Description
This Smothered Chicken Burritos recipe features tender, seasoned chicken baked to perfection and shredded for easy filling. Combined with flavorful rice and pinto beans, these burritos are smothered in a creamy salsa-verde ranch sauce and topped with melted Pepper Jack cheese for a delicious, comforting meal perfect for any occasion.
Ingredients
Scale
Chicken and Seasoning
- 3 boneless skinless chicken breasts
- 1 teaspoon ground cumin
- 2 tablespoons taco seasoning
- Salt and pepper to taste
Salsa-Verde Ranch Dressing
- 1 cup bottled salsa verde (green salsa)
- 2 tablespoons dried ranch dressing/seasoning mix
- 1/3 cup cilantro, chopped
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 teaspoon minced garlic
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- 1 teaspoon sugar
Additional Fillings and Assembly
- 2 cups cooked rice (spanish rice, lime rice, or your favorite variety)
- 1 can (15 ounces) pinto beans, drained and rinsed
- 6 burrito-size flour tortillas
- 2 cups shredded Pepper Jack cheese
Instructions
- Prepare the Chicken: Preheat the oven to 375° F. Season the chicken breasts evenly with ground cumin, taco seasoning, salt, and pepper. Place on a baking sheet and bake for 35 minutes or until the chicken is cooked through. Remove from the oven, let rest for 5 minutes, then shred the chicken with two forks. Set aside.
- Make the Creamy Salsa-Verde Ranch Dressing: In a blender, combine the salsa verde, dried ranch seasoning, chopped cilantro, sour cream, mayonnaise, minced garlic, fresh lime juice, kosher salt, ground cumin, and sugar. Blend until you achieve a smooth and creamy sauce.
- Assemble the Burritos: Lay out each flour tortilla and evenly distribute the shredded chicken, cooked rice, and pinto beans on each. Fold the bottom edge of the tortilla up over the fillings, then fold in the sides before rolling tightly to enclose the filling. Place the assembled burritos seam-side down in a greased 9×13-inch baking dish.
- Smother and Bake: Pour the creamy salsa-verde ranch dressing evenly over the top of the burritos. Sprinkle the shredded Pepper Jack cheese generously over the sauce. Return the dish to the preheated oven and bake for 15 to 20 minutes until the cheese is melted and the burritos are heated through.
- Serve: Remove from oven and let the burritos cool slightly before serving. Enjoy your smothered chicken burritos warm with extra sauce if desired.
Notes
- For a spicier kick, add diced jalapeños to the filling or sauce.
- Use brown rice for a healthier alternative to white rice.
- Make ahead by assembling the burritos and refrigerating before baking.
- Use low-fat sour cream and mayo to reduce calories.
- Can substitute chicken thighs for juicier meat.
- Leftovers can be reheated covered with foil to keep moist.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
