Smothered Chicken Burritos
Prep time
Cook time
Total time
Flavor-packed burritos stuffed with shredded chicken, rice and beans. The salsa verde sauce on top takes these to the next level of delicious!
Serves: 6
  • 3 boneless, skinless chicken breasts
  • ½ teaspoon ground cumin
  • 2 teaspoons taco seasoning
  • salt and pepper, to taste
  • 2 cups cooked rice (spanish, lime or whatever your favorite is)
  • 1 (15 oz.) can pinto beans, drained and rinsed
  • 6 burrito-size flour tortillas
  • 1 cup shredded Pepper Jack cheese
  • 1 cup bottled salsa verde (green salsa)
  • 2 Tablespoons dried ranch dressing/seasoning mix
  • ⅓ cup cilantro, measure then chop
  • ⅓ cup sour cream
  • ⅓ cup mayo
  • 1 teaspoon minced garlic
  • 1 Tablespoon fresh lime juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • 1 teaspoon sugar
  1. For Burritos: 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.
  2. While chicken is cooking make the sauce: Add all of the sauce ingredients into a blender. Blend until smooth.
  3. To assemble burritos: Divide the 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.
  4. Pour sauce evenly over the tops of burritos then top with shredded cheese. Place back in the 375° oven for 15 to 20 minutes or until heated through and cheese is melted.
  5. Serve and enjoy with pico de gallo, if desired!
Recipe by Life In The Lofthouse at