Smothered Honey Lime Chicken Burritos

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

https://ohsweetbasil.com/smothered-honey-lime-chicken-burritos-recipe/

Baked Beef and Bean Chimichangas

Ingredients

• 1 pound lean ground beef
• 1/2 cup chopped yellow onion
• 1 16-oz can refried beans
• 1 8-oz packet of Mexican cooking sauce (or taco sauce - I like to use Chile and Roasted Garlic from Old El Paso)
• 2 cups Monterey Jack cheese
• 8 10-inch flour tortillas
• 1 tablespoon melted butter

Instructions

1. Preheat oven to 350 degrees.
2. In a large skillet, brown the ground beef over medium-high heat.
3. Add the onion and cook about 5 minutes until it is tender.
4. Add the refried beans and sauce, stirring until it is completely combined and warmed all the way through.
5. Spoon the beef and bean mixture onto the tortilla (I spooned about 3 generous spoonfuls onto each), top with cheese, and then roll it up.
6. Place them all seams-down on a greased baking sheet.
7. Brush melted butter over the top of each chimichanga.
8. Bake for 30-35 minutes (until the tops start to turn a golden brown).

 

Notes

I like to serve mine with chopped tomatoes, sour cream, lettuce, and green onions.

 

www.sixsistersstuff.com

Black Bean Burritos

1 cup finely chopped onions 1 cup sliced mushrooms
1/2 cup chopped celery 1 (15 oz.) can black beans,  rinsed and drained
1 cup cooked chicken, cubed 1 (16 oz.) can chopped tomatoes
or shredded (I use one can of chicken)
1 Tbsp lemon juice 1 can green chilies
1 Tbsp chili powder 2 cloves garlic, minced
1 tsp ground cumin 1 tsp oregano
1/2 tsp bottled hot pepper sauce 8 7-8 inch flour tortillas
      (optional)
1/2 cup salsa 1/2 of a small avocado, peeled and chopped
Sour cream (optional)

In a large sauce pan cook the onion, mushrooms, and celery in oil.  Stir in black beans, undrained tomatoes, lemon juice, green chilies, chili powder, garlic, cumin, oregano, and pepper sauce.  Bring to boiling, reduce heat and simmer uncovered about 15 min. or until thick.

In a blender place 1/4 of the bean mixture (about 1 cup)  Blend until smooth.  Return blended mixture to bean mixture in the saucepan.  Heat through.  Serve in tortillas with avocado, sour cream, and salsa.  Or make each individually and place in a 9x13 pan and heat in the oven.  Makes 4 main dish servings.  If you do not want to add chicken then add an additional can of black beans.

This is one Rachel shared with me and it has become a favorite with Dad and me.