Ingredients
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 garlic cloves, minced
2 c. shredded rotisserie chicken
1 c. enchilada sauce
Juice of 1 lime
kosher salt
Freshly ground black pepper
oz. can black beans, drained
2 c. cooked white rice
1 c. cheddar cheese, divided
1 c. Monterey Jack cheese
6 large flour tortillas
Sour cream, for serving (optional)
Hot sauce, for serving (optional)
Chopped cilantro, for serving (optional)
Preparation
Step 1Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and sauté until soft. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken and about 1/2 cup enchilada sauce, or until the chicken is fully coated. Toss until evenly combined. Stir in lime juice, and season with salt and pepper to taste.Step 2Working one burrito at a time, lay a tortilla on a cutting board or clean working service. Add a scoopful each of rice and beans to the center. Add the chicken mixture then top with a small handful each of both cheeses. Reserve about ½ cup of cheese total to sprinkle on the burritos before baking. Roll the burrito tightly and place in a large casserole dish. Repeat with remaining tortillas.Step 3Pour the remaining enchilada sauce over the burritos then sprinkle the extra cheeses on top. Cover until the cheese is melted, about 15 minutes.Step 4Garnish with cilantro and serve with sour cream and hot sauce, if desired.
As far as fillings go, there are zero rules. We kept things super simple with shredded rotisserie chicken, rice, beans, and cheese. But let me be clear when I say, You can do whatever you want. I’m currently dreaming of a pulled pork burrito with pickled jalapeños and esquites. As for the sauce, we’re big fans of the canned stuff, but of course you can make your own if you’d like. Editor’s Note: This recipe was updated on October 30, 2020.
