Smothered Chicken Burrito

A delicious baked chicken burrito filled with rice, beans, chicken, cheese, and avocado. Smothered in three easy-to-make sauces. Bursting with flavor, this Mexican meal will be a huge hit at dinner.

smothered chicken burrito

Smothered Chicken Burrito

I’ve been on a huge Mexican food kick. These burritos kind of remind me of my smothered wet beef burritos. Smothered in red sauce and melted cheese, they are simply amazing. The stuffing in these chicken avocado burritos reminds me of the Chicken Burrito Grande recipe bursting with chicken, rice, and beans. You can find a number of smothered burritos in this Over thirty burritos, chimichangas, and quesadillas recipe.

My absolute favorite part of this chicken burrito was the three types of sauce smothering it. Seriously, look at all of that yumminess oozing onto the plate. It covers all the sauce bases with a green salsa verde, a tomato sauce, and a Mexican creme. It’s bursting with color and delicious flavor. I’m no stranger to smothering burritos and enchiladas in sauce like this sour cream white chicken enchiladas and creamy chicken enchiladas with sour cream sauce .

Lately, I’ve been on a Mexican food kick, but summer is coming, which means I’ll be switching gears and packing lots of grilling fun and campfire food like make-ahead pancakes and campfire potatoes on the blog. I can’t wait for all of the summer recipes like Brats in a foil packet. If Mexican food like Baked Chicken and Avocado Burritos are on the way out for a while, they are going out with a bang. I’ve been saving the best for last and dying to share this Smothered Chicken with Rice and Avocado Burrito Recipe with you all.

Here’s What You’ll Love About this Recipe

  • It is so easy to make
  • It is such a big hit with everyone. It will be a family-requested meal, so print it out and put it in the recipe book.
  • With avocado, chicken, and beans in the middle of this loaded burrito, it’s healthy too.

Why these Baked Chicken Burritos are the Best

The best part is this recipe’s shortcuts. I like to call it “almost homemade.” Using store-bought salsa, prepacked rice blend, and store-bought baked rotisserie, chicken saves much time in the kitchen. This is, as always, on my “Keep it simple blog,” easy to make but doesn’t sacrifice one bit of deliciousness. 

Ingredients

smothered chicken ingredients

Rice Component

Box of Rice and Beans I used Zatarins Red Beans and Rice – You’ll need to add the additional ingredients that are suggested on the back of the box. I had to add water and butter to make the rice and beans.

Pinto beans – drained. These will be added when the rice is mostly done. You just want to soften them up a bit

Scallions – sliced thin. This adds a nice crunch and flavor to the rice and beans

Meat

rotisserie chicken cubed – only use the white meat – You’ll cook this in the red sauce just for a little bit. It picks up the flavor of the red sauce and the garlic. You’ll remove it to add to the rice and beans

Additional Ingredients for filling

 avocados pitted and cubed

Mexican blend cheese shredded

Sauces

Red Sauce – This is a blend of garlic, olive oil, and tomato sauce

salsa verde – I cheated and bought a can of salsa verde. It’s a nice shortcut

Mexican Crema – This is a blend of mayo, sour cream, lime juice, and milk

Additional

Fresh cilantro

flour tortillas 10 inches.

How to Make Smothered Chicken Burritos

Rice Filling: Cook the rice per the directions on the back of the box.

Add the pinto beans to heat through in the last 5 minutes of cooking the rice.

When the rice is finished, add scallions and mix in

smothered chicken burrito

Preheat: Heat the oven to 450 degrees.

Make the Red Sauce: In a large skillet, over med./high heat, add the olive oil. Cook the garlic in the oil until it is fragrant (only for about 1 minute) – don’t let it burn. Add the tomato sauce and the cubed chicken breast off of the rotisserie chicken. Cook for about 5 minutes – stirring occasionally.

red sauce with chicken for baked chicken burrito

Shredding the Chicken: Remove the chicken from the sauce and place it in a bowl. Add about 1/4 cup of the red sauce to the chicken and shred it. I used two forks to pull the chicken apart.

Prep the Tortillas: Grab a clean kitchen towel and dampen it with water. Place the tortillas in the damp towel and microwave them for about 1 minute.

