Tomatillo Ranch Burritos from the Food Nanny!

Chicken Burritos With Salsa Verde and Lime
(from thefoodnannyblog.com)

BURRITOS:
1 pound boneless skinless chicken breasts
Salt and ground black pepper
1 (15-oz) can black beans, drained
Santa Fe Lime Rice (recipe to follow)
6 burrito sizes flour tortillas
1 cup shredded pepper Jack cheese or Monterey Jack

SAUCE:
1 cup bottled salsa verde
1 (0.4 oz) packet buttermilk dressing mix (ranch)
1/3 cup chopped fresh cilantro
1/3 cup sour cream
1/3 cup mayonnaise
1 tsp minced garlic
½ tsp coarse salt
1 TBLS fresh limejuice
¼ tsp ground cumin
¼ cup sugar
Dash Tabasco (optional)

1. Prepare the rice and keep warm.
2. Meanwhile, grill (or broil) the chicken breasts over medium heat, until tender and no longer pink. Shred the chicken with two forks and season with salt and pepper.
3. To make the sauce, put all the sauce ingredients in the blender and blend until smooth. Heat the sauce in a saucepan or the microwave.
4. Heat the black beans in a saucepan or the microwave
5. To assemble burritos: Divide the chicken among the tortillas. Add a scoop of rice and a scoop of beans to each one. Fold up the bottom third of one tortilla over the filling, fold in the sides, and then fold down the top. Repeat for the remaining tortilla’s
6. Preheat the broiler to low and adjust the oven rack to about 6 inches from the heat. Place the filled burritos seam side down in a broiler pan, or oblong metal pan, and pour the sauce over all. Sprinkle with cheese.
7. Place the pan under the broiler, watch closely and broil until the sauce is bubbly, just a few minutes.

Variations: As an alternative to broiling, bake the burritos, topped with sauce and cheese, in the oven at 350 degrees for 40-45 minutes, until the sauce is bubbly. Or simply serve the filled burritos on a platter and pass the heated sauce and the cheese in separate bowls.

Santa Fe Lime Rice

1 cup uncooked long-grain white rice
2 cups chicken broth
¼ tsp salt
Juice of ½ lime
2 TBLS butter
2 TBLS chopped fresh cilantro
¼ tsp ground cumin

Combine the rice, broth, and slat in a large saucepan over med-high heat. Bring to a boil. Decrease the heat to simmer and add the lime juice, butter, cilantro, and cumin. Stir, cover, and simmer 15-20 minutes, until rice is tender.

These are delectable!  I love how easy the dressing is to make, how it tastes just like the famous Cafe Rio Cilantro Creamy Dressing,  but uses bottled green sauce.  I like how it's on top of the burritos too, instead of just plain enchilada sauce.  

Ranch Chicken Enchiladas

Ranch Chicken Enchiladas

(from recipecritic.com)

3-4 Boneless Skinless Chicken Breasts
1 package chicken taco seasoning
1 package ranch dry salad dressing
1/2 cup bottled ranch
1/2 cup salsa
2 cups shredded cheddar cheese
1 can chicken broth
1 package tortillas

1.   Cook and shred the chicken.  I cooked mine in the slow cooker with the ranch packet and taco seasoning packages in the chicken broth.  The chicken just peeled apart.  I cooked it on low for about 3-4 hours.
2. Mix the 1/2 cup of ranch and 1/2 salsa in a bowl.  Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
3. Start assembling the enchiladas by putting 2 Tbs of the ranch and salsa mixture on the bottom of tortilla.  Then put the shredded chicken on top of that.  Sprinkle with cheese and roll it up.
4. Line up the enchiladas in the 9x13 pan and sprinkle heavily with the cheddar cheese.  Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
5. Drizzle the top with ranch and enjoy!

These are great!  Especially good for picky eaters.  Ranch tends to tone down spicy flavors.  I enjoyed these a lot.