Smothered Chicken Burritos

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Tender and flavor packed chicken is folded into warm tortillas and smothered with a creamy salsa-verde ranch dressing. These Smothered Chicken Burritos will only leave you wanting more!

Flavor-packed burritos loaded with shredded chicken, rice and beans then smothered in a delicious salsa verde dressing.

You guys, these Smothered Chicken Burritos are incredible. 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. 🙂

Chicken Burritos

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 it’s 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 so fantastic. I could drink the dressing alone it’s so good and it is what makes these burritos the best! 

Flavor-packed burritos loaded with shredded chicken, rice and beans then smothered in a delicious salsa verde dressing.

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

Flavor-packed burritos loaded with shredded chicken, rice and beans then smothered in a delicious salsa verde dressing.
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5 from 5 votes

Smothered Chicken Burritos

Flavor-packed burritos stuffed with shredded chicken, rice and beans. The salsa verde sauce on top takes these to the next level of delicious!
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 6
Author Holly



  • 3 boneless skinless chicken breasts
  • 1/2 teaspoon ground cumin
  • 2 teaspoons taco seasoning
  • salt and pepper to taste
  • 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
  • 1 cup shredded Pepper Jack cheese


  • 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


  • 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.
  • While chicken is cooking make the sauce: Add all of the sauce ingredients into a blender. Blend until smooth.
  • 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 9×13 inch pan.
  • 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.
  • Serve and enjoy with pico de gallo, if desired!



Flavor-packed burritos loaded with shredded chicken, rice and beans then smothered in a delicious salsa verde dressing.
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Recipe Rating

22 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!

    1. You could definitely make these with corn tortillas with great results. And I love the idea of nachos with all these ingredients as well. Yum!

  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.

  9. 5 stars
    i had leftover borracho beans and spanish rice from the father’s day barbacoa so I thought this would be an excellent way to use them up. threw some chicken in the instant pot with the seasoning… ready in no time. I did use all 8 tortillas cause and added some cream of chicken soup in with the mixed chicken because i like it a little creamier… why not, right?… oh… my… gosh… MONEY! the sauce — is — money!!!!! definitely something that will be on my rotation for meal planning! knocked it out of the park with this one.

  10. 5 stars
    I made these last night and let me tell you> they were so delish. That sauce was I made my version of pico de Gallo and believe me you, I felt like a certified chef. Thank you so much for helping me be well rounded with meals for my fam…

  11. 5 stars
    This recipe was excellent. i used a jar of gucamole salsa instead of the salsa verde because I had a jar that needed to be used up. i skipped the mayo but followed the rest of the recipe. used pre-cooked chicken and no rice as i was too lazy to make some (lol). a definite keeper. thanks for the recipe!

  12. 5 stars
    This is one of our favorite dinners! We could practically drink the sauce! I don’t use cilantro and it is still amazing. Thank you for such a great recipe! Would the sauce or burritos freeze well?

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