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Shredded Chicken Burrito Taco Bell Recipe

Shredded Chicken Burrito Taco Bell Recipe

If you are a fan of Mexican food, you know that tacos and burritos are some of the most popular dishes. But have you ever tried a burrito taco? The shredded chicken burrito taco bell recipe is a delicious combination of both Mexican favorites, and it’s sure to be one of your go-to recipes for parties or easy weeknight meals.
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Author: Lori Walker, MS, RD
Course: Main Dish
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 378kcal

Equipment

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 2 teaspoons oregano
  • 2 cans of tomato sauce
  • 2 teaspoons white vinegar
  • 2 cups shredded cheddar cheese
  • 3 garlic cloves
  • 4 teaspoons chili powder
  • ½ teaspoon sugar
  • salt and pepper
  • 6 flour tortillas

Avocado Ranch Dressing

  • 1/8 cup buttermilk
  • 2 pinches salt
  • 2 tablespoons sour cream
  • 1/8 cup ranch dressing
  • 1/2 avocado

Cilantro Lime Rice

  • 1/2 tablespoon butter
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground black pepper
  • juice and zest of 1 lime

  • 2 tablespoons chopped cilantro

Instructions

  • Place the chicken in a large bowl and season with cumin, oregano, salt, and pepper. Drizzle with olive oil and stir to combine.
  • Heat a skillet over medium-high heat. Add the seasoned chicken to the hot skillet and cook for 8-10 minutes, stirring occasionally until cooked through. Once cooked, remove from heat and set aside.
  • In a medium saucepan, combine the tomato sauce, vinegar, garlic cloves, chili powder, and sugar. Cook over low heat for 10 minutes. Once cooked through, remove from heat and set aside.
  • Preheat oven to 350°F (175°C). Take a tortilla and spread a spoonful of the sauce over one-half.
    Add some of the cooked chicken followed by some shredded cheese and fold over the other side of the tortilla to make a burrito. Repeat with remaining ingredients until all six are ready.
  • Place the burritos in a greased baking dish, seam side down, and bake for 20 minutes until golden brown.
    While the burritos are baking, make the avocado ranch dressing by combining all ingredients in a food processor and blending until smooth. Serve with a burrito.
  • For the cilantro lime rice, melt butter in a medium saucepan over medium heat. Add rice and cook for 2 minutes, stirring occasionally. : Add chicken broth, salt, cumin, black pepper and lime juice, and zest. Bring to a boil over high heat.
  • Reduce heat to low and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and stir in chopped cilantro. Serve with a side of burrito.

Notes

  • When cooking the chicken, make sure to cook it until it’s cooked through and no longer pink in the middle.
  • It’s important to not overcook the flour tortilla when making your burrito, as this can make it too dry and rubbery.
  • If you’re looking for a way to add some more flavor to the dish, you can add some diced tomatoes and onions to the filling.
  • If you’re looking for a healthier version of this recipe, you can substitute the shredded cheese with vegan cheese or omit it altogether.
Keyword: Shredded chicken burrito taco bell recipe