Chicken Burritos Mojados

February 1, 2018 (Last Updated: April 14, 2020)
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closeup of a burrito topped with red, white, and green sauces

The Super Bowl is approaching, and whether you’re a Patriots fan (like me!), an Eagles fan, a Justin Timberlake fan, or you just watch for the commercials, it’s a very big day across the country.

side view of a burrito topped with green, red, and white sauces

There are so many possibilities for yummy snacks to make for game time, but if you’re looking for something a bit more substantial to make it more of a meal, these burritos are what you’re looking for.

a sauce-covered burrito cut in half to show the filling

Stuffed with a combination of rice cooked with pinto beans and chili powder, shredded chicken simmered in a chile-infused tomato sauce, avocado, and cheese, and wrapped with a big, fluffy, flour tortilla before baking until heated through, these burritos are exceptional.

A close up of a chicken burrito mojado topped with various sauces

These burritos can be assembled up to an hour ahead of time, so they are perfect for prepping right before the game and then sticking into the oven last minute.

overhead view of assembling a chicken burrito

Although the filling boasts the perfect ratio of ingredients, not too much rice, just enough chicken, and a nice blanket of cheese, these burritos become extra special once they get plated.

side view of assembling a chicken burrito with rice, beans, and cheese

Three sauces are draped over the tops of these bad boys. They symbolize the colors of the Mexican flag with their green, red, and white hues. Green tomatillo salsa (aka salsa verde) is spooned over one half, while the red sauce from stewing the chicken is re-purposed for the other half.

overhead view of a chicken burrito mojado on a white plate

A drizzle of Mexican crema brings it all together. I actually thinned out some sour cream with a little milk until it was a nice drizzling consistency. This worked just fine for the task at hand.

wide view of a cross section of a chicken burrito with colorful sauces on top

I can’t quite put into words how delicious these burritos are, you’ll just have to make them yourselves! They appear a little daunting as they require a few steps to make the different components, but it’s definitely worth it. They’re spicy, and juicy, and smoky, and gooey, and creamy, and chewy, and crispy all at the same time.

A close up of a cross section of a chicken burrito mojado

Whether you whip these up for the big game, or another time for your Sunday supper, you will not be disappointed. I expect these will become a regular occurrence in my home. That’s a sure bet.

overhead view of a cut chicken burrito topped with sauces
Chicken burritos mojados

Chicken Burritos Mojados

These delectable baked burritos are stuffed with succulent chicken, fragrant Mexican rice with pinto beans, and cheese. They are topped with a colorful medley of sauces that replicate the colors of the Mexican flag. Not only are these Chicken Burritos Mojados beautiful to look at, but they are out-of-this-world delicious!
Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 6 servings
Calories 765 kcal


  • 2 1/4 cups chicken broth
  • 3/4 cup long-grain white rice, rinsed
  • 1 (15-ounce) can pinto beans, rinsed
  • 3 1/2 tablespoons chili powder
  • Salt and pepper
  • 2 scallions sliced thin
  • 2 tablespoons vegetable oil
  • 3 garlic cloves minced
  • 2 (8-ounce) cans tomato sauce
  • 1 1/2 pounds boneless, skinless chicken breasts or chicken tenders, trimmed
  • 6 tablespoons minced fresh cilantro
  • 6 (10-inch) flour tortillas
  • 2 avocados halved, pitted, and cut into 1/2-inch pieces
  • 8 ounces Monterey Jack cheese, shredded (2 cups)
  • 1 1/2 cups tomatillo salsa (store-bought or homemade)
  • Water as needed
  • 1/2 cup Mexican crema (I use sour cream which I thinned out with a little milk)


  • Bring 1 1/4 cups broth, rice, beans, 1 1/2 teaspoons chili powder, and 1/2 teaspoon salt to boil in medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until rice is tender and broth is absorbed, about 20 minutes. Remove rice from heat and let sit, covered, for 10 minutes. Add scallions and fluff with fork to incorporate; cover to keep warm.
  • Meanwhile, cook oil, garlic, and remaining 3 tablespoons chili powder in large saucepan over medium-high heat until fragrant, 1 to 2 minutes. Stir in tomato sauce and remaining 1 cup broth and bring to simmer. Nestle chicken into sauce. Cover, reduce heat to medium-low, and cook until chicken registers 160 degrees F, 10 to 15 minutes, flipping halfway through cooking.
  • Transfer chicken to cutting board and let cool slightly. Using 2 forks, shred chicken into bite-size pieces. Toss chicken with 1/4 cup sauce and 2 tablespoons cilantro in bowl. Set remaining sauce aside.
  • Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with aluminum foil. Wrap tortillas in damp dish towel and microwave until warm and pliable, about 1 minute. Lay warm tortillas on counter. Mound rice in center of tortillas, close to bottom edge, then top with chicken, avocado, and Monterey Jack. Working with 1 tortilla at a time, fold sides then bottom of tortilla over filling, pulling back on it firmly to tighten it around filling, then continue to roll tightly over burrito. (Burritos can be held at room temperature for up to 1 hour before baking.) Place burritos seam side down on prepared sheet, cover tightly with foil, and bake until hot throughout, 20 to 30 minutes.
  • Before serving, whisk salsa and 2 tablespoons cilantro together in bowl, cover, and microwave until hot, about 1 minute (if you’re using homemade tomatilla salsa with fresh cilantro in it, no need to stir in extra cilantro at this point). Reheat red sauce in saucepan over medium heat until hot, about 3 minutes, adding water as needed to loosen consistency.
  • Arrange burritos on individual plates. Pour tomatillo sauce over half of each burrito and pour red sauce over other half of burrito. Drizzle with crema, sprinkle with remaining 2 tablespoons cilantro, and serve.

Notes & Nutrition

Adapted from ATK: The Best Mexican Recipes
Servings 6.0 * calories 765 * Total Fat 30 g * Saturated Fat 11 g * Monounsaturated Fat 1 g * Polyunsaturated Fat 4 g * Trans Fat 0 g * Cholesterol 119 mg * Sodium 2092 mg * Potassium 475 mg * Total Carbohydrate 78 g * Dietary Fiber 11 g * Sugars 6 g * Protein 45 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*

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