Chicken Burrito with Dual Sauce Delight

Embark on a culinary journey with this Chicken Burrito recipe, featuring a harmonious blend of red and green sauces that will tantalize your taste buds. Packed with flavorful chicken, creamy beans, and zesty rice, wrapped in a soft tortilla, and drizzled with Mexican crema, this dish is a fiesta of flavors waiting to be enjoyed.


  • 2 1/4 cups of chicken broth
  • 3/4 cup of long grain rice, rinsed
  • One can (15 ounces) of pinto beans, drained and rinsed.
  • 3 1/2 tablespoons of chili powder
  • Salt and pepper to taste
  • 2 green onions, thinly sliced
  • 2 tablespoons of vegetable oil
  • 3 cloves of garlic, minced
  • 2 (8-ounce) cans of tomato sauce
  • One and a half pounds of boneless, skinless chicken breasts.
  • 6 tablespoons of minced fresh cilantro
  • 6 (10-inch) flour tortillas
  • 2 avocados, cut into 1/2-inch pieces
  • Eight ounces of shredded Monterey Jack cheese.
  • 1 1/2 cups of tomatillo salsa
  • Water, as needed
  • 1/2 cup of Mexican crema
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  1. Cook the Rice:
    • In a saucepan, bring 1 cup of chicken broth to a boil. Add the rinsed rice, cover, and simmer until the rice is tender and the liquid is absorbed. Use a fork to fluff the mixture, then set it aside.
  2. Prepare the Beans:
    • In a bowl, mix the pinto beans with 1 tablespoon of chili powder, salt, and pepper. Stir in the sliced green onions.
  3. Make the Red Sauce:
    • Warm one tablespoon of vegetable oil in a skillet over medium heat. Sauté the minced garlic until fragrant. Add the tomato sauce, 2 1/2 tablespoons of chili powder, and remaining chicken broth. Simmer until slightly thickened. Season with salt and pepper.
  4. Cook the Chicken:
    • Season the chicken breasts with salt, pepper, and a dash of chili powder. In another skillet, heat the remaining vegetable oil over medium heat and cook the chicken until golden and cooked through. Let it cool, then shred it. Toss the shredded chicken with the red sauce and fresh cilantro.
  5. Assemble the Burritos:
    • Warm the flour tortillas. On each tortilla, layer the rice, bean mixture, shredded chicken in red sauce, avocado pieces, and shredded cheese. Roll up the tortillas, tucking in the ends.
  6. Serve:
    • Serve the burritos with tomatillo salsa and a drizzle of Mexican crema on top.

Enjoy your Chicken Burrito with a side of your favorite salsa for a complete meal that’s bursting with flavor and texture. This recipe is perfect for a family dinner or a gathering with friends, offering a delightful taste of Mexican cuisine.