Queso-Smothered Chicken Burritos
- Prep Time 10 MINS
- Cook Time 30 MINS
- Total Time 40 MINS
- 2 15 oz cans Ricos Queso Blanco Cheese Sauce
- 3 lb chicken breast, trimmed
- 2 15 oz cans black beans
- 8-10 burrito-sized tortillas
- 2 cups lettuce, shredded
- Cilantro lime rice
- Pico de gallo
- Chicken marinade
- 4 garlic cloves, minced
- ½ cup lime juice
- 3 tsp chili powder
- 4 tbsp olive oil
- ½ cup cilantro, chopped
- 2 tbsp Worcestershire sauce
- 1 tsp salt
Wash all the fresh produce and begin chopping. Finely mince the garlic cloves, roughly chop cilantro, chop the lettuce and other fresh produce.
Place all the marinade ingredients into a large food storage bag.
Trim your chicken breasts and add to the marinade. Seal the bag. Let marinate for 30 minutes-2 hours.
Make your guacamole and pico de gallo.
Begin the Cilantro Lime Rice.
Cook the chicken. On the stove top, add a drizzle of olive to a pan on medium heat and add the chicken breasts cooking 7-9 minutes on each side. Internal temperature should read 165 °F. Dispose of excess marinade.
Let chicken rest for 5 minutes and chop.
Heat the Ricos Queso Blanco Cheese Sauce for 7 minutes on the stove top stirring often. Place in a gravy boat for easy pouring.
Heat the black beans on the stove top letting simmer for 5 minutes.
Warm your tortillas.
Set up your Cinco de Mayo Burrito Bar with chopped chicken, tortillas, lettuce, sour cream, guacamole, pico de gallo, Ricos Queso Blanco Cheese Sauce, cilantro lime rice and black beans all in separate bowls with serving utensils.
Assemble your Queso Smothered Chicken Burritos however you please! I placed some cilantro lime rice on the tortilla, a spoonful of black beans followed by some chicken. Rolled up my burrito and poured Ricos Queso Blanco Cheese Sauce over the top. Place some lettuce topped with guacamole and sour cream on the side. Place a spoonful of pico de gallo on burrito and eat!