Smothered Chicken Burritos

This hearty Smothered Chicken Burritos recipe has become a beloved favorite in our household. Packed with seasoned chicken, rice, beans, and topped with pepper-jack cheese and creamy salsa-Verde ranch dressing, these burritos are perfect for satisfying cravings on any day.

I first made these burritos during a family gathering, and now they are a regular request for Taco Tuesday. My kids can't get enough of them, and neither can I!

Ingredients

• 3 boneless, skinless chicken breasts: a lean protein that keeps the dish hearty
• 1 teaspoon ground cumin: adds a warm, earthy flavor
• 2 tablespoons taco seasoning: boosts the spices for authentic taste
• Salt and pepper to taste: essential for enhancing all flavors
• 1 cup bottled salsa Verde: brings zest and color
• 2 tablespoons dried ranch dressing mix: adds creaminess and flavor depth
• 1/3 cup cilantro: freshens up the dressing
• 1/3 cup sour cream: contributes creaminess
• 1/3 cup mayo: adds richness
• 1 teaspoon minced garlic: infuses flavor
• 1 tablespoon fresh lime juice: brightens the dressing
• 1/2 teaspoon kosher salt: balances all flavors
• 1/4 teaspoon ground cumin: enhances the taste
• 1 teaspoon sugar: rounds out the acidity
• 2 cups cooked rice: choose your favorite for added texture
• 1 can (15 ounces) pinto beans, drained and rinsed: adds fiber and protein
• 6 burrito-size flour tortillas: the foundation of your meal
• 1 cup shredded pepper jack cheese: provides a spicy kick

Step-by-Step Instructions

Season the Chicken:

Season chicken breasts with cumin, taco seasoning, salt, and pepper. Bake them in a 375°F oven for 35 minutes or until cooked through. Let them rest for 5 minutes before shredding with two forks to keep the meat juicy. Set aside.

Make the Dressing:

In a blender, combine all the dressing ingredients. Blend until smooth to achieve a creamy consistency that will enhance the burritos.

Assemble the Burritos:

Divide the shredded chicken evenly among the tortillas. Add a scoop of rice and pinto beans to each. Fold the bottom of the tortillas over the filling, tuck in the sides, and roll tightly. Place the assembled burritos in a greased 9x13-inch baking dish.

Smother and Bake:

Pour the creamy salsa Verde ranch dressing evenly over the burritos, then sprinkle with shredded cheese. Bake in the 375°F oven for 15 to 20 minutes until heated through and the cheese is melted and bubbly.

Serve:

Serve warm, and enjoy every bite with a side of Pico de Gallo and sour cream, if desired.

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My favorite ingredient here is the salsa Verde. I remember the first time I made this dressing; it elevated the dish from good to extraordinary. Family members still talk about that meal!

Storage Tips

Store leftover burritos covered in the fridge for 2 to 3 days. They reheat wonderfully, making them ideal for quick lunches or dinners.

Ingredient Substitutions

If you're out of pinto beans, black beans work beautifully in this recipe. For a lighter option, you can use grilled chicken instead of baked.

Serving Suggestions

These burritos are fantastic with a side of fresh Pico de Gallo and extra salsa Verde ranch for dipping. They also pair well with guacamole or refried beans for a complete meal.

Cultural/Historical Context

Burritos originated in Mexico and have evolved into a popular dish worldwide. Their versatility allows for endless variations, making them a staple in many households.

Pro Tips

• Don’t skip letting the chicken rest before shredding; it keeps the meat moist.
• Feel free to customize the filling with your favorite veggies.
• If you like extra spice, add jalapeños to the filling.

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Commonly Asked Questions

→ Can I use a different protein instead of chicken?

Yes! Shredded beef, carne asada, or pork are all great substitutes. Just adjust the cooking time accordingly.

→ What type of rice works best for the filling?

Spanish rice or lime rice are flavorful options, but any cooked rice will work well inside the burritos.

→ How do I store leftover burritos?

Store covered in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

→ Can I make the creamy salsa verde ranch ahead of time?

Yes, the sauce can be made a day or two in advance and kept in the fridge until ready to use.

→ What are good sides to serve with these burritos?

Fresh pico de gallo, guacamole, black beans, or Mexican rice make excellent side dishes.

→ Can I freeze these burritos?

Yes, wrap them individually before baking and freeze. Add sauce and cheese just before baking from frozen.