Crispy flour tortillas filled with shredded honey lime chicken, cilantro lime rice, pinto beans and melted cheese. Then topped with a creamy salsa verde sauce. This chicken burrito recipe is an easy authentic Mexican dish that you'll reach for again and again.
Optional toppings: Pico de gallo, cilantro, sliced olives, sliced avocado or guacamole
Instructions
Preheat the oven to 325ºF. In a large bowl, whisk together the lime juice, honey, garlic and chili powder. Then add the shredded chicken.
In a medium bowl, whisk together the salsa verde and 1/2 cup heavy cream. Use more if you'd like it more creamy and less spicy.
Begin to fill the burritos by placing 1/4 cup rice down the middle of the tortillas, followed by a spoonful of beans and 1/4 cup chicken. Add 2-3 Tablespoons of cheese and then fold up both ends and roll tightly.
Place the burritos on a baking sheet and spoon the sauce over the top of the burritos. Top with the remaining shredded cheese. Bake 20-30 minutes or until the cheese is bubbly and the burritos are hot.
Serve while warm. Garnish with pico de gallo or your favorite toppings.
Notes
Rice: You can use precooked rice to make this recipe easier, but if you have the time, I highly recommend making this cilantro lime rice. Chicken: If you want to cook your own chicken, I recommend using this shredded chicken.Substitutions: You may use black beans in place of pinto beans. You may also use half in half instead of the heavy cream or leave out entirely. Freezer instructions: These will freeze best without the cheese and sauce on top. Freeze them before baking. Wrap each burrito tightly in foil or plastic and then store in a freezer container. When ready to use, let thaw in the refrigerator overnight. To heat, bake as directed above.Recipe adapted from Raised In The Kitchen