Wednesday, October 5, 2011

Chile Lime Chicken Burritos

These burritos have got to be my favorite, of the 4 we make at our classes.  There is so much depth to them, and so many different flavors to enjoy. The chicken for this recipe comes from my
Chile Lime Chicken Tostadas In Slow Cooker recipe. I also created a yummy cilantro lime rice to go with it. 

Give these a try, you won't be disappointed!  These make an awesome freezer meal to put away for another day.

Chile Lime Chicken Burritos

To make the burritos,  put 1/2 cup of rice on the tortilla (recipe Below), about 1/4 to 1/3 cup chicken and  2-3 tbsp of black beans. Roll into a burrito. Heat and serve with salsa and/or sour cream.

This recipe makes about 12 burritos

Cilantro Lime Rice

3 Cups Uncooked white rice
6 Cups Water
2 tbsp butter
2 cloves garlic (minced)
2 tbsp lime juice
2 1/2 tbsp chicken bullion

1/2 cup chopped cilantro
2 tbsp lime juice

Pour first 6 ingredients into a rice cooker. (you can also cook it over the stove.  Simmer for about 20 min or until cooked through and there is no more water.) Cook on white rice setting.  When rice is cooked add chopped fresh cilantro and another 2 tbsp of lime juice.  Stir well.

black beans

(10 inch) Tortillas

 If freezing... wrap each burrito individually in foil and freeze up to 3 months. Then when ready to eat... microwave on high for 4 minutes or until heated through. You may also fry it, or bake it until heated through.

Tip: Double or triple the batch to store a bunch of burritos for a rainy day!

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