Lime Chicken Burritos
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.
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.
Recipe editor Patricia Mitchell
Online Since 1997
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