Welcome to an exciting culinary journey with this Chicken Burrito Recipe with Red and Green Sauce! If you’re a fan of delicious burritos, you’re in for a treat. This recipe brings the vibrant colors of the Mexican flag right to your plate and pairs perfectly with creamy avocado, spicy tomatillo salsa, and flavorful shredded chicken. Whether you’re hosting a party or just enjoying a cozy meal at home, this dish will satisfy your cravings for authentic Mexican cuisine. The perfect combination of spices and fresh ingredients make every bite a fiesta of flavor that is hard to resist. Imagine the tender chicken enveloped in a warm tortilla, combined with the rich sauces and toppings that tantalize the taste buds. Plus, it’s remarkably simple to prepare!
This Chicken Burrito Recipe is not only easy to make but also allows you to customize it according to your preferences. You can swap out the chicken for beef, add more cheese, or even sneak in additional vegetables. The possibilities are endless! In addition to being delicious, burritos can also be a great option for meal prep or gatherings, as they can be made in large batches and are a guaranteed crowd-pleaser. Get ready to dig into a hearty, satisfying meal that celebrates the flavors of Mexico!
Why You’ll Love This Chicken Burrito Recipe with Red and Green Sauce
- Flavor Explosion: The combination of red and green sauces adds a vibrant flavor contrast that’s simply irresistible.
- Easy to Make: With straightforward steps, it’s beginner-friendly, perfect for anyone looking to bring a taste of Mexico home.
- Customizable: Feel free to mix and match ingredients based on your preferences—add extras for a unique twist!
- Meal Prep Friendly: Perfect for family dinners or meal prep for the week ahead, these burritos are freezer-friendly too!
- Healthier Comfort Food: Packed with lean protein, beans, and fresh veggies, these burritos are a hearty yet nutritious option.
Preparation Phase & Tools to Use
Before diving into making your delicious Chicken Burritos, it’s important to prepare your kitchen and gather the necessary tools. Start by ensuring that your workspace is clean and that you have ample room to move around safely. Here’s what you’ll need:
- Cookware: A medium saucepan for cooking the rice mixture and a large saucepan to make the red sauce and cook the chicken. You will also need a baking sheet to bake the assembled burritos.
- Utensils: Grab measuring cups, measuring spoons, a wooden spoon for stirring, and a fork to fluff the rice.
- Prep Tools: A cutting board and knife will come in handy for chopping garlic, green onions, and avocado. A whisk will help you mix the green sauce.
- Storage: If you plan to store any leftover burritos, have some freezer-safe bags or containers ready.
Ingredients
- 2 1/4 cups chicken broth
- 3/4 cup long grain rice, rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 3 1/2 tablespoons chili powder
- Salt and pepper to taste
- 2 green onions, thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 (8oz 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
Step 1: Prepare the Rice Mixture
Start by taking a medium saucepan and adding 1 1/4 cups of chicken broth along with the rinsed rice and drained pinto beans. Sprinkle in 1 1/2 teaspoons of chili powder, adding salt to your preference. Turn the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 20 minutes or until the rice has absorbed the liquid and is tender. After time is up, let the rice sit covered for an additional 10 minutes. Fluff the mixture gently with a fork and mix in the sliced green onions before setting aside.
Step 2: Make the Red Sauce
In your large saucepan, heat the vegetable oil over medium heat. Add in the minced garlic and the remaining 3 tablespoons of chili powder, stirring them together for about 1-2 minutes until the garlic is fragrant. Carefully stir in the tomato sauce along with the remaining cup of chicken broth. Allow this mixture to come to a gentle simmer, creating the savory base for your shredded chicken.
Step 3: Cook the Chicken
Once your sauce is simmering, nestle in the boneless, skinless chicken breasts. Cover the pan and let the chicken cook on medium-low heat for about 10-15 minutes, flipping the breasts halfway through so they cook evenly. When the chicken is fully cooked, remove it from the saucepan and shred it using two forks. Toss this shredded chicken back into the pan along with 1/4 cup of the red sauce and 2 tablespoons of fresh cilantro for added flavor.
Step 4: Assemble the Burritos
To assemble your burritos, warm the tortillas by wrapping them in a damp towel and microwaving them for 1 minute. Lay each tortilla flat on a clean surface, and layer on the rice mixture, followed by the flavorful shredded chicken, avocado slices, and a generous sprinkle of Monterey Jack cheese. Ensure you don’t overfill to prevent any spillage while rolling them!
Step 5: Bake the Burritos
Next, preheat your oven to 450°F (about 230°C). Place the assembled burritos on a baking sheet lined with foil, seam-side down. Cover the burritos with foil as well and let them bake for about 20-30 minutes, just enough to heat through and blend the flavors.