Putting it all Together: Lay the tortillas out on your work surface and add a mound of cooked rice close the bottom edge of the tortilla. On top of the rice, add some cooked chicken, avocado cubes, and some shredded cheese. Roll the tortillas folding the sides in as you roll them.

folding burrito

Baking: Place the burritos seam-side down on a lined baking sheet. Bake for about 20-30minutes – Burritos should be turning a golden brown, and everything should be cooked through

burritos on baking sheet

Crema: While that is cooking, whisk the crema ingredients in a small bowl

crema ingredients

Smother: When burritos are done, smother them with red sauce on one end, green salsa verde on the other and drizzled Mexican crema. Top with cilantro

smothered chicken burrito

Serve With

Expert Tips

Do not over-stuff your burrito, or it will burst

How to Fold a Burrito

Place the filling on one edge

making a chicken burrito

Fold the burrito over the filling

folding a burrito

Grab the two sides of the burrito and fold those toward the center

folding a burrito

Keeping everything tucked in, roll the burrito to the end of the tortilla

folding a burrito

Place seam side down

Variations

You can use canned chicken instead of Rotisserie or boil chicken breast low and slow.

Storing and Reheating

Store leftovers covered in the fridge for up to three days

Freezing: Prepare burritos. Do not bake. Place in a freezer-safe container for up to three months

Reheating: Bake for ten minutes or until it is all heated through. Smother with sauces

More Mexican Recipes You’ll Enjoy

Serving Size

This recipe will make six to eight burritos

Printable Instructions

smothered chicken burrito

Smothered Chicken Burritos

A delicious burrito smothered in sauce
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6
Calories: 955cal
Author: Melissa
Cost: $10

Equipment

  • nonstick lining for baking sheet
  • Baking Sheet

Ingredients

Rice Component

  • 12 oz. Box of Rice and Beans I used Zatarins Red Beans and Rice
  • 15 oz. pinto beans – drained
  • 2 scallions – sliced thin

Red Sauce

  • 2 Tbsp. olive oil
  • 3 tsp. minced garlic
  • 16 oz. tomato sauce

Meat

  • ½ rotisserie chicken cubed – only use the white meat

Additional Ingredients for filling

  • 2 avocados pitted and cubed
  • 8 oz. mexican blend cheese shredded

Green Sauce

  • 8 oz. jar of salsa verde

White Sauce – Mexican Crema

  • ½ cup Mayonaise
  • ½ cup sour cream
  • 1 Tbsp. lime juice
  • 2 Tbsp. milk 2% or whole

Additional

  • 1 bunch Fresh cilantro
  • 6 flour tortillas 10 inch.

Instructions

  • Cook the rice per the directions on the back of the box
  • In the last 5 minutes of cooking the rice, add the pinto beans to heat through
  • When rice is finished, add scallions and mix in
  • Preheat the oven to 450 degrees
  • In a large skillet, over med./high heat add the olive oil
  • Cook the garlic in the oil until it is fragrant (only for about 1 minute) – don’t let it burn
  • Add the tomato sauce and the cubed chicken breast off of the rotisserie chicken
  • Cook for about 5 minutes – stirring occasionally
  • Remove the chicken from the sauce and place it in a bowl. Add about 1/4 cup of the red sauce to the chicken and shred it. I used 2 forks to pull the chicken apart
  • Grab a clean kitchen towel and dampen it with a little water. Place the tortillas in the damp towel and microwave them for about 1 minute
  • Lay the tortillas out on your work surface and add a mound of cooked rice close the bottom edge of the tortilla
  • On top of the rice add some cooked chicken, avocado cubes and some shredded cheese
  • Roll the tortillas folding the sides in as you roll them
  • Place the burritos seam side down on a lined baking sheet
  • Bake for about 20-30minutes – Burritos should be turning a golden brown and everything should be cooked through
  • While that is cooking whisk the crema ingredients in a small bowl
  • When burritos are done, smother them with red sauce on one end, green salsa verde on the other and drizzled Mexican crema. Top with cilantro

Notes

nutrition facts are only an estimate

Nutrition

Calories: 955cal | Carbohydrates: 92g | Protein: 44g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 91mg | Sodium: 1455mg | Potassium: 1316mg | Fiber: 17g | Sugar: 10g | Vitamin A: 1165IU | Vitamin C: 17mg | Calcium: 577mg | Iron: 5mg

 

 

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