This chicken burrito recipe is just as good as what you will get in a restaurant. Better probably because you will have made it yourself with love and affection. At least that's what my dad used to say.
The best way to start this is to suggest you make your rice and beans either the day before or earlier in the day. Yes you can use canned beans but then you can't say you've cooked it with love and affection.
Go ahead and make a batch of beans and rice (link below) and then you will have the fixin's for your burritos which freeze very well. It's what I do often for my hungry boys and they can eat a lot of these.
Once you've got your rice and beans made you are ready to tackle the chicken portion. Remember, this recipe says it serve's 4 to 6. That number varies depending on how many ingredients you put in your burritos. If you only plan on putting chicken, cheese, salsa and sour cream, you will get 4 to 6 burritos.
If you put all the ingredients I talk about, you will probably double the number of burritos you get.
Directions For The Chicken Burrito Recipe:
Place all the chicken in a pot and cover with the chicken broth and water. Add the cumin and chopped onion. Bring to a boil, partially cover and then lower the heat to simmer for about 1 hour. Test for doneness. Pull the chicken out and set aside to cool.
Meanwhile, grab a nice big fry pan and add a tbsp. of olive oil. Saute the minced onion for 20 good minutes. A little longer is probably better. Stir these frequently over medium heat and then lower the heat to low.
We want these onions to cook down and turn a beautiful golden color. This is when the flavor comes out. Then add the minced garlic and and cook an additional 5 minutes.
Notice the big smile on your face. This smells good.
Now add the green chiles, diced tomatoes, chile powder and the salt. Stir well to heat through.
Turn the heat off and let this onion mixture cool a bit. In the mean time grab a couple of forks and shred the chicken and remove and bones.
Back to the onion mixture where are the delicious flavor is. Place this mixture in a food processor and blend till it's pretty smooth.
I have an immersion blender so I use that placing my mixture in a deep bowl. This tool can make quite a splatter if you aren't careful.
Once the onion mixture is smooth, place it back into a pan and add the shredded chicken and stir to combine. Heat over medium heat until piping hot.
Start with your rice, beans and chicken nice and hot. Heat a flour tortilla on a dry comal, or a big dry frying pan on the stove. You can also heat them in the microwave in a "Tortilla Oven". Always heat your tortilla first so that they pliable and easy to fold.
Place a spoonful (large) of beans first down the center of the tortilla. Then add a spoonful of rice and then chicken. Then sprinkle some cheese, lettuce, sour cream, guacamole and/or anything else you like. Fold one end in and then roll the burrito over.
The art of making the perfect chicken burrito recipe stipulates that you spread your ingredients, what ever they may be, evenly across the entire tortilla. This way you get all the ingredients in every bite.
Leave a couple inches at each end so the good stuff doesn't ooze out and you can fold and roll it properly.
Our chicken burrito recipe is superb with a frozen margarita! Eat and enjoy immediately. These are so yummy.
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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California