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Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.

Chicken Burritos

A hearty Southwestern poultry favorite featuring tender cooked shredded chicken simmered with RC Ranchero Flavor Concentrate, green chilies, bell peppers, tomato paste, and RC Chicken Base, rolled into warm flour tortillas with melted cheddar cheese, sour cream, and guacamole.

Yield / Servings

14–16 Burritos

Category

Meat & Poultry Entrees / Southwestern

Filed Under: Chicken Entrees Chicken Bases Flavor Concentrates

Ingredients

13 Components
Olive Oil 1 Tbsp.
Yellow Onion Chopped 1 cup
Green Bell Pepper Chopped 1 count
Fresh Garlic Chopped 2 tsp.
Cooked Chicken Shredded 2 lbs.
Dried Oregano 1 tsp.
RC Ranchero Flavor Concentrate 2 Tbsp.
Tomato Paste ½ cup
Water 1 cup
RC Chicken Base of Choice 1 tsp.
Flour Tortillas 14–16 count
Cheddar Cheese Shredded 1–1¼ lbs.
Sour Cream & Guacamole For service

Preparation Steps

1
Sauté Vegetables & Aromatics

Heat 1 Tbsp. olive oil in a large skillet or tilt skillet over medium heat. Add 1 cup chopped onion, 1 chopped green bell pepper, ½ cup chopped green chilies, and 2 tsp. chopped garlic. Sauté until onions turn soft and translucent.

2
Season & Simmer Shredded Chicken

Stir in 2 lbs. cooked shredded chicken, 1 tsp. dried oregano, 2 Tbsp. RC Ranchero Flavor Concentrate, ½ cup tomato paste, 1 cup water, and 1 tsp. RC Chicken Base of your choice. Stir continuously over low heat for 5 to 10 minutes until the liquid reduces and coats the chicken in a thick, savory sauce.

3
Assemble, Roll & Serve

Warm 14–16 flour tortillas until soft and pliable. Portion the warm seasoned chicken filling down the center of each tortilla, top with shredded cheddar cheese (1–1¼ lbs. total), fold in edges, and roll tightly into burritos. Serve immediately with sour cream, guacamole, and fresh lime wedges.

Chef Notes & Flavor Concentrate Application

Ranchero Chile Synergy: Combining RC Ranchero Flavor Concentrate with RC Chicken Base creates an instant, deeply roasted tomato-chili broth that binds to the shredded chicken without creating watery pan run-off.

Batch Pre-Cook Efficiency: This chicken filling can be prepared 24 to 48 hours ahead and chilled in hotel pans. Reheat in a steamer before rolling for fast assembly during peak banquet service.

Crispy Enchilada Style Variation: Place rolled burritos seam-side down in a hotel pan, top with extra Ranchero sauce and cheddar, and bake at 370°F for 10 minutes for an enchilada-style baked finish.