Description
These Smothered Chicken Burritos feature tender, seasoned shredded chicken wrapped in warm flour tortillas with rice and pinto beans, all generously topped with a creamy salsa-verde ranch sauce and melted Pepper Jack cheese. Baked to perfection, this comforting Mexican-inspired dish makes a delicious family-friendly 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
Creamy 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 Ingredients
- 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: Season the chicken breasts evenly with ground cumin, taco seasoning, salt, and pepper. Place the chicken breasts on a baking dish and bake in a preheated 375°F (190°C) oven for 35 minutes or until cooked through. Remove from oven and let the chicken rest for 5 minutes before shredding it finely using two forks. Set aside the shredded chicken.
- Make the Creamy Salsa-Verde Ranch Dressing: In a blender, combine bottled salsa verde, dried ranch seasoning mix, chopped cilantro, sour cream, mayonnaise, minced garlic, fresh lime juice, kosher salt, ground cumin, and sugar. Blend until the mixture is smooth and well combined, creating a creamy sauce.
- Assemble the Burritos: Lay out the 6 burrito-size flour tortillas. Divide the shredded chicken evenly among each tortilla, then add a scoop of cooked rice and a portion of drained pinto beans. Fold up the bottom edge of each tortilla over the filling, then fold in the sides and roll tightly to form burritos. Place the assembled burritos seam-side down in a greased 9×13 inch baking pan.
- Smother and Bake: Pour the prepared creamy salsa-verde ranch dressing evenly over the tops of the burritos, making sure they are fully covered. Sprinkle shredded Pepper Jack cheese generously over the sauce-layered burritos. Return the baking dish to the oven and bake at 375°F (190°C) for 15 to 20 minutes, or until the burritos are heated through and the cheese is melted and bubbly.
- Serve and Enjoy: Remove the smothered burritos from the oven, let cool slightly, then serve warm. Enjoy these delicious, hearty burritos for a satisfying meal any day of the week.
Notes
- You can substitute the bottled salsa verde with homemade green salsa if preferred for a fresher flavor.
- If you want to add some extra heat, consider adding chopped jalapeños or hot sauce to the creamy sauce or inside the burritos.
- For a lower-fat version, use reduced-fat sour cream and mayonnaise, and use less cheese or a reduced-fat cheese.
- Feel free to swap out the pinto beans with black beans or refried beans based on your preference.
- To make the burritos ahead of time, assemble them without baking, cover tightly, and refrigerate. Bake just before serving, adding a few extra minutes to the baking time.
