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Chicken Burritos with Fresh Salsa Verde and Guacamole Recipe

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4 from 7 reviews

This recipe features delicious Chicken Burritos made with tender seasoned chicken, fluffy cooked white rice, melted Jack cheese, creamy avocado guacamole, and a vibrant homemade Salsa Verde made from roasted tomatillos and fresh herbs. The burritos are warmed and crisped in a skillet for a satisfying, portable meal perfect for lunch or dinner.

Ingredients

Chicken Burritos

  • 1 cooked chicken breast
  • 1 cup shredded Jack cheese
  • 2-3 cups cooked white rice
  • 3-4 burrito-sized flour tortillas
  • 1 avocado
  • 2-3 tablespoons chopped onion
  • 1/4 teaspoon salt (plus more to taste)
  • 1 lime

Salsa Verde

  • 4-5 medium sized tomatillos, husked and rinsed
  • 1 serrano or jalapeno pepper, rinsed and de-stemmed
  • 1/2 small onion
  • 1 garlic clove, peeled
  • 10-12 sprigs cilantro, rinsed

Instructions

  1. Roast Tomatillos: Preheat your oven to 400°F. Husk, rinse, and de-stem the tomatillos, then place them on a baking sheet. Roast for 15-20 minutes until soft and slightly browned to develop a rich flavor.
  2. Cook Rice: In a saucepan, heat a splash of oil over medium heat. Add 1 cup uncooked white rice and stir until the grains turn opaque and lightly golden. Pour in 1.5 cups water or stock and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cover. Cook until liquid is absorbed, then remove from heat and let sit covered for a few minutes.
  3. Prepare Chicken: Season a chopped chicken breast with chile powder and cook it in a skillet with some chopped onion until fully cooked and flavorful. Alternatively, cook chicken as preferred.
  4. Make Salsa Verde: Transfer the roasted tomatillos to a blender. Add 1/2 small onion, the rinsed and de-stemmed serrano or jalapeno, 1 peeled garlic clove, and 10-12 sprigs of cilantro (using mostly the leafy stems). Blend until smooth, taste, and adjust heat by adding more serrano slices if desired.
  5. Prepare Guacamole: Finely chop 2-3 tablespoons of onion. Using the back of a fork, mash the onion until translucent. In a bowl, combine mashed onion, avocado flesh, 1/4 teaspoon salt, and juice of half a lime. Mix thoroughly and adjust salt to taste.
  6. Prepare Cheese: Thinly slice or shred Jack cheese, setting it aside for assembly.
  7. Assemble Burritos: Warm each flour tortilla in a skillet over medium heat to make them pliable for rolling. Layer cooked rice, cheese, seasoned chicken, guacamole, and plenty of Salsa Verde onto each tortilla. Roll tightly to enclose the filling.
  8. Crisp Burritos: Place the rolled burritos seam-side down in a dry skillet over medium heat. Cook for 1-2 minutes per side until the tortillas are crisp and the cheese inside melts.
  9. Serve: Serve the hot, crispy burritos immediately and enjoy the fresh, vibrant flavors.

Notes

  • Adjust the serrano pepper quantity to control salsa heat.
  • You can use pre-cooked or leftover chicken to save time.
  • Flour tortillas work best for easy rolling and crisping.
  • Roasting tomatillos enhances the depth of flavor in the salsa verde.
  • For a milder salsa, remove seeds from the serrano or use less pepper.
  • Leftover burritos can be reheated in a skillet or oven to maintain crispness.
  • Jack cheese melts well, but you can substitute with Monterey Jack or mild cheddar.

Find it online: https://marthatasty.com/chicken-burritos-with-fresh-salsa-verde-and-guacamole-recipe/