Ingredients
- 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 Cup Shredded Colby Jack Cheese
- 1-2 Cups Shredded Mozzarella Cheese
- 1 Can Pinto Beans drained and warmed
- Salsa or Pico de Gallo for serving
- Cilantro chopped for garnish
For the Sauce
- 1 16 ounce Jar Herdez Salsa Verde
- 1 Cup Heavy Cream or to taste
Instructions
- 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 and bake at 350 degrees 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 or even sour cream