chicken wet burrito with salsa verde and crema

Name: Chicken Wet Burrito With Salsa Verde and Crema
Prep time: 20 min
Cook time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: ## SALSA VERDE; 1 pound(s) tomatillos, husks removed and chopped; 2 - poblano peppers roasted, peeled and seeded; 6 stalk(s) green onions, chopped; 2 cup(s) chopped cilantro; 4 clove(s) garlic; 1 - serrano chilies, seeded and chopped; 2 tablespoon(s) granulated sugar; 2 medium limes, zested; - salt, to taste; ## AVOCADO CREMA; 1 cup(s) Mexican crema; 1 large avocado, peeled and seeded; 1 medium jalapeno, seeded and chopped; 1 medium lime, juiced; 1/4 cup(s) chopped cilantro; 1/4 cup(s) granulated sugar; 1/2 cup(s) heavy cream; ## CHICKEN BURRITOS; 2 1/4 cup(s) chicken broth, divided; 3/4 cup(s) long grain rice, rinsed; 3 1/2 tablespoon(s) chili powder; 2 teaspoon(s) salt; 3 tablespoon(s) chopped green onions; 2 tablespoon(s) olive oil; 4 clove(s) garlic, minced; 16 ounce(s) tomato sauce; 4 - boneless skinless chicken thighs; 6 tablespoon(s) cilantro chopped; 6 - 10" flour burrito tortillas

3 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on May 19, 2025

These are delicious burritos and look amazing with the dual sauces.

Rate

prep time 20 Min

cook time 30 Min

method Bake

yield 6 serving(s)

Ingredients

SALSA VERDE
1 pound tomatillos, husks removed and chopped
2 - poblano peppers roasted, peeled and seeded
6 stalks green onions, chopped
2 cups chopped cilantro
4 cloves garlic
1 - serrano chilies, seeded and chopped
2 tablespoons granulated sugar
2 medium limes, zested
- salt, to taste
AVOCADO CREMA
1 cup Mexican crema
1 large avocado, peeled and seeded
1 medium jalapeno, seeded and chopped
1 medium lime, juiced
1/4 cup chopped cilantro
1/4 cup granulated sugar
1/2 cup heavy cream
CHICKEN BURRITOS
2 1/4 cups chicken broth, divided
3/4 cup long grain rice, rinsed
3 1/2 tablespoons chili powder
2 teaspoons salt
3 tablespoons chopped green onions
2 tablespoons olive oil
4 cloves garlic, minced
16 ounces tomato sauce
4 - boneless skinless chicken thighs
6 tablespoons cilantro chopped
6 - 10" flour burrito tortillas
2 cups shredded Monterey Jack cheese

How To Make chicken wet burrito with salsa verde and crema

Step 1

Make the salsa verde. Place all the ingredients in a food processor and process until well mixed. Set aside in the fridge.

Step 2

Make the crema. Place all ingredients except heavy cream in a food processor and process until smooth. Stir in the heavy cream. Set aside in the fridge.
Step 3

To make the burritos, add 1 1/4 cup broth, rice, 1 1/2 tsp chili powder, and salt in a pan and bring to a boil. Cover, reduce heat, and let simmer until the rice is tender and the broth is absorbed. Stir in the green onions.
Step 4

Meanwhile, add the oil to a saucepan. Add the garlic and cook 30 seconds.
Step 5

Add the tomato sauce, the remaining chili powder, and the remaining broth and bring to a simmer.
Step 6

Add the chicken to the sauce and cook, flipping the chicken back and forth for about 15 minutes.
Step 7

Remove the chicken to a carving board and shred into pieces.
Step 8

Prepare a baking pan and preheat the oven to 400 degrees F. Warm the tortillas in the microwave.
Step 9

Lay out the tortillas and top with rice, then chicken, then cheese.
Step 10

Roll up and place seam side down on a baking pan.
Step 11

Cover with foil and bake about 30 minutes. Meanwhile, warm the salsa Verde in the microwave.
Step 12

Place the burrito on a plate. Cover half with the salsa verde and the other half with the tomato sauce. Drizzle with the crema and sprinkle on the cilantro
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