Such a refreshing twist on traditional burritos! Now this sour cream sauce is TO DIE FOR and MUST be used!!! I got rave reviews from this one...one person even said there is an addicting ingredient in there that you just can't put your finger on. I made 20 and they were LONG gone by the time dinner was over. Get ready to make TONS because they go fast! There are so many components to these burritos that you can't go wrong!Spanish Rice recipe (found here) - This recipe just called for regular rice with cheese melted into it, but this spanish rice recipe is just WAY too good and I definitely recommend using it for this recipe.
Burritos:
1/2 yellow onion, diced
Olive Oil for sauteing
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
Sour Cream Sauce:
4 oz cream cheese
3/4 cup sour cream
1 T chopped fresh cilantro
lime juice
Cook 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. (This is where I used the Spanish rice recipe instead.)
Saute the onion in the 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. (I let this simmer for about 10 or so minutes so the juices soaked into the chicken.)
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.
To prepare the tortillas, make sure they are warm and pliable so that they don't tear when rolling them up. I do this by opening the bag and putting the whole bag in the microwave for about 45 seconds, removing tortillas one at a time.
To assemble:
Put a strip of re fried beans down the center, top with chicken, rice, cheese, and a few dollops of sour cream sauce. Fold in the ends and roll up. Brown on each side in a skillet over medium-low heat sprayed with baking spray.
Serve with more sour cream sauce and any other sides that you like. Enjoy!!
*I doubled the recipe and got about 20 burritos. I also used a can of Mexican Stewed tomatoes along with the Ro-Tel tomatoes. I had to add a bit of salt to the chicken mixture because I thought it needed it. So use your own discretion. I fried them up in a large electric skillet so I could do 6-7 at a time and then put them in the oven set at 170 degrees until we were ready to eat. They would be awesome to freeze also - if you want - before you fry them up.
*Adapted from Cinnamon Spice and Everything Nice.
Burritos:
1/2 yellow onion, diced
Olive Oil for sauteing
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
Sour Cream Sauce:
4 oz cream cheese
3/4 cup sour cream
1 T chopped fresh cilantro
lime juice
Cook 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. (This is where I used the Spanish rice recipe instead.)
Saute the onion in the 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. (I let this simmer for about 10 or so minutes so the juices soaked into the chicken.)
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.
To prepare the tortillas, make sure they are warm and pliable so that they don't tear when rolling them up. I do this by opening the bag and putting the whole bag in the microwave for about 45 seconds, removing tortillas one at a time.
To assemble:
Put a strip of re fried beans down the center, top with chicken, rice, cheese, and a few dollops of sour cream sauce. Fold in the ends and roll up. Brown on each side in a skillet over medium-low heat sprayed with baking spray.
Serve with more sour cream sauce and any other sides that you like. Enjoy!!
*I doubled the recipe and got about 20 burritos. I also used a can of Mexican Stewed tomatoes along with the Ro-Tel tomatoes. I had to add a bit of salt to the chicken mixture because I thought it needed it. So use your own discretion. I fried them up in a large electric skillet so I could do 6-7 at a time and then put them in the oven set at 170 degrees until we were ready to eat. They would be awesome to freeze also - if you want - before you fry them up.
*Adapted from Cinnamon Spice and Everything Nice.
This is SO good! We loved it, and it made plenty for leftovers. I just grilled up the extra burritos and put them in the fridge for tomorrow's lunch. Awesome recipe, as always!
ReplyDeleteWhat a great recipe!!! Loved it, thank you for sharing!
ReplyDeleteBurritos, Burritos, Burritos and Burritos. I love the burritos recipes because this Mexican food is my daily breakfast.
ReplyDelete