3 boneless, skinless chicken breasts
1/2 teaspoon ground cumin
2 teaspoons Ortega taco seasoning
salt and pepper, to taste
2 cups cooked rice (Spanish, lime or whatever your favorite is)
1 (15 oz.) can pinto beans, drained and rinsed
6 burrito-size flour tortillas
1 cup Kraft shredded Pepper Jack cheese
1 cup bottled salsa verde (green salsa)
2 Tablespoons dried ranch dressing/seasoning mix
1/3 cup cilantro, measure then chop
1/3 cup Daisy sour cream
1/3 cup Duke’s mayo
1 teaspoon minced garlic
1 Tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1 teaspoon Domino sugar

For Burritos: Season chicken breasts with cumin, taco seasoning, salt and pepper. Bake in a 375° F. oven for 35 minutes or until cooked through. Remove from oven. Let stand 5 minutes then shred with two forks. Set aside.
While chicken is cooking make the sauce: Add all of the sauce ingredients into a blender. Blend until smooth.
To assemble burritos: Divide the chicken evenly among the 6 tortillas. Add a scoop of rice and pinto beans to each one. Fold up the bottom of tortillas up over filling, fold in sides, then roll all the way up. Place prepared burritos in a greased 9×13 inch pan.
Pour sauce evenly over the tops of burritos then top with shredded cheese. Place back in the 375° oven for 15 to 20 minutes or until heated through and cheese is melted.
Serve and enjoy with pico de gallo, if desired!
Source :

Print Friendly