Enchilada Sauce/Sour Cream mix - optional sauce for stuffing inside the burritos, see below
1/4cupEnchilada Sauce
2tbspsour cream
Instructions
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
Heat a non-stick skillet on medium heat. When ready to warm the tortilla, turn it down to med-low and place the torilla on the skillet. Sprinkle some shredded cheese on the tortilla and let it melt. Take the tortilla off of the skillet.
Roll into a burrito, tucking in the sides and rolling it up tightly. Repeat with each burrito.
Place the rolled burritos on the baking sheet lined with parchment paper. Make sure there is a bit of space in between them so they can warm evenly.
Pour some enchilada sauce over each burrito and top with some shredded cheese.
Bake in the over for about 10 minutes or until warmed, the cheese is melted and the sauce starts to thicken/stick to the burrito.
Remove from the oven when done. Top with sour cream, Pico de Gallo,guacamole, green onions, shredded lettuce or any other toppings you like. I like mine served with a side of guacamole and Mexican Rice.
Enchilada Sauce/Sour Cream mix - optional sauce for stuffing inside the burritos
Mix the sour cream and Enchilada Sauce together. Add the sauce inside the burrito with the chicken, rice and other stuffings. This is totally optional.*** This is just enough for 3-4 burritos, depending on how much you use for each burrito, so if you need more, double the amounts to make more.
Notes
1.The Mexican Chicken recipe makes quite a bit of chicken. I have found that it makes somewhere from 6-8 bigger burritos, or if smaller around 10-12. It all depends on the size you are making, how big your tortillas are and how much you stuff inside the burrito.If you have leftover chicken, throw it into your freezer and it freezes wonderfully, or eat it within 3-4 days, over nachos or in other Mexican dishes.2. You can use homemade tortillas for these burritos, and make them the size you like. Store bought are just are as good (there is a time and place for a homemade tortilla, but this doesn't make or break this burrito!)3. I find that I always need to double the Enchilada Sauce. It is loved by everyone and everyone always wants to add more! Also, if you are making the enchilada sauce/sour cream mix for a sauce inside the burrito, you will need some extra sauce.4. The Mexican Rice recipe is the perfect amount (I think) for a little rice in the burritos (I never add too much rice because I want the chicken to be the main ingredient). If you have rice-lovers that will eat a lot of rice as a side dish then you can always make more if you are worried there won't be enough!5. The toppings and fillings are just suggestions. The things I would say for sure need to be inside the burrito are the cheese melted on the tortilla, the Mexican Rice and the Mexican chicken. The Enchilada Sauce (I think makes the entire burrito) is a must also! But salsa (homemade or jar), guacamole, Pico, sour cream, green onions and shredded lettuce are yummy too!6. I use whatever cheddar cheese I have on hand. White, orange, sharp, medium, it won't really make a difference. 7. The Enchilada Sauce/Sour Cream sauce that I mix together and put inside the burrito as a sauce is totally optional...I just like a little sauce inside!All of these ingredients can be stored and served as leftovers for 3-4 days, so it may seem like a lot, but it is so worth it!
Nutrition information is automatically calculated and should only be used as an approximation.