Fried Chicken Burritos

A fried chicken burrito cut in half showing the inside ingredients with the title at the top of the photo.

4 from 1 vote

There fried chicken burritos are full of so much flavor and are loaded with tender shredded chicken, zesty seasonings, ranch style beans, lots of shredded cheese, and a homemade poblano sauce.

Prep Time35

Cook Time25

Total Time1

Course: Dinner, Lunch

Cuisine: Mexican

Keyword: Burrito Recipe, Chicken Burritos, Fried Chicken Burritos, Homemade Poblano Sauce

Servings: Burritos

Calories: 294kcal

Author: Great Grub, Delicious Treats

Ingredients

Shredded Chicken Mixture

3 boneless skinless chicken breasts, sliced in half lengthwise
2 tablespoons butter
2 tablespoon olive oil, divided
2 tablespoons butter
1 teaspoon Slap Ya Mama seasoning
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon red pepper flakes
1 small onion, diced
1 jalapeno, seeds removed, diced
15 ounce ranch style beans
10 large flour tortillas, burrito size
1-2 cups vegetable oil, for frying
2 cups Colby jack cheese, shredded
2 cups Pepper jack cheese, shredded
10 flour tortillas burrito size

Poblano Cream Sauce

2 roasted poblanos, seeds removed, peeled
1 roasted jalapenos, seeds removed
½ cup onions, diced
8 ounce green enchilada sauce
½ cup heavy cream
¼ teaspoon red pepper flakes

Instructions

Shredded Chicken Burritos

In a large frying pan, add butter and 1 tablespoon of oil and heat over medium heat.
With the remaining oil, rub on the chicken prior to adding the seasonings.
Sprinkle the seasonings on both sides of the chicken and add a few pieces to the frying pan.
Cook until browned on both sides, about 3-4 minutes, or longer depending on the size of the breast.
Once the chicken is cooked, place in a bowl and shred.
Add onions and jalapenos to the frying pan. Add a tablespoon of butter if needed.
Cook over medium heat until the onions and peppers are tender, and add to a bowl with shredded chicken.

Poblano Cream Sauce

Wash and dry the peppers.
Using tongs, roast the poblano over a medium flame until the skin is charred and blistered.
Place in a sealable baggie or place in a bowl and cover with plastic wrap.
Let steam for 10 minutes, then remove the skin of both peppers.
Cut the stems off of the peppers, remove seeds, and place into a vitamix or blender.
Add diced onions, enchilada sauce, heavy cream, and red pepper flakes into the vitamix and blend until creamy.

Frying the Burritos

Heat beans in a saucepan until hot. Use a slotted spoon to add beans to the burritos.
Take one cup of poblano sauce and add it to the shredded chicken mixture.
Heat each tortilla on a pan or over the open flame until heated.
Place the tortilla on a clean surface or a plate and add a layer of cheese.
Next, add a couple spoonfuls of chicken mixture and ranch beans.
Add a tablespoon of poblano sauce over the chicken mixture followed by more cheese.
Roll the tortilla up by folding in the sides first then take the end closest to you and fold over the chicken mixture.
Tuck in the edges if needed, and roll into a burrito.
Set aside until all the tortillas are filled.
In a frying pan or skillet, heat oil over medium heat.
Place two burritos into the hot oil and cook until golden on both sides.
Remove with tongs and place on a plate lined with paper towels to absorb any excess oil.
Serve with your favorite toppings like, sour cream, salsa, more cheese, diced avocado, cilantro, and more poblano sauce.

Notes

To ensure your chicken is fully cooked, use a meat thermometer to check it for doneness. It's ready at 165 degrees.

Don't crowd the pan while frying the burritos. You want the pan to stay hot.

Always wash your hands and never touch your face when handling hot peppers.

Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition