Smothered Chicken Burritos

Easy Baked Smothered Chicken with Rice and Avocado Burrito Recipe - Perfect for family dinner or cinco de mayo mexican dinner -



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


  • Fresh cilantro
  • nonstick lining for baking sheet


  1. Cook the rice per the directions on the back of the box
  2. In the last 5 minutes of cooking the rice, add the pinto beans to heat through
  3. When rice is finished, add scallions and mix in
  4. Preheat the oven to 450 degrees
  5. In a large skillet, over med./high heat add the olive oil
  6. Cook the garlic in the oil until it is fragrant (only for about 1 minute) – don’t let it burn
  7. Add the tomato sauce and the cubed chicken breast off of the rotisserie chicken
  8. Cook for about 5 minutes – stirring occasionally
  9. 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
  10. 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
  11. Lay the tortillas out on your work surface and add a mound of cooked rice close the bottom edge of the tortilla
  12. On top of the rice add some cooked chicken, avocado cubes and some shredded cheese
  13. Roll the tortillas folding the sides in as you roll them
  14. Place the burritos seam side down on a lined baking sheet
  15. Bake for about 20-30minutes – Burritos should be turning a golden brown and everything should be cooked through
  16. While that is cooking whisk the crema ingredients in a small bowl
  17. 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