Welcome to the ultimate guide for crafting the most delicious **Chicken Burrito Recipe**, a dish vibrant with the colors of the Mexican flag – red, green, and white. This recipe promises to transport the rich and authentic flavors of Mexico directly to your dining room table, offering a culinary journey that’s both exciting and deeply satisfying. Prepare to impress your family and friends with these incredibly flavorful, smothered chicken burritos.
If your heart beats for good Mexican food, then you’re in for a treat! Beyond these spectacular **smothered chicken burritos**, we encourage you to explore other delightful Mexican-inspired dishes. Enhance your meal with a refreshing Mexican Corn Salad or add a zesty kick with homemade Tomatillo Salsa Verde. For those seeking comfort in a bowl, don’t miss out on this soul-warming Pozole Verde. Each recipe complements the rich tapestry of Mexican flavors, making your culinary adventure truly unforgettable.
Having grown up amidst the vibrant culinary landscape of New Mexico, my appreciation for Mexican cuisine runs incredibly deep. While there’s a distinct difference between traditional Mexican food and New Mexican fare, both hold a special place in my heart. The rich history, diverse ingredients, and bold flavors of each regional style are something I truly cherish. You’d quickly grasp the extent of my passion if you saw the plethora of taco recipes gracing my blog – it’s a testament to my profound love for these incredible flavors.
It was almost inevitable, then, that I’d acquire a copy of The Best Mexican Recipes from America’s Test Kitchen. This particular collection is renowned for its meticulously tested and perfected dishes. And let me tell you, this specific **chicken burrito recipe** alone made the purchase absolutely worthwhile. The depth of flavor and the streamlined process outlined in the book truly set it apart, making these smothered burritos a standout dish in any collection.
How To Make These Smothered Chicken Burritos
When I first encountered this **chicken burrito recipe**, I was immediately captivated by the vibrant combination of red and green sauces and the promise of rich, satisfying flavors. However, I confess, my initial glance at the recipe suggested a somewhat involved process, leading me to procrastinate a bit before diving in.
But I was happily mistaken!
While these **smothered chicken burritos** do feature several distinct components and steps, they actually come together much more quickly and effortlessly than I had anticipated. Don’t be intimidated by the list; each step is straightforward and manageable, even for those new to Mexican cooking. The beauty lies in the efficient layering of flavors and textures.
Here’s a detailed breakdown of the steps to create these exceptional burritos:
- **Prepare the Flavorful Rice and Bean Mixture:** Begin by making the foundation of your burritos – the rice. This method is cleverly designed for efficiency. In a medium saucepan, combine chicken broth, rinsed long-grain rice, a can of drained and rinsed pinto beans, a portion of chili powder, and a dash of salt. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan tightly, and allow it to simmer until the rice is tender and has fully absorbed the liquid, typically around 20 minutes. After cooking, remove the pan from the heat and let it rest, still covered, for 10 minutes. This allows the rice to steam and become perfectly fluffy. Finally, stir in the freshly sliced green onions and fluff the mixture with a fork. Keep it covered to maintain warmth while you prepare the other components.
- **Simmer the Chicken in Rich Red Sauce:** While the rice is cooking, you’ll simultaneously prepare the succulent chicken and its accompanying red sauce. This ingenious approach saves time and reduces cleanup. Heat vegetable oil in a large saucepan over medium-high heat. Add minced garlic and the remaining chili powder, cooking until the aroma fills your kitchen – about 1-2 minutes. Stir in the tomato sauce and the remaining chicken broth, bringing the mixture to a gentle simmer. Carefully nestle the boneless, skinless chicken breasts into the simmering sauce. Cover the skillet, reduce the heat to medium-low, and let the chicken cook for 10 to 15 minutes, flipping halfway through, until it reaches an internal temperature of 160ºF. This ensures tender, juicy chicken infused with the rich sauce.
- **Shred the Chicken:** Once the chicken is cooked through, transfer it to a cutting board and allow it to cool slightly. Using two forks, shred the chicken into bite-sized pieces. Place the shredded chicken in a bowl, then toss it with about 1/4 cup of the cooking sauce and 2 tablespoons of fresh cilantro. This keeps the chicken moist and flavorful. Set the remaining red sauce aside, as you’ll use it for smothering the burritos.
