Zesty Chicken Burritos

Zesty Chicken Burritos

I debated with myself over whether to post these burritos. The fact that they were really, really outstanding won out. I under-estimated them. You know when you take that first bite of something and it’s not what you expected, but better, and you just have to say mmmm out loud? Or announce to everyone how good it is? When everyone else at the table does the same then you know their worth sharing.

This was my first time using Ro-tel tomato and green chile mix. But it won’t be my last! They were exceptionally tasty and added a lot of flavor. I mixed them with the shredded chicken and layered the burritos with cheesy rice, shredded cheddar and  refried beans. Then I pan-fried them to melt all the flavors together and make the tortilla all nice and toasty. I topped them with a sour cream sauce made by mixing in softened cream cheese, cilantro and fresh lime juice. The cream cheese enriched the sour cream and made it extra thick and creamy. The refreshing hint of lime and cilantro brightened up and mingled with the other flavors deliciously.  

What did I learn?

1. Burritos are overlooked in my diet!

2. Ro-Tel Tomatoes & Green Chiles are yummy.

3. Burritos are the perfect way to re-invent leftovers.

4. You can never have too much cheese in a burrito!

Zesty Chicken Burritos

Zesty Chicken Burritos
(by Reeni)
Cheesy Rice:
1/2 cup Brown Rice, uncooked
1 cup Sharp Cheddar or Pepper Jack
Burritos:
1/2 yellow onion, diced
Olive Oil for sauting
1 – 15 ounce can Ro-Tel Diced Tomatoes with Green Chiles
2-3 cups cooked chicken, shredded
1 teaspoon Oregano
1 teaspoon Chile powder
1 can Refried Beans, heated
Burrito size Tortillas
1-2 cups Sharp Cheddar, shredded, for serving
Optional Fixin’s: Lettuce, Tomato, Salsa, and Avocado for serving
Sour Cream Sauce:
4 ounces Cream Cheese
3/4 cup Sour Cream
1 tablespoon fresh Cilantro or Parsley, fresh, chopped
fresh squeezed lime juice
1. Cook the rice according to package directions. Add the cheese in at the very end. Put the lid on the pan and allow it to melt. Stir until combined well. If it gets too thick add a tablespoon of milk and stir.
2. Saute the onion in Olive oil over medium heat in a large skillet until soft and tender. Add the Ro-tel including the juices, the chicken, oregano and Chile Powder. Heat through.
3. To make the sauce soften the cream cheese in the microwave, whisk in the sour cream, a generous squeeze of lime juice and the cilantro or parsley.
4. Assemble the burritos: put a strip of beans down the center of the tortilla, top with cheese, rice, and chicken. Fold in the ends and roll up.
5. Wrap the tortillas and heat in a 325 degree oven until warm or pan-fry them in a greased skillet over medium heat on each side. Serve with sour cream sauce and fixin’s if desired.

Zesty Chicken Burritos

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Comments

  1. Heather says

    man, burritos are overlooked in my diet, too! these look super tasty! i'll definitely try them :)

  2. Kim says

    These are definitely blog-worthy!! Sometimes we overlook the most delicious things. This looks really yummy :D

  3. Wandering Coyote says

    OMG, I can't tell you how good this looks to me right now! I have so many left-over chicken carcasses in the freezer, I'm definitely going to make something like this with them!

  4. Kelly says

    Mmmm. Reeni, those sound delicious. I cannot believe you almost didn't post them. You're making me realize that I definitely overlook burritos a lot as well. I have a wealth of squash on hand and it's making me think I should make it into some veggie burritos to freeze for lazy days.

  5. Pumpkin says

    I'll have to make these- burritos are just about Kyle's favorite food. I'll bet I could even wrap individual leftover burritos in parchment/plastic wrap and freeze them for him to bring for lunch at work- it'd be a healthier alternative to regular frozen burritos.

  6. Anonymous says

    Looks delicious…wait until you try the Hot Rotel…it gives everyting a little kick..I can't wait to try these..

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