Tomatillo Ranch Burritos
on May 12, 2015, Updated Aug 22, 2024
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Shredded chicken, black beans, cilantro lime rice, and cheese are rolled up into a soft flour tortilla and topped with creamy cilantro ranch dressing. Baked to perfection, Tomatillo Ranch Burritos are easy to make and bursting with flavor!
If you are looking for an easy, delicious, and exciting dish to make for dinner, then look no further! Tomatillo ranch burritos take almost no time to prepare and then bake in the oven until the cheese is melted and gooey. They are the perfect meal for anytime of the year because the burritos are comforting yet not too heavy, and the ranch sauce is bold and bright!
I love that you only need a few basic ingredients for this recipe, and you can never go wrong with the staple ingredients of chicken, rice, and beans for a burrito. My family is always asking to have this dish, and once you try it you will understand why!
Table of Contents
Why You’ll Love This Recipe
- It is simple and easy to prepare with only a few ingredients.
- The burrito is smothered in sauce that is creamy, bright, and full of flavor.
- It is an easy meal to prepare ahead of time and store in the freezer for later.
Recipe Ingredients
- Chicken Breast—Shredded and lightly seasoned.
- Black Beans—Drained.
- Cilantro Lime Rice—To add a fresh and zesty flavor to your burritos.
- Flour Tortillas—Make sure you grab the large burrito size tortillas.
- Shredded Cheese—You can use pepper jack or Monterey jack.
- Cilantro Ranch Dressing—A delicious, tangy sauce to add a bright flavor.
- Salt and Pepper—To help round out the flavors of the dish.
See the recipe card for full information on ingredients and quantities.
How to Make Tomatillo Ranch Burritos
Step #1. Prepare the rice and keep it warm. Grill the chicken breasts until tender and no longer pink. Shred the chicken and season with salt and pepper.
Step #2. To assemble the burritos, divide the chicken among the tortillas. Add a scoop of beans to each one. Roll up the burritos and place them in a greased baking dish.
Step #3. Repeat for the remaining tortillas. Pour the sauce over the burritos and then sprinkle the cheese on top.
Step #4. Bake until the cheese is melted and the sauce bubbly. Serve and enjoy!
Recipe FAQs
One of the most simple and easy ways to shred your chicken is by placing it on a plate or bowl and using two forks, one in each hand, to gently pull apart the chicken. Since it is fully cooked it will come apart easily and with little effort! Another way you can shred the chicken is placing it in a bowl and using a hand mixer on a low speed.
It is possible, but I would recommend using flour over corn if you can! Flour tortillas are typically bigger and stronger than corn tortillas, which makes them ideal for wrapping the burritos. It will be more difficult to wrap burritos with corn tortillas as they will fall apart easily and are much smaller. But if that is all you have, the burritos will still taste wonderful and just be a little more fragile!
Tomatillo ranch is a mixture of ranch, cilantro, lime, and tomatillo, with some additional spices blended until smooth. The star of the ranch is tomatillo, which is a small, round, green fruit that has a slightly tangy and sweet flavor. This creamy and delicious dressing can be used for salads, burritos, or as a dip for anything else! You can make it at home or often find it at your local grocery store if you need it quickly.
How to Serve and Store Tomatillo Ranch Burritos
These burritos taste amazing served with sour cream, pico de gallo, or corn salsa! Serve them for a quick lunch or a hearty dinner for many. You can add a side of roasted vegetables, refried beans, or a simple salad to make this meal complete.
After they are cooked, tomatillo ranch burritos can be stored in an airtight container for up to 3-4 days in the fridge. Simply reheat the burritos covered in the microwave for a minute at a time until warm!
Expert Tips
- You can cut down on prep time for this recipe by using rotisserie chicken or any other meat that is already cooked such as shredded pork or beef!
- I like to make or have a double batch of the dressing and save half to serve with the burritos once they are out of the oven.
- These burritos freeze very nicely for an easy freezer meal for later! Prepare them as usual, but do not cook them. Tightly cover with plastic wrap and tin foil and freeze. Remove the cover and immediately bake when you’re ready!
- Feel free to season your chicken with your favorite spices to add some extra flavor!
More Chicken Recipes To Consider
Pasta Dishes
Creamy Chicken and Vegetable Baked Pasta
Soups, Stews & Chowders
White Chicken Chili
Chicken Recipes
Kung Pow Chicken
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Tomatillo Ranch Burritos
Ingredients
- 1 pound boneless skinless chicken breasts
- Salt and ground black pepper
- 1 can black beans, drained (15 ounce)
- 1 recipe Cafe Rio Cilantro Lime Rice
- 6 burrito sizes flour tortillas
- 1 cup shredded pepper Jack cheese or Monterey Jack cheese
- 1 recipe cilantra ranch dressing/sauce
Instructions
- Prepare the rice and keep warm. Grill (or broil) the chicken breasts over medium heat, until tender and no longer pink. Shred the chicken with two forks and season with salt and pepper.
- To assemble burritos, divide the chicken among the tortillas. Add a scoop of rice and a scoop of beans to each one. Roll up the burritos and place them in a greased baking dish. Repeat for the remaining tortillas. Pour the sauce over the burritos and then sprinkle the cheese on top.
- Bake at 375 degrees for 20-30 minutes or until the cheese is melted and the sauce bubbly.
Hi there, I also used barilla in every pasta dishes I prepare. Good thing I have stocks in the house, I can freely prepare this burritos 🙂 Thanks =)
What brand of whe wheat pasta do u use? I’ve tried several and they taste terrible. Thanks.
I actually have a had time finding any in the middle of no where but I normally just get Barilla if I can find it. You are right, they aren’t all great. If pasta is one of the few things you stick to white flour then I think you’d be ok… it has so few other ingredients.