Description
Shredded rotisserie chicken coated in a honey lime sauce, wrapped with rice, beans, and cheese, then baked under a creamy salsa verde sauce for a rich, comforting dinner.
Ingredients
For the Burritos:
- 1 package fresh flour tortillas
- 1/4 cup lime juice
- 1/3 cup honey
- 6 cloves garlic, minced
- 1 tablespoon chili powder
- 1 rotisserie chicken, meat removed and shredded
- 2 cups cooked cilantro lime rice
- 1 (15-ounce) can pinto beans, drained and warmed
- 1-2 cups shredded Colby Jack cheese
- 1-2 cups shredded mozzarella cheese
- 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)
Instructions
- Preheat the oven to 350°F (175°C) and grease a large baking dish.
- In a bowl, whisk together the lime juice, honey, garlic, and chili powder.
- Add the shredded chicken to the honey lime mixture and toss until evenly coated.
- Lay out a tortilla and layer with cilantro lime rice, warmed pinto beans, honey lime chicken, and a mix of both cheeses.
- Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas.
- In a separate bowl, whisk together the salsa verde and heavy cream until smooth.
- Pour the sauce evenly over the burritos in the baking dish, then top with remaining cheese.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with chopped cilantro and serve with salsa or pico de gallo.
Notes
- Warm the tortillas slightly before rolling to prevent tearing.
- Use rotisserie chicken for a quick shortcut, or shred your own cooked chicken.
- Prep Time: 20 minutes
- Cook Time: 25 minutes