Smothered Chicken Burritos
Ingredients
For the Burritos:
- 3 boneless, skinless chicken breasts
- 1/2 tsp. ground cumin
- 2 tsp. taco seasoning
- Salt and pepper, to taste
- 2 cups cooked rice, your choice
- 1 15-ounce can pinto beans, drained and rinsed
- 6 burrito-size flour tortillas
- 1 cup Pepper Jack cheese, shredded
For the Sauce:
- 1 cup salsa Verde
- 2 tbsp. dried ranch dressing/seasoning mix
- 1/3 cup cilantro, measure then chop
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 tsp. garlic, minced
- 1 tbsp. fresh lime juice
- 1/2 tsp. kosher salt
- 1/4 tsp. ground cumin
- 1 tsp. sugar
Instructions
To prepare the burritos:
- Pre-heat oven to 375°F.
- Season chicken breasts with cumin, taco seasoning, salt and pepper.
- Place in oven and bake for 35 minutes or until cooked through.
- Remove from oven.; let stand 5 minutes; shred with two forks; set aside.
To prepare the sauce:
- While chicken is cooking make the sauce by adding all of the sauce ingredients into a blender; blend until smooth.
To assemble the burritos for serving:
- Divide the chicken evenly among the 6 tortillas.
- Add a scoop of rice and pinto beans to each one.
- Fold up the bottom of tortillas up over filling, fold in sides, then roll all the way up.
- Place prepared burritos in a greased 9 × 13-inch pan.
- Pour sauce evenly over the tops of burritos then top with shredded cheese.
- Place back in oven for15 to 20 minutes or until heated through and cheese is melted.
- Serve and enjoy with Pico de Gallo, if desired.