- **Assemble and Bake the Burritos:** Preheat your oven to 450ºF and position the oven rack in the middle. Line a baking sheet with aluminum foil for easy cleanup. Wrap your flour tortillas in a damp towel and microwave them for about 1 minute until they are soft and pliable. This prevents them from cracking when rolled. Lay the warmed tortillas on a clean work surface. Spoon a generous mound of the rice and bean mixture down the center of each tortilla, closer to one edge. Top with the flavorful shredded chicken, slices of fresh avocado, and a sprinkle of shredded Monterey Jack cheese. Fold the shorter sides of the tortilla inward, then fold the bottom edge over the filling. Roll tightly to form a neat burrito. Place the assembled burritos seam-side down on the prepared baking sheet, cover them loosely with foil, and bake for 20-30 minutes, or until thoroughly heated through and the cheese inside is melted and bubbly.
- **Prepare the Zesty Green Sauce:** While the burritos are warming in the oven, prepare your vibrant green sauce. In a separate bowl, combine the tomatillo salsa with a generous 2 tablespoons of fresh cilantro. Cover the bowl and microwave on high for about 1 minute until warmed through. This fresh, tangy sauce will perfectly complement the rich red sauce.
- **Serve and Smother:** Arrange the hot, baked burritos on individual plates. This is where the “smothered” magic happens! Ladle a generous amount of the warmed tomatillo salsa over one half of each burrito, and pour the rich red sauce (reheated in a saucepan over medium heat, adding water as needed to achieve a pourable consistency) over the other half. For an extra touch of creamy indulgence, drizzle the entire dish with Mexican crema. Finally, sprinkle on additional fresh cilantro for garnish and a burst of freshness. Serve immediately and enjoy the incredible blend of flavors!
Make Ahead Instructions for Convenience
One of the best features of this **smothered chicken burrito recipe** is its flexibility when it comes to preparation. Whether you’re planning for a busy weeknight or hosting a gathering, knowing you can make certain elements ahead of time can be a real game-changer.
Yes, you can absolutely prepare these **chicken burritos** in advance, making them an excellent choice for entertaining or meal prepping! This strategy is particularly advantageous when you have company coming over, allowing you to enjoy your guests rather than being stuck in the kitchen. To prepare ahead:
- **Assemble and Refrigerate:** You can fully assemble and wrap the burritos a few hours before serving. Once rolled, place them on a baking sheet, cover tightly with plastic wrap or foil, and refrigerate. When it’s time to bake, simply add an extra 10-15 minutes to the oven heating time to ensure they are warmed through to the center.
- **Reheating Sauces:** Both the red and green sauces can be made ahead and stored in separate airtight containers in the refrigerator. Before serving, gently reheat them in a saucepan over medium heat or in the microwave. If either sauce appears too thick, loosen it with a splash of water or chicken broth until it reaches your desired consistency.
A word of caution: While these burritos are excellent for making a few hours in advance, I wouldn’t recommend assembling them too far ahead, especially if you include avocado in the filling. The tortilla may begin to get soggy, and the avocado is prone to browning, affecting both the texture and appearance. For optimal freshness, prepare them the morning of your event or dinner. If you need a longer lead time, a better approach is to prepare each component (cooked rice and beans, shredded chicken, and both sauces) separately and store them individually in the refrigerator. Then, assemble and bake the burritos just before you’re ready to cook them. This way, you get the freshest possible result while still cutting down on last-minute prep.
Consider also prepping the chicken in the sauce, then cooling and freezing it. The rice and bean mixture can also be frozen. When ready to use, thaw, reheat, and then assemble with fresh tortillas, avocado, and cheese. This method extends the make-ahead potential significantly.
Explore More Delicious Burrito Recipes
If these **smothered chicken burritos** have sparked your love for wrapped culinary delights, you’ll be thrilled to discover a wider world of burrito creations. From hearty breakfast options to unique twists on classic fillings, there’s a burrito for every craving and occasion. Expand your recipe repertoire with these fantastic ideas:
- **Camping Breakfast Burritos** – These aren’t just for the great outdoors! Make a batch, freeze them, and enjoy a quick, flavorful breakfast at home any day of the week. Perfect for busy mornings.
