1 Package Fresh Flour Tortillas
1 Rotisserie Chicken , meat removed and shredded
1/4 Cup Lime Juice
1/3 Cup Honey
6 Cloves of Garlic , minced
1 Tablespoon Chili Powder
2 Cups Cooked Cilantro Lime Rice
1-2 Cups Shredded Colby Jack Cheese
1-2 Cups Shredded Mozzarella Cheese
1 Can Pinto Beans , drained and warmed
Salsa or Pico de Gallo , for serving
Chopped Cilantro , for garnish
For the Sauce
1- 16 Ounce Jar Herdez Salsa Verde
1 Cup Heavy Cream , or to taste
In a large bowl, whisk together the lime juice, honey, garlic and chili powder. Add in the chicken and toss to coat. Place in the fridge for 15-30 minutes, covered with plastic wrap.
Prepare the rice and beans.
Meanwhile, in a medium bowl, whisk together the slasa verde and heavy cream. Set aside.
Heat the tortillas until pliable. Fill with rice, beans, chicken, and a sprinkle of colby jack cheese. Fold up both ends and roll tightly to close.
Place the burritos on a baking sheet and spoon the sauce over each one. Sprinkle with mozzarella cheese.
Bake at 350 degrees F for 20-30 minutes (or we like to have the fillings all warm and then just stick the burritos under a broiler to melt the cheese).
Serve with pico de gallo, cilantro, and / or sour cream
This Article And Recipe Adapted From This Site