Smothered Chicken Burritos
Smothered Chicken Burritos is a Mexican recipe that serves 6. For $3.82 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This main course has 872 calories, 48g of protein, and 39g of fat per serving. This recipe from Taste and Tell Blog has 99 fans. Head to the store and pick up water, garlic, chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour. With a spoonacular score of 92%, this dish is awesome. Smothered Honey Lime Chicken Burritos, Smothered Burritos, and Smothered Burritos are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
2 avocados, halved, pitted and cut into ½-inch pieces
1 (15-ounce) can pinto beans, drained and rinsed
2 (8oz each) cans tomato sauce
2¼ cups chicken broth
3½ tablespoons chili powder
6 (10-inch) flour tortillas
6 tablespoons minced fresh cilantro
3 cloves garlic, minced
2 green onions, thinly sliced
¾ cup long grain rice, rinsed
½ cup Mexican crema
8 oz Monterey Jack cheese, shredded
salt and pepper
1½ pounds boneless, skinless chicken breasts
1½ cups tomatillo salsa
2 tablespoons vegetable oil
water, as needed
Equipment:
sauce pan
frying pan
cutting board
bowl
aluminum foil
baking sheet
microwave
oven
whisk
Cooking instruction summary:
In a medium saucepan, combine 1 cups of the broth, the rice, beans, 1 teaspoons of the chili powder, and teaspoon salt. Bring to a boil over medium-high heat. Cover the pan and reduce the heat to low. Cook until the rice is tender and the liquid has been absorbed, about 20 minutes. Remove from the heat and let the pan sit, covered, for 10 minutes. Add the green onions and fluff with a fork. Cover to keep warm.Meanwhile, combine the oil, garlic and remaining 3 tablespoons of chili powder in a large saucepan set over medium-high heat. Cook until fragrant, 1-2 minutes. Stir in the tomato sauce and remaining 1 cup of chicken broth. Bring to a simmer. Nestle the chicken into the sauce, then cover and reduce the heat to medium-low. Cover and cook until the chicken registers 160F, 10 to 15 minutes, flipping the chicken halfway through cooking.Transfer the chicken to a cutting board and allow to cool slightly. Use 2 forks to shred the chicken. Place the chicken in a bowl then toss the chicken with cup of the cooking sauce plus 2 tablespoons of cilantro. Set the remaining sauce aside.Place the oven rack in the middle of the oven and preheat the oven to 450F. Line a baking sheet with aluminum foil.Wrap the tortillas in a damp towel and microwave until they are soft and pliable, about 1 minute. Lay the tortillas on a work surface, then place a mound of rice down each tortilla, close to the edge. Top with some of the chicken, avocado, and Monterey Jack cheese. Fold the sides then the bottom over the filling, rolling tightly into a burrito. Place the burritos seam side down on the baking sheet, cover with foil, and cook until heated through, 20-30 minutes.Before serving, whisk the salsa and 2 tablespoons of cilantro together in a bowl. Cover and microwave on high for 1 minute. Reheat the red sauce in the saucepan over medium heat until hot, adding water as needed to loosen the sauce.Arrange the burritos on individual plates. Pour the tomatillo sauce over one half of each burrito, and the red sauce over the other half. Drizzle the top with Mexican crema and sprinkle on additional cilantro to serve.
Step by step:
1. In a medium saucepan, combine 1 cups of the broth, the rice, beans, 1 teaspoons of the chili powder, and teaspoon salt. Bring to a boil over medium-high heat. Cover the pan and reduce the heat to low. Cook until the rice is tender and the liquid has been absorbed, about 20 minutes.
2. Remove from the heat and let the pan sit, covered, for 10 minutes.
3. Add the green onions and fluff with a fork. Cover to keep warm.Meanwhile, combine the oil, garlic and remaining 3 tablespoons of chili powder in a large saucepan set over medium-high heat. Cook until fragrant, 1-2 minutes. Stir in the tomato sauce and remaining 1 cup of chicken broth. Bring to a simmer. Nestle the chicken into the sauce, then cover and reduce the heat to medium-low. Cover and cook until the chicken registers 160F, 10 to 15 minutes, flipping the chicken halfway through cooking.
4. Transfer the chicken to a cutting board and allow to cool slightly. Use 2 forks to shred the chicken.
5. Place the chicken in a bowl then toss the chicken with cup of the cooking sauce plus 2 tablespoons of cilantro. Set the remaining sauce aside.
6. Place the oven rack in the middle of the oven and preheat the oven to 450F. Line a baking sheet with aluminum foil.Wrap the tortillas in a damp towel and microwave until they are soft and pliable, about 1 minute. Lay the tortillas on a work surface, then place a mound of rice down each tortilla, close to the edge. Top with some of the chicken, avocado, and Monterey Jack cheese. Fold the sides then the bottom over the filling, rolling tightly into a burrito.
7. Place the burritos seam side down on the baking sheet, cover with foil, and cook until heated through, 20-30 minutes.Before serving, whisk the salsa and 2 tablespoons of cilantro together in a bowl. Cover and microwave on high for 1 minute. Reheat the red sauce in the saucepan over medium heat until hot, adding water as needed to loosen the sauce.Arrange the burritos on individual plates.
8. Pour the tomatillo sauce over one half of each burrito, and the red sauce over the other half.
9. Drizzle the top with Mexican crema and sprinkle on additional cilantro to serve.
Nutrition Information:
covered percent of daily need
