Go Back
Chicken Burrito Recipe with Red and Green Sauce
Ash Tyrrell

Chicken Burrito Recipe with Red and Green Sauce Recipe

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.’
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake the assembled burritos in the preheated oven for 15-20 minutes, or until the tortillas are lightly golden and the cheese has melted.
  8. While the burritos bake, combine the tomatillo salsa with fresh cilantro in a microwave-safe bowl.
  9. 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.
  10. 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.

Notes

  • 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.