Smothered Chicken Burritos

Do you know the difference between a burrito and an enchilada?   It comes down to the type of tortilla that is used.  If it is a corn tortilla, it is an enchilada and vice versa, if it is a flour tortilla it is a burrito.   Whether it be an enchilada or a burrito, I am a fan of both!  Since I had flour tortillas on hand, here is a recipe for smothered chicken burritos.  Maybe next time it will be a smothered chicken enchilada!

Yields 6 Burritos

Ingredients
2 garlic cloves
1 bunch of scallions
2 large boneless, skinless chicken breasts
1/2 cup fresh cilantro
1/2 cup cooked Spanish rice
1 teaspoon chili powder blend (I like the blend because it has cumin, cinnamon and clove, if that is not to your liking just use chili powder)
1 lime juiced
1 16 oz can of refried beans
1 10 oz can of green enchilada sauce (you can use red if you prefer)
6 flour tortillas (burrito size)
2 1/2 cups shredded cheddar cheese
1 cup light sour cream
Olive Oil

Preparation

1. Preheat oven to 350 Degrees
2. Mince garlic and rough chop the scallions
3. Cut chicken breasts into bite sized pieces
4. In saute pan, coat the bottom with olive oil.  Add onions and garlic and saute for approximately 2-3 minutes
5. Add chicken, chili powder blend and lime juice.  Cook until chicken is thoroughly cooked. 
6. Add cilantro and saute for an additional 1-2 minutes
7. Remove from heat and set up an assembly line of the remaining ingredients to roll the burritos
8. Grease an oven proof pan
9. To begin the rolling process, I always start with the refried beans on one end of the tortilla and smear it across 1/4 of the surface.   Start on one of the tortilla and begin layering the remainder of my ingredients.  Once you are happy with the the amount of ingredients in each burrito, smear a little bit of sour cream on the opposite side of the tortilla (I call this my glue to roll a tight burrito).  Fold in the two side of the tortilla that do not have beans or sour cream and start rolling.  Once it is rolled, the sour cream will help adhere the burrito together.
10. Repeat process until all burritos are rolled.
11. Place burritos in oven proof pan, pour in enchilada sauce over the burritos and top with cheese
12. Cover with foil
13. Cook for 40 minutes, uncover and put back in oven for another 5 minutes
14. Dollop with sour cream and fresh cilantro and serve

Enjoy!