These Tomatillo Ranch Burritos are topped with cilantro ranch dressing and filled with tons of rice, meat, and cheese. These easy burritos are perfect for a family dinner. Make a double batch, and freeze the extras!
If you're family loves burritos as much as we do, check out these 15 Burrito Recipes for some of our favorites.
Tomatillo Ranch Burritos Is One Of My Favorite Mexican Dinners
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.
Can You Freeze These Chicken Burritos?
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!
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 Recipe 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 For These Burritos?
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
- 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!
Ingredients
- 1 pound boneless skinless chicken breasts
- Salt and ground black pepper
- 1 can black beans, drained (15 ounce)
- 1 recipe Santa Fe 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.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
Keywords: burrito recipe, chicken burritos, freezer meals, chicken burritos recipe, shredded chicken burritos, mexican recipe, dinner recipe, smothered burritos, how to make burritos
More Tasty Mexican Recipes:
- Chipotle Chicken Burrito Bowls (Instant Pot or Slow Cooker)
- Steak Carnitas Meat in the Crock-Pot
- Grilled Chicken Tacos
- Easy Mexican Black Beans for Tacos
- Crunchy Baked Chicken Tacos
- Instant Pot Cilantro Lime Rice
- Classic Layered Bean Dip
- Cafe Rio Sweet Pork Barbacoa
- The Best Mushroom Tacos
- Quick and Easy Lentil Tacos
- Creamy Taco Pasta Salad
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!
Lea Andersen
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 =)
Michelle
What brand of whe wheat pasta do u use? I've tried several and they taste terrible. Thanks.
Melissa
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.