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Clean recipe · blogchef.net

Taco Bell chicken burrito recipe

Yes, it's easier to hop in the car and drive to Taco Bell to get a burrito...but you'll find this combo of seasoned chicken, cilantro lime rice, and avocado ranch dressing is so much better when you make it yourself.

Original recipe: blogchef.net

Yield:
6 servings
Prep:
20 min
Cook:
45 min
Total:
1 hr 5 min
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Taco Bell chicken burrito recipe

Ingredients

  1. 1 1/2 lbs boneless skinless chicken breasts
  2. 1 tablespoon olive oil
  3. 2 (8 ounce) cans tomato sauce
  4. 2 teaspoons white vinegar
  5. 3 garlic cloves, minced
  6. 4 teaspoons chili powder
  7. 1 teaspoon ground cumin
  8. 2 teaspoons oregano
  9. ½ teaspoon sugar
  10. Salt and pepper to taste
  11. 2 cups shredded cheddar cheese
  12. 6 (10 inches) flour tortillas
  13. 1/8 cup buttermilk
  14. 1/8 cup ranch dressing
  15. 1/2 avocado
  16. 2 pinches salt
  17. 2 tablespoons sour cream
  18. 1/2 tablespoon butter
  19. 1 cup long-grain white rice
  20. 2 cups chicken broth
  21. 3/4 teaspoon salt
  22. 1/4 teaspoon ground black pepper
  23. Juice and zest of 1 lime
  24. 2 tablespoons chopped cilantro
  25. 1/4 teaspoon cumin

Instructions

  1. In a blender combine avocado, ranch dressing, buttermilk, salt, and sour cream. Blend until smooth. Cover and refrigerate until needed.
  2. In a bowl, mix tomato sauce, white vinegar, garlic, chili powder, cumin, oregano, sugar, salt, and pepper.
  3. Heat the oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3 minutes on one side, flip and cook for 3 minutes on the other side. Add the tomato sauce mixture and bring to a boil. Reduce heat and simmer, covered, for about 20 minutes or until the chicken is cooked through (the internal temperature has reached 165°F).
  4. Transfer the chicken to a cutting board and shred using two forks. Return the chicken to the pan with the sauce and continue to cook for about 5 more minutes.
  5. Melt the butter in a medium saucepan. Add the rice and cook while stirring for 1-2 minutes. Add the chicken broth, salt, pepper, zest and lime juice, cilantro and cumin. Bring to a boil. Reduce heat, cover and cook for about 15-16 minutes. Remove from heat and allow the rice to sit covered for an additional 10 minutes.
  6. Warm the tortillas in the microwave. Spread a thin layer of the ranch dressing down the center of a tortilla. Layer some of the chicken over the ranch, put some of the rice over the chicken and top with cheddar cheese. Roll up the burrito. Repeat until all of the burritos are rolled up.