Lime Chicken Burritos

Cookbook Category: Chicken

Burritos have a lot in common with enchiladas, both consisting of rolled-up tortillas filled with a variety of tempting ingredients. Burritos, however, are eaten out of hand, while enchiladas are prepared en casserole. By the way, the Pico de Gallo link listed as a garnish is more than just a suggestion. It is the perfect complement to these outstanding burritos.

1-1/2 pounds boneless skinless chicken breast cut in bite-size pieces
2 tablespoons red wine vinegar
juice of 1 lime
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano (preferably Mexican oregano)
3 cloves garlic, minced or put through a garlic press
1/4 cup minced green onion, white part only
1/2 cup chicken broth
10 6-inch flour tortillas
1 tablespoon olive oil
2 tablespoons chopped fresh cilantro

Garnishes

1 cup diced ripe tomato (no seeds, no pulp)
2 cups shredded iceberg lettuce
2 cups shredded Monterey Jack cheese
Pico de Gallo
2/3 cup sour cream

Place the chicken pieces in a glass or plastic container. Combine the vinegar, lime juice, sugar, salt, pepper, oregano and onion and pour mixture over the chicken pieces. Allow chicken to marinate, stirring occasionally, for 30 minutes.

Wrap the tortillas in aluminum foil and warm in a 400°F oven while you assemble the garnishes. When ready to serve, transfer to a hot plate or tortilla warmer.

Drain the marinade from the chicken pieces, reserving the marinade. In a large skillet, brown the chicken pieces in the olive oil over medium-high heat. When pieces are browned, turn heat to low and stir in the reserved marinade and chicken broth. Simmer, stirring occasionally for 5 to 10 minutes until liquid has almost cooked away. Do not allow mixture to dry out. Remove from heat and sprinkle with chopped cilantro.

Put chicken, tortillas and garnishes in individual serving dishes on the table, and let guests assemble their own burritos.