I just made these chicken burritos, and let me tell you—they’re a game changer! The combination of red and green sauces not only makes them vibrant but also adds layers of flavor that are out of this world.

Each bite is a perfect balance of savory, spicy, and creamy. I was pleasantly surprised by how quickly everything came together. If you’re craving a comforting yet flavorful meal, these burritos are a must-try!

Chicken Burrito Recipe with Red and Green Sauce

Ingredients

Here’s everything you’ll need to make these flavorful burritos with red and green sauces.

2 1/4 cups chicken broth (divided): Provides the base for cooking rice and beans, infusing them with flavor.
3/4 cup long grain rice (rinsed): Opt for long grain for a fluffy texture that pairs well with the beans.
1 (15 oz) can pinto beans (drained and rinsed): Adds protein and a creamy texture to the filling.
3 1/2 tablespoons chili powder (divided): Enhances the depth of flavor in both sauces and the rice mixture.
Salt and pepper (divided): Essential for seasoning and balancing the flavors.
2 green onions (thinly sliced): Provides a mild onion flavor and a pop of color.
2 tablespoons vegetable oil: Used for sautéing garlic and creating the red sauce base.
3 cloves garlic (minced): Adds aromatic depth to the red sauce.
2 (8 oz each) cans tomato sauce: Forms the base of the red sauce, offering a rich and tangy flavor.
1 1/2 pounds boneless, skinless chicken breasts: The main protein; cooking them in the sauce keeps them moist and flavorful.
6 tablespoons minced fresh cilantro: Brightens the dish and adds a fresh, herby note.
6 (10-inch) flour tortillas: Choose soft, fresh tortillas for easy rolling and a satisfying bite.
2 avocados (halved, pitted, and cut into 1/2-inch pieces): Adds creaminess and balances the spices.
8 oz Monterey Jack cheese (shredded): Melts beautifully, adding richness to the burritos.
1 1/2 cups tomatillo salsa: Provides a tangy and slightly spicy green sauce.
Water (as needed): To adjust the consistency of the sauces.
1/2 cup Mexican crema: Drizzled on top for a creamy finish.

Note: This recipe yields 6 servings.

Variations

Want to make the burritos your own? Here are a few ways you can switch it up.

Dairy-Free: Use dairy-free cheese and substitute the Mexican crema with a dairy-free sour cream alternative.
Spicy Kick: Add sliced jalapeños or a dash of hot sauce to the red sauce for extra heat.
Vegetarian Option: Replace chicken with sautéed mushrooms or a mix of bell peppers and zucchini.
Flavor Enhancements: Incorporate roasted garlic into the red sauce or add a squeeze of lime to the green sauce for added brightness.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

Equipment You Need

Gather these essential tools to make the cooking process smoother and faster.

Medium saucepan: For cooking rice and beans together.
Large skillet: To sauté garlic and cook chicken in the red sauce.
Baking sheet: For assembling and baking the burritos.
Microwave-safe bowl: To heat the tomatillo salsa.
Serving plates: For plating the finished burritos.

How to Make Chicken Burrito Recipe with Red and Green Sauce?

Follow these simple steps to create a mouthwatering burrito filled with flavor.

Step 1: Prepare the Rice and Beans

In a medium saucepan, combine 1 1/4 cups of chicken broth, rinsed rice, pinto beans, 1 1/2 teaspoons of chili powder, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat. Cover, reduce heat to low, and cook until the rice is tender and the liquid is absorbed, about 20 minutes. Remove from heat and let it sit, covered, for 10 minutes. Stir in the sliced green onions and fluff with a fork. Cover to keep warm.’

Step 2: Cook the Chicken in Red Sauce

While the rice cooks, heat vegetable oil in a large skillet over medium heat. Add minced garlic and 1 tablespoon of chili powder; sauté until fragrant, about 1 minute. Stir in the remaining 1 cup of chicken broth and tomato sauce. Season with salt and pepper. Add the chicken breasts to the skillet, spooning some sauce over them. Cover and simmer until the chicken is cooked through, about 20 minutes. Remove the chicken, let it cool slightly, then shred the meat.

Step 3: Assemble the Burritos

Preheat your oven to 350°F (175°C). Warm the flour tortillas in the microwave for about 30 seconds to make them pliable. Lay each tortilla flat and spoon a portion of the rice and bean mixture down the center. Top with shredded chicken, diced avocado, and shredded Monterey Jack cheese. Roll up each tortilla, folding in the sides as you go, to form a burrito. Place the burritos seam-side down on a baking sheet.

Step 4: Bake the Burritos

Bake the assembled burritos in the preheated oven for 15-20 minutes, or until the tortillas are lightly golden and the cheese has melted.

Step 5: Prepare the Sauces

While the burritos bake, combine the tomatillo salsa with fresh cilantro in a microwave-safe bowl. Heat in the microwave until warm, about 1 minute. In a separate bowl, mix the red sauce from the skillet with a little water to reach desired consistency.

Step 6: Serve

Once the burritos are baked, place each on a serving plate. Spoon the warm tomatillo salsa over one side and the red sauce over the other. Drizzle with Mexican crema and garnish with additional cilantro if desired.

Additional Tips for Making this Recipe Better

Here are a few things I’ve learned that could make your burritos even more delicious.

I find that using freshly grated cheese melts better and adds a creamier texture.
If you’re short on time, consider using rotisserie chicken to speed up the preparation.
For a spicier kick, add diced jalapeños to the red sauce or as a topping.
Let the burritos rest for a few minutes before serving to allow the flavors to meld.

How to Serve Chicken Burrito Recipe with Red and Green Sauce?

Serve these burritos on a warm plate to enhance the dining experience. Garnish with fresh cilantro, a dollop of sour cream, or a squeeze of lime for added flavor. Pair with a side of Mexican rice, refried beans, or a crisp salad for a complete meal.

Nutritional Information

Calories: Approximately 600 kcal per serving
Protein: 35g
Carbohydrates: 50g
Fat: 25g

Note: Nutritional values are estimates and may vary based on specific ingredients used.

Make Ahead and Storage

Make Ahead

Assemble the burritos up to the point of baking, then wrap tightly in foil or plastic wrap and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes to ensure they’re heated through.

Storage

Store leftover burritos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

Freezing

To freeze, wrap each burrito tightly in foil or plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. To reheat, bake from frozen at 350°F (175°C) for 30-40 minutes, or until heated through.

Why You’ll Love This Recipe?

This Chicken Burrito Recipe with Red and Green Sauce is a standout for several reasons:

Flavorful Sauces: The combination of red and green sauces adds depth and complexity to each bite.
Customizable Fillings: Easily adjust the ingredients to suit dietary preferences or ingredient availability.
Make-Ahead Friendly: Prepare ahead of time for a convenient and satisfying meal.
Family Favorite: A dish that appeals to all ages, making it perfect for family dinners.

Ash Tyrrell