Covered in red, green and white (the Mexican flag colors), these Smothered Chicken Burritos bring the flavors of Mexico to your dining room table.
Growing up in New Mexico, it’s a given that Mexican food is one of my very favorites. Granted, there is a difference between Mexican food and New Mexican food, but I can definitely appreciate all of it. And if you check to see how many taco recipes are on my blog, you’ll see just how deep my love runs.
So it’s a given that I would pick up a copy of The Best Mexican Recipes from America’s Test Kitchen, right? Some time back, I saw it at Costco and knew I had to have a copy of it in my collection. I’m only ashamed to say how long I had it before actually cooking from it. But that has now been remedied. And while I will talk more about these Smothered Chicken Burritos below, let’s just say that I know that many more recipes will come from this book.
If you have ever cooked from a cookbook by America’s Test Kitchen, you know that a lot of research and testing go into their recipes. I love that there is a lot of information on each recipe, and I always know I can trust them to come out well. This book is much like their other cookbooks – a lot of detail in the recipe portion, plus lots of tips and tricks for making the perfect Mexican dinner. If you love Mexican food, this book is definitely for you.
Here are the details:
Number of Photos: Many. Not every recipe has a photo, but most of them do. There are a lot of recipes in the book that have step by step photos as well.
Difficulty Level of Recipes: Medium. America’s Test Kitchen does an amazing job with directions, so really, I think anyone could cook from this book. But many of them do take a little bit more than your simple, every night recipes.
Availability of Ingredients: Easy to medium. The majority of the ingredients can be found at a normal grocery store, but there are a few ingredients through the book that you might need to pick up at a Mexican market.
Other recipes I want to try:
Pork Posole Rojo
Grilled Shrimp Tacos with Jicama Slaw
Chorizo and Black Bean Chimichangas
Chiles Rellenos with Pork
Grilled Salmon Steaks with Lime-Cilantro Sauce
Green Chile and Potato Frittata
Quinoa, Black Bean, and Mango Salad
Buy The Best Mexican Recipes on Amazon.
Smothered burritos are a favorite of mine – one of those dishes that I always order when we go out for Mexican. While I like regular burritos just fine, there is something about smothering it in sauce that makes it that much better. So when I saw the recipe for these Smothered Chicken Burritos, I knew I wanted to make it.
I will admit, though, that I kept putting it off because the recipe seemed quite involved, just looking at it.
But I was wrong. While there are a few different components and steps, these actually came together way faster than I imagined they would. Yes, there are several steps, but nothing is very difficult.
And the end result? Absolutely amazing. I will rank these Smothered Chicken Burritos as my favorite burrito recipe to date. And they are totally loaded – chicken, beans, rice, avocado, cheese – so they will leave you full. But honestly? These burritos were better than many I’ve had in Mexican restaurants. And they can be made in the comfort of your own home, which is a total plus.
I’m sold on these burritos. And completely craving Mexican food now…
- 2¼ cups chicken broth
- ¾ cup long grain rice, rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 3½ tablespoons chili powder
- salt and pepper
- 2 green onions, thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 (8oz each) cans tomato sauce
- 1½ pounds boneless, skinless chicken breasts
- 6 tablespoons minced fresh cilantro
- 6 (10-inch) flour tortillas
- 2 avocados, halved, pitted and cut into ½-inch pieces
- 8 oz Monterey Jack cheese, shredded
- 1½ cups tomatillo salsa
- water, as needed
- ½ cup Mexican crema
- In a medium saucepan, combine 1¼ cups of the broth, the rice, beans, 1½ teaspoons of the chili powder, and ½ 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 160ºF, 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 ¼ 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 450ºF. 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.
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