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Smothered Chicken Verde Burritos

September 21, 2017 by Cate H 11 Comments

This post might include affiliate links for products that I know and LOVE!

If you need a blow-your-mind family casserole, I’ve got you covered. These burritos are top-notch family-friendly fare. The best part? They’re packed with a couple secret veggies that your family will have no clue about. Seriously, I fed these to my husband and he didn’t even notice anything but how good the Verde sauce is!

 

Sometimes, you just need a good, creamy Mexican dish. This one features tortillas (Or wonder wraps) filled with a delicately spiced chicken, beans, cheese and cauli-rice mixture. You won’t mind skipping the store bought taco seasoning when you can throw these spices together so quickly. The cauliflower rice really adds some bulk to the burrito, plus you can’t even tell it’s not real rice. The burritos are topped with a two, possibly 3 ingredient Verde sauce that takes only a simple whir of your blender to create. Topped with a bit more cheese, this is a wonderful “S” dinner.

 

 

A couple of things; Yes, I mentioned beans. However, the few pinto beans per serving are NOT going to throw you into Crossover mode. Next, if you’re a purist feel free to use your Wonder Wraps in this recipe and fold them into more of a taquito shape. I used Mission’s 6g low-carb tortillas and got all 8 tortillas filled with leftover chicken mixture.

 

This recipe serves 8 people a HUGE burrito. I was able to refrigerate leftovers and they tasted great! If you’re going to make this a freezer meal, roll your burritos and place them in a large zip-loc baggie. Blend your sauce and freeze it in a separate bag. Bake the burritos at 350 for a good 20 minutes or so. Take them out, pour your sauce over them with a sprinkle of cheese and bake for 10-15 more minutes or until bubbly.

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Smothered Chicken Verde Burritos
Print Recipe
Servings
8 people
Servings
8 people
Smothered Chicken Verde Burritos
Print Recipe
Servings
8 people
Servings
8 people
Ingredients
  • 1 16 oz bag of cauli-rice
  • 1 Can Pinto Beans
  • 6-8 Cooked Chicken Tenderloins
  • 1 t. Mineral Salt
  • 1/2 t. Chili Powder
  • 1/2 t. Cumin
  • 1 C. Shredded Cheddar Cheese (Plus additional cheese for sprinkling on top of burritos)
Verde Sauce
  • 1 8 oz. Block of Cream Cheese
  • 2 C. Green Verde Salsa
  • 1/2 C. Frozen Okra (Optional, but totally unnoticeable and amps up the health factor)
  • 8-10 Low-Carb Tortillas (This will vary based on the size you use!)
Servings: people
Instructions
  1. Preheat the oven to 350 and spray a 9x13 inch pan with coconut oil spray. Place all ingredients into a mixing bowl and lightly mix until chicken is shredded. I used my Kitchen-Aid and it worked great. If you want to pre-shred the chicken that's fine too. 🙂 Place filling in tortilla and roll into burrito. Place in pan.
Verde Sauce
  1. Place all ingredients in blender and blend until smooth. Pour over top of burritos. Sprinkle additional cheese on top. Bake for 25-30 minutes or until bubbly.
Share this Recipe

Nutrition Facts
Amount Per Serving
Calories 324
% Daily Value
Total Fat 17g
22%
Saturated Fat 9.2g
46%
Trans Fat 0.0g
Cholesterol 76mg
25%
Sodium 586mg
25%
Total Carbohydrates 17.8g
6%
Dietary Fiber 8.7g
31%
Sugars 1.3g
Protein 24.7g
Vitamin A 0%
Vitamin C 0%
Calcium 143%
Iron undefined%

Filed Under: Low Carb, Main Dishes Tagged With: Low Carb, Main Dishes

Reader Interactions

Comments

  1. Ava Sherr

    September 30, 2017 at 3:22p09

    Have I missed where you mention what kind and how many tortillas are used?

    Reply
    • Cate H

      October 5, 2017 at 3:22p10

      I mentioned in the post itself, but forgot to add it to the recipe! 🙂 I used 8 Mission 6g low-carb tortillas and had leftover filling.

      Reply
  2. Sherr

    December 15, 2017 at 3:22p12

    Hi! 🙂 I had one question, the riced cauliflower I have is a frozen bag from Aldi, “IF” using this kind, would you let the cauliflower thaw out on the counter first, or are we using it still frozen? Thank you.

    Reply
    • Cate H

      December 17, 2017 at 3:22p12

      I’ve used it frozen and it’s worked great! 🙂

      Reply
  3. Jo

    January 25, 2018 at 3:22p01

    Sounds wonderful! I think I will try what I call “Enchi-sagna” style….using the tortillas (or Wonder Wraps more likely) as lasagna noodles with this recipe as filling.

    Reply
    • Cate H

      February 23, 2018 at 3:22p02

      Oooh! That sounds good! I need to try this.

      Reply
  4. DoReen

    February 14, 2018 at 3:22p02

    Do you drain the beans?

    Reply
    • Cate H

      February 23, 2018 at 3:22p02

      Yes

      Reply
  5. Julie Hancocm

    March 8, 2018 at 3:22p03

    I made this last night because we love Mexican food and eat it a lot. I ate the meal and even have left overs for lunch but it was disappointing. I didn’t feel this meal had a lot of flavor. I even added extra spices.

    Reply
    • Cate H

      March 8, 2018 at 3:22p03

      I’m sorry that it didn’t meet your expectations! I tend to over-spice things compared to most people, so I usually post recipes that are milder. If you eat a lot of Mexican food, I can see how this might seem a bit different than your usual fare! I hope you have better luck in the future!

      Reply
  6. Barbara D.

    July 13, 2018 at 3:22p07

    We had these for a dinner last week. Everyone loved them. I used burrito size La Tortilla Factory low carb wheat tortillas and they held up perfectly. I used black beans since I didn’t have any points but also added all the chicken I cooked so I had a huge batch. We used the leftover sauce on taco salads, yum! Then used leftover filling in quesadillas. Love recipes that I can multipurpose. Will definitely make again!!

    Reply

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Hey, I’m Cate!

I'm a homeschooling, work-at-home Mom who is passionate about helping women thrive at home.

In my corner of the web, you'll find healthy recipes, natural living tips, and all things homemaking...with a little of the homestead life sprinkled in.

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