Blanco Burro
Transport your taste buds to a world of creamy and savory indulgence with the Blanco Burro, a dish that redefines the classic burrito with an elegant twist. This recipe features tender, seasoned chicken breast lovingly shredded and paired with fluffy white rice and hearty white beans, all enveloped in a warm flour tortilla. The star of the show is the luscious homemade white sauce, made with melted Monterey Jack cheese, heavy cream, and a touch of garlic for a velvety finish that coats every bite. Ready in just 45 minutes, this Blanco Burro is perfect for weeknight dinners or casual entertaining, offering a comforting blend of textures and flavors. Garnish with fresh cilantro for a burst of color and aroma, and serve with extra sauce for dipping to make this meal truly unforgettable. Perfect keywords: creamy burrito recipe, Blanco Burro, easy chicken burrito, homemade white sauce, Mexican-inspired dinner ideas.
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Recipe Information
Ingredients
- 2 pieces Chicken breast, boneless and skinless
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 2 cups Cooked white rice
- 1 cup Canned white beans (e.g., cannellini), drained and rinsed
- 4 pieces Flour tortillas, large
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cup Heavy cream
- 1 cup Monterey Jack cheese, shredded
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Season the chicken breasts with a pinch of salt and pepper on both sides.
Heat the olive oil in a skillet over medium heat. Cook the chicken for about 5-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and let it rest for 5 minutes before shredding into small pieces.
In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Remove from heat.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden, forming a roux.
Slowly whisk in the chicken broth, ensuring there are no lumps. Cook for 2-3 minutes until the mixture begins to thicken.
Stir in the heavy cream, Monterey Jack cheese, salt, and black pepper. Stir until the cheese is fully melted and the sauce is smooth. Remove from heat.
To assemble the burritos, place a large flour tortilla on a flat surface. Add a layer of shredded chicken, cooked white rice, and white beans to the center.
Drizzle a generous amount of the white sauce over the filling. Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a burrito.
Repeat with the remaining tortillas and filling.
Optionally, warm the assembled burritos in a dry skillet over medium heat for 1-2 minutes per side to crisp up the tortilla slightly.
Serve the Blanco Burros with additional white sauce drizzled on top and a sprinkle of fresh chopped cilantro for garnish, if desired.
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1394 mg | 61% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 2.1 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 312 mg | 24% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 501 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
