Smothered Chicken Burritos

Smothered Chicken Burritos are packed with flavor! Each one is stuffed with seasoned chicken, rice, beans, and topped with pepper-jack cheese and creamy salsa-Verde ranch dressing!

My family has a huge adoration for Mexican food. We truly cannot get enough. Taco Tuesday is something we celebrate each week, but sometimes we’re all in the mood for something a little heartier. When that time rolls around, I whip up a batch of these Smothered Chicken Burritos. These burritos are so filling and absolutely delicious! I always know that my kids will get full when I serve these. Kale and I will too because these burritos are packed to the brim!

SMOTHERED CHICKEN BURRITOS

This recipe begins with seasoning a few chicken breasts and then baking them until they are cooked and tender. After the chicken is cooked then the burritos are ready to be assembled. The chicken, rice, and pinto beans are placed inside the tortilla then rolled up tight. Place the burritos in a large baking dish, and then smother each one with homemade salsa-Verde ranch dressing and handfuls of pepper-jack cheese. Bake in the oven until bubbling and golden brown. Serve each burrito with a layer of Pico de Gallo and sour cream, if desired.

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
• 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 your favorite rice!)
• 1 can (15 ounces) pinto beans, drained and rinsed
• 6 burrito-size flour tortillas
• 1 cup shredded Pepper Jack cheese

INSTRUCTIONS

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 the oven. Let stand for 5 minutes then shred with two forks. Set aside.

While chicken is cooking make the sauce.

Creamy Salsa Verde Ranch Dressing: Add all of the sauce ingredients into a blender. Blend until smooth.

To assemble burritos: Divide the chicken evenly among the 6 large 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 9×13-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 the cheese is melted.

Serve and enjoy!

SERVINGS

This recipe makes 6 large burritos. If you have a family of that size, then you should be good to go. If you’re serving a larger crowd then you can easily double or triple the recipe.

COOKING TIME

For such a packed dinner you might think that it would take hours to make this incredible creation. Nope! All you need is just a little over an hour. Even with the homemade sauce, you can have this easy to make dinner on your table ready to serve in no time at all.

STORING OPTIONS

Make sure to store them covered in the fridge for 2 to 3 days. They make for great lunches or an easy reheated dinner!

SIDE OPTIONS

I like to serve these with sides of fresh Pico de Gallo and plenty of the homemade Salsa Verde Ranch Dressing. I like to have a little extra on the side for dipping each bite into. This is a fork and knife kind of meal, so make sure not to get your hands dirty. You can also serve these with a side of my Mexican Rice. These are also great with salsa, guacamole, refried beans, black beans you name it!

MEAT OPTIONS

This style of burrito is irresistible. So much so that you may want to get creative in the kitchen and try your hand at another version. Try carne asada, shredded pork, or even beef. Make sure to check the cooking time on which protein you decide to go with, so that you know how long it’s going to take to make dinner ahead of time.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE BURRITOS!

Crisp Bean Burritos – Authentic refried beans are stuffed inside a flour tortilla and fried until crispy! Serve with salsa, guacamole, and sour cream.

Breakfast Burritos – Start your day off right with this burrito stuffed with scrambled eggs, cheese, potatoes and succulent ham all wrapped in a flour tortilla.

Beef Burrito Skillet – This skillet is packed with all of your favorite burrito ingredients. Ground beef, cheese, beans, tomatoes, and rice.

Chipotle Chicken Burrito Bowls – If you love this fast casual restaurant, then you’re really going to love the homemade version!