaise, garlic, lime juice, and spices. Shredded pepper jack cheese tops the burritos before baking again until warmed through and bubbly.
These burritos deliver a mix of tender chicken, creamy beans, and mildly spicy sauce, with melted cheese adding richness. They make a fulfilling main dish, suitable for a family dinner or meal prep. The salsa-verde ranch sauce adds moisture and tang that complements the seasoned chicken and rice filling.
Ingredients
Chicken
- 3 chicken breast boneless skinless
- 1 teaspoon cumin ground
- 2 Tablespoons taco seasoning
- salt to taste
- black pepper to taste
Creamy Salsa-Verde Ranch Dressing
- 1 cup salsa verde green salsa, bottled
- 2 Tablespoons Ranch dressing mix dried
- 1/3 cup cilantro measure then chop
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 teaspoon garlic minced
- 1 Tablespoon lime juice fresh
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cumin ground
- 1 teaspoon sugar
Burrito Filling
- 2 cups rice spanish rice, lime rice or whatever your favorite is, cooked
- 1 can (15 ounces) pinto beans drained and rinsed
- 6 flour tortillas burrito-size
- 2 cups pepper jack cheese shredded
Instructions
- For Chicken: Season chicken breasts with cumin, taco seasoning, salt and pepper. Bake in a 375° F. oven for 35 minutes or until cooked through. Remove from oven. Let stand 5 minutes then shred with two forks. Set aside.
- While chicken is cooking make the Creamy Salsa-Verde Ranch Dressing: Add all of the sauce ingredients into a blender. Blend until smooth.
- To assemble Burritos: Divide the cooked chicken evenly among the 6 tortillas. Add a scoop of rice and pinto beans to each one. Fold up the bottom of tortillas up over filling, fold in sides, then roll all the way up. Place prepared burritos in a greased 9x13 inch pan.
- Pour sauce evenly over the tops of burritos then top with shredded cheese. Place back in the 375° F. oven for 15 to 20 minutes or until heated through and cheese is melted. Serve and enjoy!
User Reviews
Overall Rating
5
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