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Homemade Smothered Ranch Chicken Burritos recipe photo

Smothered Ranch Chicken Burritos

A comforting tray-baked burrito topped with a creamy ranch sauce and melted cheese.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5 servings

Equipment

  • Baking Sheet
  • Aluminum Foil
  • Large Skillet
  • Mixing Bowl
  • Medium Saucepan
  • Whisk
  • Spatula or tongs
  • Measuring cups and spoons

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 for cooking chicken
  • 1/3 cup ranch dressing
  • 1 1/2 cups Mexican blend cheese divided
  • 1/4 cup fresh cilantro chopped
  • 6 8-inch uncooked flour tortillas 8-inch tortillas (about 6)
  • diced avocados and tomatoes for topping, if desired
  • 2 Tablespoons butter for sauce
  • 2 Tablespoons olive oil for sauce
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon cumin for sauce
  • 2 cups low-sodium chicken broth
  • 1/2 cup sour cream
  • 1 packet dry ranch seasoning

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with foil.
  • Season the chicken chunks with chili powder, ground cumin, onion powder, garlic powder, and freshly ground black pepper (add salt if desired).
  • Heat 1 Tablespoon olive oil in a large skillet over medium heat and cook the chicken, turning once, until golden and cooked through, about 6–10 minutes depending on size.
  • Transfer the cooked chicken to a plate, let rest a few minutes, then shred into small pieces.
  • In a large bowl, combine the shredded chicken with 1/3 cup ranch dressing, 1/2 cup of the shredded Mexican blend cheese, and the chopped cilantro; mix to combine.
  • Spoon a generous portion of the chicken filling down the center of each tortilla, fold the bottom edge over, fold in the sides, and roll tightly into burritos.
  • Place the burritos seam-side down on the prepared baking sheet and brush the tops with olive oil or spray with nonstick spray.
  • Bake at 400°F (200°C) for 20–25 minutes, until the tortillas are golden brown and crispy.
  • While the burritos bake, make the sauce: melt 2 Tablespoons butter and 2 Tablespoons olive oil in a medium saucepan over medium heat.
  • Whisk in 1/4 cup flour and cook, stirring, for about 2 minutes to form a roux.
  • Add 1/2 teaspoon cumin, then gradually whisk in the 2 cups chicken broth and cook, stirring, until slightly thickened, about 3 minutes.
  • Remove the saucepan from heat and whisk in the dry ranch seasoning packet and 1/2 cup sour cream until smooth; keep warm.
  • Remove the baked burritos from the oven and set the oven to high broil.
  • Ladle a spoonful of the ranch sauce over each burrito and sprinkle the remaining shredded cheese on top.
  • Broil the sauced burritos 2–3 minutes, until the cheese is melted and bubbly; watch closely to avoid burning.
  • Remove from oven and top with diced avocados and tomatoes if desired, then serve.

Notes

  • Use 8-inch tortillas for easier rolling.
  • Shred chicken while it rests to speed assembly.
  • Watch the broiler closely; cheese melts quickly.
  • Low-sodium broth prevents the sauce from becoming too salty.
  • Reserve half the cheese for topping to get a melty finish.