- **Bean, Sausage and Beef Burrito Recipe** – A robust and satisfying meal, this recipe quickly became a go-to for my weeknight dinners. It’s packed with savory flavors and protein, making it a family favorite.
- **Frito Pie Burrito** – For those days when you’re seeking something a little out of the ordinary, this innovative burrito offers a delightful crunch and a unique flavor profile that’s utterly irresistible.
- **Chicken and Broccoli Grilled Burritos** – Keep a stash of cooked, shredded chicken on hand, and you can whip up these healthy and flavorful grilled burritos in a flash! They’re perfect for a quick lunch or light dinner.
- **Pork Carnitas Burrito Bowl** – All the incredible flavors of a traditional burrito, minus the tortilla! This bowl is a fantastic option for a gluten-free meal or when you simply prefer a lighter, fork-friendly version.
- **Smothered Burritos with Green Chile Sauce** – If you loved the rich sauces on these chicken burritos, you absolutely must try this ground beef version, generously smothered in a vibrant green chile sauce. It’s another comforting classic!
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Chicken Burrito Recipe with Red and Green Sauce
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Ingredients
- 2 1/4 cups chicken broth divided
- 3/4 cup long grain rice rinsed
- 1 (15 oz) can pinto beans drained and rinsed
- 3 1/2 tablespoons chili powder divided
- salt and pepper divided
- 2 green onions thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 2 (8 oz each) cans tomato sauce
- 1 1/2 pounds boneless, skinless chicken breasts
- 6 tablespoons minced fresh cilantro
- 6 (10-inch) flour tortillas
- 2 avocados halved, pitted and cut into 1/2-inch pieces
- 8 oz Monterey Jack cheese shredded
- 1 1/2 cups tomatillo salsa
- water as needed
- 1/2 cup Mexican crema
Instructions
- In a medium saucepan, combine 1 1/4 cups of the broth, the rice, beans, 1 1/2 teaspoons of the chili powder, and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Cover the pan and reduce the heat to low. Cook until the rice is tender and the liquid has been absorbed, about 20 minutes. Remove from the heat and let the pan sit, covered, for 10 minutes. Add the green onions and fluff with a fork. Cover to keep warm.
- Meanwhile, combine the oil, garlic and remaining 3 tablespoons of chili powder in a large saucepan set over medium-high heat. Cook until fragrant, 1-2 minutes. Stir in the tomato sauce and remaining 1 cup of chicken broth. Bring to a simmer. Nestle the chicken into the sauce, then cover and reduce the heat to medium-low. Cover and cook until the chicken registers 160ºF, 10 to 15 minutes, flipping the chicken halfway through cooking.
- Transfer the chicken to a cutting board and allow to cool slightly. Use 2 forks to shred the chicken. Place the chicken in a bowl then toss the chicken with 1/4 cup of the cooking sauce plus 2 tablespoons of cilantro. Set the remaining sauce aside.
- Place the oven rack in the middle of the oven and preheat the oven to 450ºF. Line a baking sheet with aluminum foil.
- Wrap the tortillas in a damp towel and microwave until they are soft and pliable, about 1 minute. Lay the tortillas on a work surface, then place a mound of rice down each tortilla, close to the edge. Top with some of the chicken, avocado, and Monterey Jack cheese. Fold the sides then the bottom over the filling, rolling tightly into a burrito. Place the burritos seam side down on the baking sheet, cover with foil, and cook until heated through, 20-30 minutes.
- Before serving, whisk the salsa and 2 tablespoons of cilantro together in a bowl. Cover and microwave on high for 1 minute. Reheat the red sauce in the saucepan over medium heat until hot, adding water as needed to loosen the sauce.
- Arrange the burritos on individual plates. Pour the tomatillo sauce over one half of each burrito, and the red sauce over the other half. Drizzle the top with Mexican crema and sprinkle on additional cilantro to serve.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.