Step 6: Prepare the Green Sauce
As your burritos are baking, whisk together the tomatillo salsa and 2 tablespoons of fresh cilantro in a small bowl. To warm it up just right, microwave the mixture for 1 minute. At this point, check on the red sauce in the saucepan; if it’s too thick, stir in some water to loosen it up, reheating as needed.
Variations
- Protein: Swap out chicken for shredded beef or sautéed vegetables for a vegetarian option.
- Vegetables: Add sautéed bell peppers, corn, or black beans for extra texture and flavor.
- Spices: For an extra kick, consider using hot chili powder or adding diced jalapeños to the mix.
Cooking Notes
- Always use fresh ingredients such as ripe avocados and bright green cilantro to elevate the flavors.
- If you want a creamier texture, mix in some Mexican crema into the filling or on top once served.
Serving Suggestions
- Serve the burritos with a side of extra tomatillo salsa for dipping.
- Pair with a refreshing salad or some Mexican street corn for a complete meal.
Tips
- For optimal tortilla texture, always warm them in a damp towel, ensuring they stay pliable for easy rolling.
- Feel free to freeze any leftover burritos; they reheat beautifully in the oven or microwave!
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Nutritional Information
- Calories: 650 per burrito
- Protein: 38g
- Sodium: 950mg
FAQs
Can I make these burritos ahead of time?
Yes! You can prepare everything ahead and assemble the burritos, then store them in the refrigerator or freezer until you’re ready to bake.
What can I substitute for pinto beans?
Black beans or kidney beans make great substitutes if you’re looking for a different flavor profile or texture.
How can I make these gluten-free?
Swap the flour tortillas for corn tortillas to make these burritos gluten-free without compromising taste!
Can I bake the burritos without covering them?
Covering the burritos helps them steam and heat evenly; if left uncovered, they may become too crispy or dry.
Conclusion
This Chicken Burrito Recipe with Red and Green Sauce encapsulates the joy of cooking and sharing a meal that’s full of flavor and warmth. Its deliciousness along with nutritious benefits makes it a great choice for any occasion, whether you’re having a casual dinner or impressing guests at a fiesta. We hope you enjoy making this recipe as much as we loved sharing it with you! Don’t forget to comment below with your experience, any variations you tried, or tips you have for making the perfect burritos. Happy cooking!
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Chicken Burrito with Red and Green Sauce
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Authentic Chicken Burrito with rich red and green sauces, customizable to suit your taste.
Ingredients
- 2 1/4 cups chicken broth
- 3/4 cup long grain rice, rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 3 1/2 tablespoons chili powder
- Salt and pepper to taste
- 2 green onions, thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 (8oz 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
- Start by taking a medium saucepan and adding 1 1/4 cups of chicken broth along with the rinsed rice and drained pinto beans. Sprinkle in 1 1/2 teaspoons of chili powder, adding salt to your preference. Turn the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 20 minutes or until the rice has absorbed the liquid and is tender. After time is up, let the rice sit covered for an additional 10 minutes. Fluff the mixture gently with a fork and mix in the sliced green onions before setting aside.
- In your large saucepan, heat the vegetable oil over medium heat. Add in the minced garlic and the remaining 3 tablespoons of chili powder, stirring them together for about 1-2 minutes until the garlic is fragrant. Carefully stir in the tomato sauce along with the remaining cup of chicken broth. Allow this mixture to come to a gentle simmer, creating the savory base for your shredded chicken.
- Once your sauce is simmering, nestle in the boneless, skinless chicken breasts. Cover the pan and let the chicken cook on medium-low heat for about 10-15 minutes, flipping the breasts halfway through so they cook evenly. When the chicken is fully cooked, remove it from the saucepan and shred it using two forks. Toss this shredded chicken back into the pan along with 1/4 cup of the red sauce and 2 tablespoons of fresh cilantro for added flavor.
- To assemble your burritos, warm the tortillas by wrapping them in a damp towel and microwaving them for 1 minute. Lay each tortilla flat on a clean surface, and layer on the rice mixture, followed by the flavorful shredded chicken, avocado slices, and a generous sprinkle of Monterey Jack cheese. Ensure you don’t overfill to prevent any spillage while rolling them!
- Next, preheat your oven to 450°F (about 230°C). Place the assembled burritos on a baking sheet lined with foil, seam-side down. Cover the burritos with foil as well and let them bake for about 20-30 minutes, just enough to heat through and blend the flavors.
- As your burritos are baking, whisk together the tomatillo salsa and 2 tablespoons of fresh cilantro in a small bowl. To warm it up just right, microwave the mixture for 1 minute. At this point, check on the red sauce in the saucepan; if it’s too thick, stir in some water to loosen it up, reheating as needed.
Notes
Feel free to customize with different proteins or additional vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 950 mg
- Protein: 38 g