• Prep Time:
  • Cooking Time:
  • Serves: 6 servings

Smothered Buffalo Chicken Baked Burritos with Creamy Lime Ranch Sauce

  • Recipe Submitted by on

Category: Healthy Recipes, Chicken, Main Dish

 Ingredients List

  • ==== Chicken Buffalo Marinade ====
  • 1 1/2 pounds chicken (3-4 chicken breasts)
  • 1/3 cup hot wings sauce (I use Frank's hot wings sauce)
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • ==== Burrito Filling ====
  • 1 tablespoon olive oil
  • 1 cup matchstick/shredded carrots**
  • 2 stalks celery, chopped
  • 1/2 red onion, chopped
  • 4 cloves garlic, minced
  • 1 (4 oz.) can green chilies
  • 1/3 cup sour cream
  • 1/4 - 1/2 cup (or more) hot sauce depending on your heat preference
  • 2 cups Monterey Jack cheese
  • ==== Creamy Lime Ranch Sauce ====
  • 2 tablespoons butter, olive oil or a combination
  • 1/4 cup flour
  • 2 cups chicken broth, warmed
  • 1/2 cup sour cream
  • 3 tablespoons dry Ranch seasoning
  • 2-3 teaspoons lime juice
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • Hot sauce to taste (optional)
  • ==== Optional Toppings ====
  • Cilantro
  • Matchstick carrots
  • Tomatoes
  • Avocados
  • Blue cheese crumbles

 Directions


1. Whisk together marinade ingredients in a freezer bag and add chicken, turning to coat. Marinade for 2-24 hours (the longer the better!)

2. To easily cook and shred the chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and rippling. Add the chicken breasts (and any extra marinade) and cook for 3-5 minutes, or until golden brown on one side. Flip the chicken over, then add 1 cup of chicken broth or water to the skillet. Cover and reduce heat to medium and simmer 15-20 minutes or until chicken is cooked though and tender enough to shred, adding additional chicken broth/water if the liquid evaporates too quickly. Remove chicken from skillet and let rest 5 minutes before shredding.

3. While the chicken is cooking and resting, prepare burrito filling. Heat 1 tablespoon olive oil in a large skillet. Add onion and carrots and sauté for 4 minutes. Add celery, green chilies and garlic and sauté an additional 2 minutes or until carrots are crisp-tender. Shred chicken and add to filling. Stir in 1/3 cup sour cream and hot sauce to taste (I added ½ cup) until well combined.

4. Preheat oven to 400 degrees. Line a baking sheet with foil and add a baking rack on top. Prepare burritos by adding a heaping ½ cup filling to each tortilla, top with cheese and roll up burrito style. Place burritos on the baking rack and brush both sides with olive oil or spray with nonstick cooking spray. Cook for 18-20 minutes or until golden. Broil to desired crispiness, flip over and broil the other side.

5. Meanwhile, prepare sauce by melting butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes or until the raw flour smell is gone. Reduce heat to low then gradually whisk in warmed chicken broth. Bring to a boil then reduce heat and simmer 2-3 minutes, or until slightly thickened. Stir in sour cream, ranch seasoning, cumin, salt and pepper to taste. Add hot sauce to taste (optional).

6. To serve, top burritos with Creamy Lime Ranch Sauce and desired toppings.

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