Chicken Burritos Ranchero
Chicken burritos ranchero featuring our homemade ranchero sauce makes for the ultimate restaurant-style wet burrito. We like to serve them with rice, beans, and guacamole for a complete Mexican dinner that’s perfect for Cinco de Mayo!
Equipment
Ingredients
- 2 cups shredded Mexican-blend cheese separated
- 1 cup Cilantro Lime Rice
- 8 ounces refried beans warm
- ½ pound shredded chicken
- 4 10-inch tortillas
- 1½ cup Homemade Ranchero Sauce
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish and set aside.
- Add cilantro lime rice, refried beans, shredded chicken, and 1 cup of shredded Mexican-blend cheese to a large bowl and stir well to combine.
- Assemble your burritos: Lay out a tortilla on your work space. Spoon about 2 tablespoons ranchero sauce onto it 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.
- Repeat steps 3 and 4 for each burrito.
- Place the burritos fold-side down into the prepared baking dish.
- Top each burrito with a quarter cup of homemade ranchero sauce and a quarter cup of shredded Mexican-blend cheese.
- Cover the pan with foil and bake for 30 minutes.
- Serve hot with any of your favorite sides!
Notes
Mixing the filling - Mixing the burrito filling ingredients together before they go into the tortilla is super important! This ensures that every bite of this burrito is packed full of flavor. (And that none of the bites are just tortilla and rice – we’re looking at you, Chipotle).
Refried beans - If you’re using canned refried beans, or even homemade beans from the fridge, warm them up in the microwave for a minute or so to make stirring everything together easier.
Folding burritos - Start with the sides at the ends of the filling. Fold them into the center so they meet, and then gently press down and out until there is about 2 to 3 inches between the two ends. Next, use your pinkies to hold the far side in place. Slide your thumbs under the close side of the tortilla and fold it over the filling, tucking it in as you continue rolling the burrito to complete the fold. Keep your pinkies in place to help the ends stay tucked as you roll!
Cover the baking dish - Covering the baking dish with foil before putting it in the oven ensures a perfectly-baked wet burrito. This keeps the tortillas from drying out and lets the cheese melt without burning on top so the burritos stay soft and chewy and soak up all the flavorful sauce.
Nutrition
Serving: 1burrito | Calories: 589kcal | Carbohydrates: 56g | Protein: 35g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1481mg | Potassium: 519mg | Fiber: 6g | Sugar: 7g | Vitamin A: 726IU | Vitamin C: 13mg | Calcium: 527mg | Iron: 5mg
