Smothered Beer Chicken Burritos
Smothered Beer Chicken Burritos were a huge hit with my family and a definite do-again recipe very soon đŸ™‚
My husband loves his beer almost as much as me loves me.
So when I was dreaming up a smothered burrito recipe, I decided to simmer the chicken and rice in beer just to make him smile a little more.
How to Make Smothered Beer Chicken Burritos
It starts with beer, green enchilada sauce, green chilies, a diced onion, rice, mexican spices, and some chicken breasts in a large soup pot.
This mixture will simmer for around 45-50 minutes until the rice is cooked.
Side note: your house will smell AAAA-MAAAZZZ-ING!
Like the kind of smell that you’ll want to go outside just to come back inside and smell the deliciousness that’s happening in the kitchen đŸ™‚
Then shred the chicken using two forks right in the pot.
This will be the burrito filling.
I stuffed these pretty full of the delicious chicken and rice mixture along with some cheese.
Fold the sides of the soft tortilla in and roll them up.
They were so stuffed full of yumminess that I needed two greased 9×13 pans because only 4 burritos would fit in each pan.
I used olive to grease the dishes, but non stick spray will get the job done as well.
Now for the “smothered” part of this dish…
more green enchilada sauce goes over top and of course more cheese.
20 minutes in a 400 degree oven and dinner is ready!
Sprinkle with some cilantro and sour cream, or any other topping you may prefer on your Smothered Beer Chicken Burritos.
We are hot sauce freaks in my house, so we had to add some heat to ours.
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Similar recipes like these smothered beer chicken burritos you might love as much as this one are…
Green Chile Chicken Enchiladas
Buffalo Chicken Burritos
Cheesy Chicken Mexican Casserole
Beer Brined BBQ Chicken
Blackstone Chorizo Chicken Burritos
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Smothered Beer Chicken Burritos
Chicken and rice simmered in beer and served in cheesy burritos
Ingredients
- 1 can beer of choice
- 2 10 oz cans green enchilada sauce
- 1 4 oz can green chiles
- 1 Tbsp chili powder
- 1 Tbsp paprika
- 3/4 Tbsp kosher salt
- 1/2 Tbsp cumin
- 1/2 Tbsp garlic powder
- 1/4 tsp cinnamon
- 1/4 tsp ground red pepper (optional for spice)
- 1/2 cup rice
- 1 onion diced
- 1 1/2 pounds chicken breasts
- 8 burrito size soft tortillas
- 2 cups shredded cheese
- olive oil
- Optional toppings: cilantro, sour cream, hot sauce
Instructions
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In a large soup pot combine beer, 1 can of the enchilada sauce (save the other can for pouring over top of the burritos), green chiles, chili powder, paprika, salt, cumin, garlic powder, cinnamon, ground red pepper, rice, and diced onion. Stir until evenly mixed. Add the chicken breasts.
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Bring this mixture to a boil, reduce heat to low to simmer, cover and simmer for 45-50 minutes, or until the rice is fully cooked. Let this cool slightly and shred the chicken with two forks right in the pot.
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Lay a burrito size soft tortilla flat, add some of the chicken filling and shredded cheese. Fold the sides in and roll into a burrito. Repeat with remaining burritos.
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Coat the bottom of two 9×13 pans with olive oil. Place 4 burritos in each pan, seam side down. Pour the other can of green enchilada sauce over top of the burritos (1/2 can for each pan). Sprinkle the remaining cheese on top.
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Bake in a 400 degree oven for 20 minutes. Serve with cilantro, sour cream, and hot sauce if desired.
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