Tomatillo Ranch Burritos from The Food Nanny

Tomatillo Ranch Burritos are topped with cilantro ranch dressing and filled with rice, meat, and cheese. Make a double batch, and freeze the extras!

Tomatillo Ranch Burritos in a pan with rice and tomatillo ranch on the side

Tomatillo Ranch Burritos

Today I’m sharing one of my favorite Mexican meals – Tomatillo Ranch Burritos from The Food Nanny. Have you all been introduced to the Food Nanny? She’s fabulous! Her name is Liz Edmunds and she does a cooking show where she brings family meals back into people’s lives. She loves the idea of family dinner, is a great meal planner, and her recipes are tried and true. You can watch her show here. I’ve been a fan for a few years now and this is my favorite recipes of hers.

Tomatillo Ranch Burritos use my Simple Santa Fe Rice with Cilantro and Garlic and Put-it-on-Allthethings Cilantro Ranch Dressing and Sauce and puts them together with a little meat, a little cheese, and some tortilla shells for one amazing dinner. It’s filling and delicious. I serve it with lots of vegetables and fresh pico on top and everyone is happy.

Here are a few more tips about this dish. This meal actually freezes great! I normally make 2 or 3 pans, cook one for dinner, and put the others in the freezer. Easy! And the last point: I like to make a double batch of the dressing and save half to serve with them once they are out of the oven in place of sour cream. I like the dressing to be a little thinner for these, so sometimes I’ll add an extra cup or half-cup of the green salsa to the recipe. Super delicious.

There are my two cents! Enjoy!

Tomatillo Ranch Burritos from The Food Nanny

How do I freeze the burritos for later?

Make your burritos as you would normally and freeze them before you bake them. Cover the pan with plastic wrap and foil then tightly and freeze. When you’re ready to eat them, remove the cover, add the sauce and cheese and bake!

How can I make this faster?

You can make this meal go a little faster by using meat that is already cooked and ready! Sometimes, I like to make a big pork roast the day before I make these and serve it pulled in sandwiches. Then I’ll plan on using the leftover pulled pork in the burritos instead of cooking chicken. It cuts out a step and makes things go fast. You could also use a rotisserie chicken if time is an issue.

Can I use corn tortillas?

Corn tortillas are much smaller than the burrito sized flour tortillas. This makes it more difficult to wrap the corn tortillas into burritos. It’s still possible, but I recommend using flour tortillas for making good burritos.

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Tomatillo Ranch Burritos from the Food Nanny


  • Author: Melissa Griffiths - Bless This Mess
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 6 burritos 1x

Description

Tomatillo Ranch Burritos are topped with cilantro ranch dressing and filled with rice, meat, and cheese. Make a double batch, and freeze the extras!


Scale

Ingredients


Instructions

  1. 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.
  2. 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.
  3. Bake at 375 degrees for 20-30 minutes or until the cheese is melted and the sauce bubbly.

  • Category: main dish
  • Method: baked
  • Cuisine: Mexican

Keywords: burrito, enchilada, chicken, mexican, baked burrito

More tasty recipes like tomatillo ranch burritos:

This post was originally published in 2015 and has been updated in August 2019.

Rice, meat, and beans topped with creamy tomatillo ranch sauce makes for the best Tomatillo Ranch Burritos that you can even freeze for later!

Tomatillo Ranch Burritos

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38 Recipes for Busy Moms
3 Responses
    1. 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.

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

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