Description
Authentic Chicken Burrito with rich red and green sauces, customizable to suit your taste.
Ingredients
Scale
- 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