Chicken Burritos

This was a fairly simple recipe I made for our family dinner a couple of days ado that got very favorable results. My husband who is a big fan of tortillas LOVED this and has hinted that this is one I could make again. Its simple enough but has such a wonderful flavor that there is no need to go out to eat when you are craving some Mexican dishes! This hits that craving and tastes just as good if not better then what you would have bought!


Zesty Chicken Burritos
From: Cinnamon Spice and Everything Nice

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
Fixin's: Lettuce, Tomato, Salas, and Avocado for serving

Sour Cream Sauce:

4 ounces Cream Cheese
3/4 cup Sour Cream
1 tablespoon fresh Cilantro, fresh, chopped
fresh squeezed lime juice

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.

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.

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.

Wrap the tortillas and heat in a 325 degree oven until warm or heat them one at a time in a skillet over medium heat on each side.

To assemble:

Put a strip of beans down the center, top with cheese, rice, and chicken. Fold in the ends and roll up. Brown on each side in a skillet over medium-low heat sprayed with baking spray or in a pat of butter.

Serve with sour cream sauce and fixin's.