Smothered Chicken Burritos

BurritosCheeseChickenDinnerMain CourseMexicansavory

Smothered-Chicken-Burritos8You guys, these burritos. I’m utterly and totally obsessed with them. Flavor-packed burritos loaded with shredded chicken, rice and beans then smothered in THE BEST salsa verde dressing you’ll ever taste. Yep, you’re welcome. 🙂

You all know Mexican food is my fave so I LOVE celebrating Cinco de Mayo. I really don’t know every detail of why we celebrate it (I believe its the victory over the battle of Puebla. It’s not their Independence Day), but any holiday that lets me eat all the Mexican food is a great holiday to me. 😉  

If you are a huge fan of this gloriously tasty and flavorful food too then you will love these burritos. Not only are they pretty to look at (which is always a plus) but they are sooo fantastic. I could drink the dressing alone it’s so good and it is what makes these burritos the best! 

Smothered-Chicken-Burritos9P.S. I have a few more Mexican recipes coming over the next week I know you’ll love ♥

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!
Author:
Serves: 6
Ingredients
Burritos
  • 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
Sauce
  • 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
Instructions
  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!

 

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Flavor packed burritos loaded with shredded chicken, beans and rice. The creamy salsa verde dressing over the top makes these extra delicious!

 


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15 thoughts on “Smothered Chicken Burritos

  1. This looks so delicious and there is nothing I like more than Mexican chow but I do have one question… My daughter has recently found out she has a gluten intolerance so I wondered do you think you could make this with corn tortillas or maybe make nachos out of all these components? Thanks Holly and keep up the good work!

  2. History lesson for the day: Since I was born and raised in California with all the great Mexican food, we learned in school that “Cinco de Mayo” is Mexican Independence Day when they kicked booty on the French and told them to get the heck out of there — so it’s like our 4th of July when we told the British Empire to beat it to the streets. I don’t think we need an excuse to eat Smothered Chicken Burritos or tacos, or enchiladas. It’s just GREAT food!!! Looks like Saturday night dinner at my house…

  3. Made these last night and my boyfriend said it was the best thing I’ve ever made. They were amazing!!!! Next time u am doubling the sauce because it was so great!

  4. Made these this past week and OH MY!!!! The only thing stopping me from making them is that we already had them TWICE this week. I’m sure we will have them next week and I can’t wait! By the way, I made extra and froze them…I made the burritos and wrapped each one in foil and froze them…then I took them out before church. Whipped up some sauce and poured it over it…and then set them in the oven to thaw and on timer so they would be done when we got home. Froze and cooked perfectly! I think I cooked them a little longer just to be sure they were cooked (or hot) completely in the middle. Thanks for this recipe. I make your french bread recipe like once a week too!

  5. Mmm, this sauce was so good! I will cut way back on the salt next time cause there is salt in the ranch mix. I used refried beans and mexican rice in my burritos. I also cubed the raw chicken and tossed it with taco seasoning and cooked in oil in a cast iron pan. It had beautiful color and flavor. This recipe is a keeper, thanks so much for sharing it, will definitely make again!

  6. Made this with store bought beef & bean burritos that I thawed partially and then browned a little. For the sauce used regular salsa cuz I didn’t have green and added about a teaspoon of canned jalapenos. It was SOO good!!

  7. So yummy!! I didn’t have dried ranch so I used ranch dressing with cilantro lime and used fajita chicken strips from aldis. The sauce is ro ddie for, will be using for tortilla chips.

  8. Thank you for sharing this yummy recipe. I take it everywhere there is an occasion to take something. It is not spicy so it appeals to all pallates. The sauce is the best! I always double it for extra Thanks again.

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