Honey Baked Chicken Burritos

This is a must-share recipe! Using store bought rotisserie chicken saves a bunch of time and I wasn't sure about the amount of honey used but it totally works!

Ingredients:

1 rotisserie chicken, shredded (about 3 cups)

10 - 6" flour tortillas

1/4 cup lime juice

1/3 cup honey

4-6 tsps minced garlic

1 tbsp chili powder

2 cups shredded jalapeño Monterey Jack cheese, divided

2 cups salsa, divided (you pick the heat!)

1/4 cup sour cream

fresh chopped parsley and/or cilantro to garnish

2 cups cooked lime rice (see below for recipe)

Lime Rice:

1/2 cup white rice

2 tbsps lime juice

3/4 cup chicken broth

1 tsp garlic powder

handful of chopped parsley and/or cilantro

1 cup canned black beans

Prepare the lime rice. Mix the white rice, lime juice, chicken broth and garlic powder together and bring to a boil. Then cover and simmer for 15 minutes or until liquid is absorbed and rice is tender. Add the parsley/cilantro and black beans and set aside.

Whisk 1 cup salsa and 1/4 cup sour cream together for the sauce and set aside.

Take a cooked grocery store rotisserie chicken and remove the meat from the bones. I actually had enough meat for this recipe without using the legs and saved them for another meal! Shred the meat with a fork. Whisk the lime juice, honey, minced garlic and chili powder together then toss with the chicken.

Warm the tortillas and lay out on a work surface. Spoon rice/bean mixture on one side and the chicken on the other side in the center distributing evenly between 10 tortillas. Take 1 cup of shredded cheese and sprinkle some on each.

Take about 3 tbsps of salsa and spread on the bottom of a 13 X 9" baking dish. Roll up each tortilla and place in the dish seam side down. Spoon on the sauce then top with the remaining 1 cup shredded cheese.

Bake at 350°F for 20-30 minutes and finish with a couple of minutes under the broiler.

Add chopped parsley/cilantro and serve with sour cream and the remaining salsa. Olé!

Adapted from: ohsweetbasil.com

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