ONCE-COOKED CHICKEN
Level 2
Roasted Chicken Burritos
Serves 4 with 2 large burritos
Do you often look for any chance to shred your cheddar, Jack or Munster cheese? This dinner serves four as a main course with rice and salad. But it’s also beautiful as an appetizer, cut into wedges, when it’s pulled out of the oven.
2 Tbsp. olive oil (or 1 Tbsp. olive oil and 1 Tbsp. butter)
½ red onion, finely chopped (or 1/3 cup green onions, white and green parts, chopped)
1 Tbsp. fresh cilantro, finely chopped
1 Tbsp. ground cumin
1 Tbsp. taco seasoning
2 cups cooked chicken, skinned, boned and shredded or cubed
1 cup firm cheese (white Mexican, cheddar, Jack, Munster), shredded
1 can black beans, drained
2 large burritos, flour or corn (room temperature)
½ cup sour cream (low fat yogurt may be used instead)
2 cups cooked rice, optional
1 cup salsa or picot de guiro*
*optional: green taco sauce
- In a large skillet, heat oil until hot. Add onion, cilantro, and sauté lightlyfor about 3 minutes. Add all herbs and seasonings, stirring for a few more minutes. Add chicken and sauté until chicken begins to brown.
- Remove from heat. In the center of each burrito or tortilla, place tablespoon of sautéed chicken mix in center. Top with shredded cheese, about 1 Tbsp. black beans, 1 tsp. sour cream, and dollop of salsa.
- Roll and fold closed, aligning tortilla edges until they overlap.
- Arrange in an oiled baking pan and sprinkle lightly with grated cheese and sour cream. Bake for about 20 minutes at 300.
- Serve atop of rice. Top with sour cream and sprinkled cheese. Sprinkle with salsa or picot de guiro.
