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Smothered Chicken Burritos

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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.