Tomatillo Ranch Burritos
Tomatillo Ranch Burritos are topped with cilantro ranch dressing and filled with rice, meat, and cheese. Make a double batch, and freeze the extras!
Servings: 6 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.
Nutrition
Serving: 1 of 6 burritos | Calories: 760kcal | Carbohydrates: 54g | Protein: 30g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 1144mg | Potassium: 567mg | Fiber: 5g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 230mg | Iron: 3mg
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