Smothered Chicken Burritos

I have been making a version of these burritos for years. After trying new things: trading Spanish rice recipes, amping up the chicken, and finding the perfect sauce; it is finally ready for you all!

You might ask, what is the difference between enchiladas and smothered burritos? Well, I will tell you: enchiladas are usually rolled in corn tortillas and are smaller. Burritos are larger and rolled in a flour tortilla.

There are a lot of steps to this recipe so make it when you have about an hour. The first step is the Spanish Rice. This is the best, restaurant style rice that I have found. Beware, it makes a lot! If you are making it just for this recipe, I would half it. Whenever I have leftover Spanish rice I save it for nachos or make some rice and bean dip on the weekend. An important step in this rice is to saute it in the oil until it is browned. I used basmati rice here because I like the texture but the recipe calls for long grain and I have used that as well. Either one is good.

Next you’ll add the water, spices, and tomato sauce and let simmer until it is done.

Give it a stir to fluff it us and you have perfect Spanish rice.

While the rice is cooking you’ll need to get the chicken going. The chicken is cooked with a mixture of green chilies and spices. This takes the chicken to the next level and is a step you don’t want to skip. I used my instant pot to cook the chicken. If you don’t have an instant pot you could use the crock pot or cook them on the stove. Mix the ingredients in a small bowl and place it on top of the chicken in the instant pot. Cook on high pressure for 10 minutes but let it self release the pressure for 10-15 more minutes.

When it is done, you just shred the chicken and stir in some of the liquid with the chilies. You won’t need all of the liquid so use your judgement. You don’t want dry chicken but too much liquid could make it soggy.

Now you are ready for the sauce. The first step is to saute an onion, red pepper, and garlic.

Then you will add the spices and red and green enchilada sauce. You will let that cook for about 10 minutes and then add the sour cream. This might be the best sauce you have ever tasted!

Spread about 3-4 large spoonfuls in the bottom of a 9×13″ pan.

Then you will begin to put your burritos together. I like to use refried beans as the base because everyone in my family likes them. You could also use black beans or whatever type of beans your family prefers. Then add a spoonful of rice, then some chicken and top with cheese.

Roll them up and place them in the pan. I can fit about 6. Pour the remaining sauce over the burritos and top with more cheese. Luke doesn’t like cheese so I leave one on the end with just sauce on top (also, no cheese in the burrito). Then you’ll bake for 25 min.

These smothered burritos are worth every step – I promise!

Print

Smothered Chicken Burritos

Chicken, beans, rice, and cheese combine in these burritos smothered with a creamy enchilada style sauce.

Course Main Course

Cuisine Mexican

Keyword Smothered burritos, smothered chicken burritos

Prep Time 50 minutes

Cook Time 25 minutes

Total Time 1 hour 15 minutes

Servings 6

Ingredients

Spanish Rice

• 2 cups long grain rice
• 1/4 cup oil
• 8 oz tomato sauce
• 1 tsp salt
• 1 tsp garlic minced
• 4 cups water
• 1 cube chicken flavored bullion
• dash of cumin
• dash of pepper

Shredded Chicken

• 1 lb chicken breast
• 7 oz can of green chilies
• 1/2 tsp cumin
• 1/4 tsp chili powder
• 1/4 tsp red cayenne pepper
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Sauce

• 1 red pepper diced
• 1 onion diced
• 2 cloves garlic minced
• 2 Tbsp olive oil
• 1/2 tsp salt
• 1 tsp cumin
• 2 tsp chili powder
• 1 10 oz can red enchilada sauce
• 1 19 oz can green enchilada sauce
• 1 cup sour cream

Burritos

• 6 large flour tortillas
• 8 oz sharp cheddar cheese shredded
• 8 oz monterrey jack cheese shredded
• 1 16 oz can refried beans

Instructions

1. Preheat oven to 350° F and spray a 9×13 inch pan with cooking spray.  

Spanish Rice

1. Heat oil in a frying pan on medium heat.  Add the rice and cook until golden brown.

2. Add one chicken flavored bullion cube to 4 cups of water and microwave for 4 minutes.  

3. When the rice is brown, add water, tomato sauce, salt, garlic, cumin, and pepper to pan.  Stir and cover the pan and let simmer for 30 minutes or until the rice is cooked and there is no liquid left.  Stir and fluff before serving.

Shredded Chicken

1. Mix all the spices and chilies in a small bowl.  Spray the pot of the instant pot with non-stick cooking spray.  Place the chicken in the pot and spread the chili mixture over the chicken.  

2. Place the lit on the pot and turn the valve to sealing.  Set the pot to high pressure for 10 minutes.  When the pot is done, let it warm and self release for 10-15 minutes.  Make sure the silver circle has dropped down before opening.  If it hasn’t, wait or turn the valve to venting until it does.

3. Shred the chicken and mix in the remaining chilies and some of the liquid until the chicken is moist.  You may not have to use all of the liquid.

Sauce

1. In a 12 inch frying pan, saute the onions, peppers, and garlic in the oil on medium heat.  

2. Add the spices and enchilada sauces.  Simmer for 10 minutes.  Add the sour cream and stir until combined.  Turn off the heat.  Spread 3-4 large spoonfulls into the prepared pan.

Burrito Assembly

1. Spread 1/6 of the refried beans onto the tortillas, then add a spoonful of rice, chicken and then sprinkle with cheese.  

2. Roll the burritos up and place in the pan.  Pour over the remaining sauce and top with cheese.  

3. Bake for 25 minutes until the cheese is melted.  Serve with a dollop of sour cream.