Ingredients
Equipment
Method
- Place the chicken breasts or thighs in a medium saucepan. Cover with water and add a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and easily shreddable. Alternatively, you can boil the chicken in a pot or cook it in a slow cooker on high for 2-3 hours or low for 4-6 hours.1.5 lbs boneless, skinless chicken breasts or thighs, salt and freshly ground black pepper
- Once cooked, remove the chicken from the water and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- In a large bowl, whisk together the Frank's RedHot sauce, melted butter, blue cheese dressing, ranch dressing, garlic powder, and onion powder. Season with salt and pepper to taste.1 cup Frank's RedHot Original Cayenne Pepper Sauce (or your favorite Buffalo sauce), 1/2 cup unsalted butter, melted, 1/4 cup blue cheese dressing, 1/4 cup ranch dressing, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt and freshly ground black pepper
- Add the shredded chicken to the bowl with the Buffalo sauce mixture. Toss well to ensure all the chicken is evenly coated.
- Lightly warm the flour tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by quickly warming them in a dry skillet over medium heat for about 15-30 seconds per side. This makes them more pliable and less likely to tear when rolling.8 large flour tortillas
- Lay a warmed tortilla flat on a clean surface. Spoon about 1/4 to 1/3 cup of the cheesy Buffalo chicken mixture onto the center of the tortilla. Sprinkle generously with shredded cheddar cheese and Monterey Jack cheese. If using, add crumbled blue cheese.8 large flour tortillas, 1.5 cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 1/2 cup crumbled blue cheese
- Fold the sides of the tortilla inward over the filling. Then, starting from the bottom edge, tightly roll the tortilla upwards to enclose the filling, creating a sealed burrito.
- For an extra layer of deliciousness and to slightly crisp the outside, heat a lightly oiled skillet or griddle over medium heat. Place the assembled burritos seam-side down and cook for 2-3 minutes per side, until golden brown and the cheese is melted and gooey.
- Serve the Cheesy Buffalo Chicken Burritos immediately with your favorite toppings like shredded lettuce, diced tomatoes, chopped red onion, sour cream, and extra dollops of ranch or blue cheese dressing.shredded lettuce, diced tomatoes, chopped red onion, sour cream, extra ranch or blue cheese dressing
Notes
Store leftover burritos tightly wrapped in plastic wrap or foil in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for up to 2-3 months.
Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes (refrigerated) or 20-30 minutes (frozen). Alternatively, reheat in a skillet or microwave.
