Description
These Smothered Honey Lime Chicken Burritos are a delicious blend of savory and sweet flavors, creating a delightful dining experience.
Ingredients
Scale
- 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 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
Instructions
- Start by marinating the chicken. In a large mixing bowl, whisk together the lime juice, honey, minced garlic, and chili powder until well combined. Add the shredded meat from the rotisserie chicken and ensure it’s thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for 15 to 30 minutes—the longer, the better, as this allows the flavors to penetrate the chicken.
- While the chicken is soaking up those zesty flavors in the fridge, it’s time to prepare the cilantro lime rice and warm your pinto beans. Follow your favorite rice cooking method, infusing the rice with fresh cilantro and lime for that irresistible taste. For the beans, simply heat them in a small pot on low until they’re warmed through. Set both aside to cool slightly before assembling your burritos.
- In a medium size bowl, combine the jar of Herdez salsa verde with the heavy cream. Whisk them together until smooth. This creamy and tangy sauce will enhance the flavor of the burritos, ensuring each bite is packed with a burst of deliciousness.
- Now that your chicken, rice, beans, and sauce are ready, it’s time to assemble your burritos. Start by warming the flour tortillas slightly in a pan or the microwave to make them more pliable. On each tortilla, layer some cilantro lime rice, a generous scoop of the warm pinto beans, the marinated chicken, and a sprinkle of both Colby Jack and mozzarella cheese. Once you’ve added the fillings, fold in the sides of the tortilla and roll it tightly from the bottom up to form a burrito.
- Arrange the assembled burritos on a baking sheet, seam side down, and lovingly spoon the creamy salsa verde sauce over each. Finally, sprinkle more shredded mozzarella cheese on top for that golden and bubbly finish. Bake these beauties in the preheated oven at 350°F for about 20 to 30 minutes until the cheese is melt-in-your-mouth delicious and bubbly.
- Once your burritos are done baking, pull them out of the oven and let them cool slightly before serving. Garnish each burrito with a dollop of sour cream, a sprinkle of fresh cilantro, and your favorite salsa or pico de gallo on the side. Prepare for flavor explosions with every delicious bite!
Notes
These burritos hold well in the fridge and can be reheated for quick meals. Consider doubling the recipe for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 650 kcal
- Sodium: 900 mg
- Protein: 35 g