Smothered Chicken Burritos

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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!

Stuffed Chicken Burritos

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.

Stuffed Chicken Burritos

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
Stuffed Chicken Burritos

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!

Stuffed Chicken Burritos

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!

Stuffed Chicken Burritos
Print Pin
5 from 5 votes

Smothered Chicken Burritos

Prep Time 15 minutes
Cook Time 50 minutes
Servings 6
Author Holly

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

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 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 cheese is melted. Serve and enjoy!

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Stuffed Chicken Burritos
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Recipe Rating




23 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 bomb.com 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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