Chicken Burritos Ranchero
This easy recipe for chicken burritos ranchero features a homemade sauce and gooey melted cheese for the ultimate restaurant style wet burrito. Serve them with rice and beans for a complete Mexican dish that’s perfect for a Cinco de Mayo fiesta!
Equipment
Ingredients
- 2 servings Cilantro Lime Rice*
- 8 oz canned refried beans
- ½ lb Salsa-Marinated Chicken* shredded
- ½ cup shredded Mexican-blend cheese
- 4 burrito-sized tortillas
- 1 cup Homemade Ranchero Sauce*
- 4 servings Homemade Guacamole*
- Chopped cilantro optional garnish
- Tortilla chips
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish and set aside.
- Warm up the refried beans in the microwave for 30 seconds to 1 minute.*
- Add Cilantro Lime Rice, refried beans, shredded Salsa-Marinated Chicken, and shredded Mexican-blend cheese to a large bowl and stir well to combine.
- Assemble your burritos: Lay out all 4 tortillas on your work space. Spoon about 2 tbsp Homemade Ranchero Sauce onto each tortilla and spread it around in an even layer using the back of a spoon. Then scoop 1/4 of the filling mixture into a line down the center of each tortilla, leaving about 2 inches of space at either end to fold the burritos.
- Fold the burritos: Start by folding both "ends" (the space you left on either end of the filling) in. Hold the folded ends in place with your fingertips while using your thumbs to fold one side of the tortilla over the filling, tucking it in as you roll the burrito to complete the fold on the other side.
- Place the burritos fold-side down into the prepared baking dish.
- Top each burrito with a few spoonfuls of Homemade Ranchero Sauce and a sprinkle of shredded Mexican-blend cheese.
- Loosely cover the pan with foil and bake for 30 minutes.
- Optionally garnish with an extra spoonful of hot ranchero sauce and a sprinkle of chopped cilantro. Serve hot with a side of Homemade Guacamole and tortilla chips!
Notes
Cilantro Lime Rice: Our super easy recipe for delicious cilantro lime rice, just like the kind you get at Chipotle!
Salsa-Marinated Chicken: We make this chicken for most burrito and taco nights - it's delicious and super easy.
Homemade Ranchero Sauce: Our spicy ranchero sauce recipe, which we created after not being able to find a store-bought option we liked. Alternatively, you can use a spicy red enchilada sauce in this recipe for a similar flavor.
Homemade Guacamole: Our simple, easy guacamole recipe that makes a perfect side and topping for any Mexican dish!
Warming ingredients: Warming the refried beans just a bit before making the filling helps make them easier to stir, and ensures your filling isn't too cold when the burritos go in the oven. If you made the rice, chicken, and ranchero sauce ahead of time and are using them straight from the fridge, we recommend heating them up a bit in the microwave as well. Microwave each ingredient separately for 30 seconds to 1 minute before combining.
Serving suggestions: We always serve our burritos with a scoop of fresh Homemade Guacamole on the side so you can have a little bite of it with each forkful of delicious, saucy burrito. A scoop of rice and beans goes great on the side of this dish, too! If you want to go all out, serve this dish with our Mexican Bean Dip on the side. It's also worth noting that, like any burritos, our burritos pair well with a margarita... :)
Reheating leftovers: If you somehow manage to have leftover burritos, store in an air-tight container in the fridge for up to 3 days. To reheat straight from the fridge, simply place the burritos in a lightly greased pan, loosely cover it with foil, and bake at 350 for 40 minutes.
Nutrition
Calories: 343kcal | Carbohydrates: 39g | Protein: 23g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 2487mg | Potassium: 405mg | Fiber: 4g | Sugar: 5g | Vitamin A: 255IU | Vitamin C: 46mg | Calcium: 182mg | Iron: 3mg