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

(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.

Print Recipe

Comments

comfycook says:

10/20/2009 at

I look at every recipe with two things in mind Is it:gluten freecan it be made kosher?I can get the dairy products again in a non dairy form. I am not so sure about the burritos.I am going to look into this because these look fantastic.Maybe, it is your also fantastic photos.

Live.Love.Eat says:

10/20/2009 at

I ALWAYS have rotel in my pantry. I use it in an artichoke dip, in other dips, in Mexican dishes. I sometimes just cook it with whole grain brown rice to jazz it up a bit. LOVE it!

petite nyonya says:

10/17/2009 at

Wow, this wrap must be so delicious. I love how stuffed it is with all the fillings! Yummy!

Jennifer (Savor) says:

10/16/2009 at

Ok, you caught me at zesty but then I mean, honestly, making hte statement that there is never too much cheese is so true!!! We are cheese sisters. :)

Adrienne says:

10/15/2009 at

how did i miss this post? this is my kind of food! great idea to brown them after stuffing.