Description

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.

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

Step 1: Prepare the Rice Mixture

In a medium saucepan, combine 1 1/4 cups of chicken broth, rice, beans, 1 1/2 teaspoons of chili powder, and salt. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook for about 20 minutes, until the rice is tender and the liquid absorbed. After cooking, let it sit covered for 10 minutes. Add green onions and fluff with a fork. Set aside.

Step 2: Make the Red Sauce

Heat vegetable oil in a large saucepan over medium heat. Add garlic and the remaining 3 tablespoons of chili powder. Stir for 1-2 minutes until fragrant. Stir in tomato sauce and the remaining 1 cup of chicken broth. Bring to a simmer.

Step 3: Cook the Chicken

Nestle the chicken breasts into the simmering sauce. Cover the pan and cook on medium-low heat until the chicken is fully cooked (about 10-15 minutes), flipping halfway. Once done, shred the chicken using two forks, then toss it with 1/4 cup of the red sauce and 2 tablespoons of cilantro.

Step 4: Assemble the Burritos

Warm the tortillas by wrapping them in a damp towel and microwaving them for 1 minute. Lay out each tortilla and add a layer of the rice mixture, followed by shredded chicken, avocado slices, and Monterey Jack cheese.

Step 5: Bake the Burritos

Preheat your oven to 450°F. Place the burritos on a foil-lined baking sheet, seam side down. Cover with foil and bake for 20-30 minutes until heated through.

Step 6: Prepare the Green Sauce

Whisk tomatillo salsa and 2 tablespoons of cilantro together in a bowl, then microwave for 1 minute. Reheat the remaining red sauce in the saucepan, adding water if needed to loosen the consistency.

Notes

Here are a few tips to ensure your Chicken Burrito turns out perfect every time:

Use fresh ingredients: Fresh cilantro and ripe avocados enhance the overall flavor of this dish.
Tortilla texture: For soft and pliable tortillas, always warm them in a damp towel before assembling.
Spice level: If you prefer a spicier burrito, add some chopped jalapeños or hot sauce to the chicken mixture.