I know, I know…To say the least, I’ve been on a huge Mexican food kick. I promise, I’ll switch gears from Mexican food to something else very soon. Summer is coming and that means I’ll be packing in lots of grilling fun and campfire food on the blog. I can’t wait for that. Unless I can figure out how to bake a burrito over a campfire (I wouldn’t put it past me to do that) this might very well be the end of my Mexican Food recipes this spring. Sad, I know. If Mexican food is on it’s way out for a while, it’s definitely going out with a bang! I’ve been saving the best for last and I’ve been dying to share this Smothered Chicken with Rice and Avocado Burrito Recipe with you all. Come on in and I’ll share this easy to make recipe with you:
My 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.
The best part though, is all of the shortcuts in this recipe. I like to call it “almost homemade”. Using store bought salsa, prepacked rice blend, and store bought baked rotisserie chicken save a lot of 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.
Finally, Here’s the recipe for you:
PrintSmothered Chicken Burritos
- Yield: 6 1x
Ingredients
Rice Component
- 1 Box of Rice and Beans – I used Zatarins Red Beans and Rice
- 1 can of pinto beans – drained
- 2 scallions – sliced thin
Red Sauce
- 2 Tbsp. of olive oil
- 3 tsp. of minced garlic
- 2 (8 oz.) cans of tomato sauce
- 1 rotisserie chicken – only use the white meat, cubed
Additional Ingredients for filling
- 6 (10 inch) flour tortillas
- 2 avocados – pitted and cubed
- 8 oz. of shredded mexican blend cheese
Green Sauce
- 1 jar of salsa verde
White Sauce – Mexican Crema
- 1/2 cup of Mayonaise
- 1/2 cup of sour cream
- 1 Tbsp. lime juice
- 2 Tbsp. milk
Additional
- Fresh cilantro
- nonstick lining for baking sheet
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
