Description
Two-sauce baked chicken burritos filled with rice, beans, corn, bell peppers, and finished with red and green sauces.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 3 tablespoons chili powder
- 2 cups tomato sauce
- 1 cup chicken broth
- 1½ pounds boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 4 tablespoons fresh cilantro, chopped
- 1¼ cups chicken broth
- ¾ cup long-grain white rice, rinsed
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 cup corn kernels
- 1½ teaspoons chili powder
- ½ teaspoon salt
- 2 green onions, sliced
- 1 tablespoon oil
- 1½ cups diced bell peppers
- 6 large flour tortillas
- 2 avocados, diced
- 8 ounces shredded Monterey Jack cheese
- 1½ cups tomatillo salsa
- 2 tablespoons chopped cilantro
- ½ cup crema or thinned sour cream
Instructions
- Heat oil, garlic, and chili powder. Add tomato sauce and broth, simmer chicken until cooked, shred and toss with sauce.
- Cook rice, beans, corn, broth, chili powder, and salt until tender. Rest and fluff with green onions.
- Sauté bell peppers until softened.
- Assemble burritos with rice, chicken, peppers, avocado, and cheese. Roll and bake at 450°F for 20–30 minutes.
- Warm red and green sauces.
- Serve burritos topped with both sauces and crema.
Notes
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 600
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg