Smothered Ranch Chicken Burritos

There’s something utterly comforting about wrapping up a delicious filling in a warm tortilla, and that’s why I adore Smothered Ranch Chicken Burritos. Picture this: a busy weeknight, the aroma of seasoned chicken filling the air, and the excitement of my family gathering in the kitchen, waiting for dinner. These burritos are not just a meal; they’re a moment of togetherness. We all gather around the table, eagerly anticipating the first bite. Each burrito is packed with tender, shredded chicken, zesty ranch dressing, and a generous portion of Mexican blend cheese, all enveloped in a soft tortilla. It’s a dish that brings smiles to our faces and warmth to our hearts. As I layer on the creamy sauce, I can feel the anticipation building. My kids can’t wait to dig in, and I can’t blame them! I know that once they take that first bite, they’ll be hooked on this satisfying combination of flavors. Whether it’s a family dinner or a casual gathering with friends, these burritos make everything feel special. And trust me, once you try my Smothered Ranch Chicken Burritos, you’ll want to make them a regular part of your meal rotation!

What You’ll Need for Smothered Ranch Chicken Burritos

When it comes to the ingredients for Smothered Ranch Chicken Burritos, simplicity is key. Each ingredient plays a crucial role in delivering that comforting flavor we all crave. The star of the dish is the tender chicken, surrounded by spices that bring a depth of flavor that’s hard to resist. And let’s not forget the creamy ranch dressing and melted cheese that tie everything together beautifully.

• 2 pounds of boneless skinless chicken breasts, cut into chunks – The foundation of your burrito, these chicken breasts will be seasoned and cooked to perfection.
• 2 teaspoons of chili powder – This adds a subtle kick that complements the chicken beautifully.
• 1 teaspoon of ground cumin – A warm, earthy flavor that enhances the overall taste.
• 1/8 teaspoon of onion powder – Adds depth without overwhelming the dish.
• 1/8 teaspoon of garlic powder – A must for that aromatic touch.
• 1/8 teaspoon of freshly ground black pepper – For a bit of heat and flavor balance.
• 1 tablespoon of olive oil – To cook the chicken and keep it moist.
• 1/3 cup of ranch dressing – The creamy, tangy hero of our burritos.
• 1 1/2 cups of Mexican blend cheese, divided – Because cheese makes everything better!
• 1/4 cup of fresh cilantro, chopped – Adds freshness and color.
• 6 to 8 inch uncooked flour tortillas – The perfect wrap for all this goodness.
• diced avocados and tomatoes for topping, if desired – Fresh toppings to enhance each bite.
• 2 tablespoons of butter – For making the sauce creamy and rich.
• 2 tablespoons of olive oil – Another layer of flavor for the sauce.
• 1/4 cup of all-purpose flour – To thicken the sauce.
• 1/2 teaspoon of cumin – More depth for the sauce.
• 2 cups of slow-sodium chicken broth – The base of our sauce, keeping it flavorful but not too salty.
• 1/2 cup of sour cream – Adds creaminess to the sauce.
• 1 packet of dry Ranch seasoning – To intensify that ranch flavor.

Putting Together Smothered Ranch Chicken Burritos

Creating Smothered Ranch Chicken Burritos is a delightful process that fills your kitchen with mouthwatering aromas. Follow along as I guide you through each step to make these delicious burritos.

1. Start by preheating your oven to 400°F. Line a baking sheet with foil for easy cleanup. This ensures the burritos will bake nicely and not stick to the pan.
2. Next, season the chicken pieces generously with chili powder, onion powder, garlic powder, cumin, and freshly ground black pepper. Make sure to coat each piece evenly, as this will enhance the flavor.
3. In a large skillet, heat olive oil over medium heat. Once hot, add the seasoned chicken pieces. Cook them, turning occasionally, until they are golden brown and fully cooked through, about 8 to 10 minutes. The chicken should be tender and juicy.
4. Once cooked, remove the chicken from the skillet and let it rest on a plate for a few minutes. This allows the juices to redistribute, making it easier to shred later.
5. After it has cooled slightly, shred the chicken into small pieces and place it in a large bowl. Add your ranch dressing, ½ cup of shredded cheese, and chopped cilantro. Mix everything together until the chicken is well coated.
6. Now, it’s time to assemble the burritos! Take a tortilla and place a generous spoonful of the chicken mixture down the center. Be careful not to overfill, as you want to be able to roll them up easily.
7. Bring the bottom edge of the tortilla over the filling, then fold in the sides. Roll it up tightly to create a burrito shape. Make sure the filling is securely wrapped inside.
8. Arrange the burritos seam side down on the lined baking sheet. Brush the tops with a little more olive oil or spray with non-stick cooking spray to help them crisp up in the oven.
9. Bake in the preheated oven for about 20 to 25 minutes or until golden brown and crispy. Keep an eye on them so they don’t overbake.
10. While the burritos are baking, prepare the sauce. In a medium saucepan, melt butter and olive oil over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly until it’s bubbly and slightly golden.
11. Add cumin to the mixture, then gradually whisk in the chicken broth. Cook, stirring until the sauce is slightly thickened, about 3 minutes.
12. Remove the saucepan from heat and stir in the dry Ranch seasoning and sour cream. This will create a creamy, flavorful sauce.
13. Once the burritos are finished baking, take them out of the oven and set the oven to HIGH broil. Ladle a spoonful of the creamy sauce over each burrito and top with a handful of the remaining shredded cheese.
14. Broil for 2 to 3 minutes or until the cheese is melted and bubbly. Keep an eye on them to prevent burning. Once done, remove them from the oven and top with fresh diced avocados and tomatoes if desired. Enjoy your delicious Smothered Ranch Chicken Burritos!

