Smothered Burritos

We don't do a lot of leftovers around here, so when my husband specifically asks to have something the next night, I know its definitely being added into our regular rotation! These enchilada-style burritos are yummy and HUGE! You can see in the photo below how they fit snugly in a 9x13, and I could barely fit 6 of them in the pan. A smothered burrito is my favorite kind of burrito, and I am happy to finally have a good, solid recipe to make these at home.

I will say something about the sauce - I was a little concerned after blending it because I wasn't totally keen on the taste of it, it was a little too sweet for my taste. BUT, once it had been baked on top of the burritos I was pleasantly surprised at how it all worked together. Any enchilada sauce or even a tomatillo sauce would work well on these though if you don't want to go through the trouble of making the one here.

Recipe adapted from Marci's Menu, she got it from The Recipe Club

Smothered Burritos 

  For the rice: 

1 cup rice, either long grain or basmati 

2 Tbsp. butter 

1/4 tsp salt 

1/4 tsp garlic powder 

1/4 tsp cumin 

1/3 cup cilantro 

2 cups chicken broth 

Juice of ½ lime 

 1. Melt butter in a pot and add all seasonings and cilantro. Add rice and cook over medium heat for 2 minutes stirring constantly. Add broth and lime juice, bring to a boil and then reduce heat to low. Cover and cook about 30 minutes. Set aside. 

For the chicken: 

1 pound chicken, cooked and shredded - you can cook the chicken any way you want. I used a rotisserie chicken that I shredded and then cooked for about 30 minutes on the stove with some taco seasoning and water. 

For the sauce: 1 cup salsa verde 

1 package buttermilk ranch 

1/3 cup cilantro 

1/3 cup sour cream 

1/3 cup mayo 

1 tsp. minced garlic 

1/2 tsp coarse salt 

1 Tbsp. fresh lime juice 

1/4 tsp cumin 

1/4 cup sugar 

Put in a blender and blend away 

To assemble: 

6 burrito-size tortillas 

Shredded cheese 

1- 15 oz can black beans, drained 

Rice, recipe above 

 Put the chicken, rice, beans and cheese in the tortillas. Wrap them up cover them with sauce and then put them in the oven on 350 for 40 min covered with tin foil, then take the tin foil off, sprinkle more cheese on top and then cook them for another 10 minutes. Top with sour cream, guacamole, and/or pico!