Smothered Chicken Burritos (Printable Version)
# What You'll Need:
→ Chicken
01 -
3 boneless skinless chicken breasts
02 -
1 teaspoon ground cumin
03 -
2 tablespoons taco seasoning
04 -
Salt to taste
05 -
Black pepper to taste
→ Creamy Salsa Verde Ranch Dressing
06 -
1 cup bottled salsa verde
07 -
2 tablespoons dried ranch seasoning mix
08 -
1/3 cup chopped cilantro
09 -
1/3 cup sour cream
10 -
1/3 cup mayonnaise
11 -
1 teaspoon minced garlic
12 -
1 tablespoon fresh lime juice
13 -
1/2 teaspoon kosher salt
14 -
1/4 teaspoon ground cumin
15 -
1 teaspoon sugar
→ Burrito Filling
16 -
2 cups cooked rice
17 -
1 can (15 ounces) pinto beans, drained and rinsed
18 -
6 burrito-size flour tortillas
19 -
1 cup shredded pepper jack cheese
# Step-by-Step Directions:
01 -
Preheat oven to 375°F. Season chicken breasts with cumin, taco seasoning, salt, and pepper. Bake for 35 minutes or until cooked through. Let rest for 5 minutes, then shred.
02 -
Combine salsa verde, ranch seasoning, cilantro, sour cream, mayo, garlic, lime juice, salt, cumin, and sugar in a blender. Blend until smooth.
03 -
Fill tortillas evenly with shredded chicken, rice, and pinto beans. Fold bottom over filling, fold in sides, and roll tightly.
04 -
Place burritos in greased 9x13-inch baking dish. Pour sauce over the top and sprinkle with cheese. Bake at 375°F for 15–20 minutes until heated through and cheese is melted.
05 -
Serve hot with optional pico de gallo, sour cream, or extra dressing on the side.
# Helpful Notes:
01 -
You can double the quantity easily for a larger group.
02 -
Store leftovers covered in the refrigerator for 2 to 3 days.
03 -
Optional toppings like guacamole or black beans pair well with this dish.