Make It Your Own

Feel free to personalize your Smothered Ranch Chicken Burritos with these creative tips and tricks!

• Storage: Store leftovers in an airtight container in the fridge for up to three days.
• Freezing: You can freeze assembled burritos before baking. Just wrap them tightly in foil and place them in a freezer bag. Thaw before baking.
• Spice Level: Adjust the level of chili powder to make the burritos spicier or milder, depending on your taste.
• Add More Veggies: Toss in black beans or corn into the filling for added nutrition and flavor.
• Serving Suggestions: Serve with a side of guacamole or salsa for extra flavor.
• Cheese Variations: Try different cheese blends like pepper jack or Monterey jack for varied flavor.
• Healthy Options: Swap out the flour tortillas for whole wheat or low-carb options to make it healthier.

What Complements This Smothered Ranch Chicken Burritos

• Fresh Salads: Serve your Smothered Ranch Chicken Burritos with a refreshing green salad dressed in lime vinaigrette.
• Side Dishes: Pair them with Mexican rice or refried beans to create a complete meal.
• Game Day Delights: These burritos are fantastic for game day gatherings; they can be made in bulk and kept warm in a slow cooker.
• Family Dinners: Perfect for a family dinner; everyone can customize their burrito to their liking!
• Casual Lunches: Heat them up for a quick and satisfying lunch option.
• Seasonal Parties: They can be a hit at gatherings, especially during the summer months for outdoor barbecues.

FAQ

Conclusion

Smothered Ranch Chicken Burritos are a delicious and comforting meal that everyone will love. They combine tender chicken with creamy ranch flavors to create a dish that’s perfect for any occasion. I encourage you to try making these delightful burritos for your next family dinner or get-together. You won’t regret it!

Smothered Ranch Chicken Burritos

The ultimate comfort food, Smothered Ranch Chicken Burritos are packed with tender, flavorful chicken and creamy ranch dressing. They're perfect for any occasion and sure to become a family favorite. Make them tonight for an easy weeknight dinner!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 5 servings

Course: Dinner

Cuisine: Mexican

Calories: 540

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless skinless chicken breasts cut into chunks
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1/3 cup ranch dressing
• 1 1/2 cups Mexican blend cheese divided
• 1/4 cup fresh cilantro chopped
• 6 to 8 inch uncooked flour tortillas I prefer the tortilla land brand
• diced avocados and tomatoes for topping, if desired
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour
• 1/2 teaspoon cumin
• 2 cups slow-sodium chicken broth
• 1/2 cup sour cream
• 1 packet dry Ranch seasoning

Equipment

• Chef's Knife
• Blender
• Whisk
• Cutting Board
• Wooden Spoon
• Baking Sheet
• Frying Pan
• Skillet
• Oven

Method

 

1. Preheat oven to 400°F. Line a baking sheet with foil.
2. Season chicken pieces all over with chili powder, onion powder, garlic powder, cumin and salt and pepper.
3. Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook, turning once, until golden brown and cooked through.
4. Remove to a plate, allow to rest for a few minutes and then shred into small pieces.
5. Place chicken in a large bowl. Add ranch, ½ cup of shredded cheese, and cilantro.
6. Place a big spoonful of filling down the center of each tortilla.
7. Bring the bottom edge of the tortilla tightly over the filling, folding in the sides and rolling it up into a burrito.
8. Place burritos on lined baking sheet and brush them with olive oil or spray with non stick cooking spray.
9. Bake at 400°F for about 20-25 minutes or until golden brown and crispy.
10. Meanwhile, prepare sauce by melting butter and olive oil in a medium saucepan over medium heat.
11. Whisk in flour and cook, stirring constantly for about 2 minutes.
12. Add cumin. Gradually whisk in chicken broth and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat and stir in ranch seasoning and sour cream.
13. Remove burritos from oven and turn the oven to HIGH broil.
14. Ladle a spoonful of sauce over each burrito and top with a handful of shredded cheese.
15. Broil for 2-3 minutes, or is melted and bubbly. Remove from oven and top with diced avocados and tomatoes. Enjoy!

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to three days.
• Tip 2: You can freeze assembled burritos before baking. Just wrap them tightly in foil and place them in a freezer bag. Thaw before baking.
• Tip 3: Adjust the level of chili powder to make the burritos spicier or milder, depending on your taste.
• Tip 4: Toss in black beans or corn into the filling for added nutrition and flavor.
• Tip 5: Serve with a side of guacamole or salsa for extra flavor.
• Tip 6: Try different cheese blends like pepper jack or Monterey jack for varied flavor.
• Tip 7: Swap out the flour tortillas for whole wheat or low-carb options to make it healthier.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.