Smothered Chicken Burritos
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Servings
6
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Course
Main Course, Condiments, Lunch, Dinner, Others
Smothered Chicken Burritos
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Each burrito is stuffed with seasoned chicken, rice, beans, and topped with pepper-jack cheese and creamy salsa-Verde ranch dressing!
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Ingredients
Chicken
- 3 boneless skinless chicken breasts
- 1 teaspoon ground cumin
- 2 Tablespoons taco seasoning
- salt and pepper to taste
Creamy Salsa-Verde Ranch Dressing
- 1 cup bottled salsa verde (green salsa)
- 2 Tablespoons dried ranch dressing/seasoning mix
- 1/3 cup cilantro measure then chop
- 1/3 cup sour cream
- 1/3 cup mayo
- 1 teaspoon minced garlic
- 1 Tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1 teaspoon sugar
Burrito Filling
- 2 cups cooked rice (spanish rice, lime rice or whatever your favorite is)
- 1 can (15 ounces) Pinto beans, drained and rinsed
- 6 burrito-size flour tortillas
- 2 cups shredded pepper jack cheese
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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!
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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