"Green Enchiladas" (Cali's Chicken Burritos)

My kids call this meal "Green Enchiladas" even though it is clearly more like a smothered burrito. This is probably the most requested meal at our house. 

Cali's Chicken Burritos

{Santa Fe lime rice}

1 cup rice, either long grain or basmati

2 cups chicken broth

1/4 tsp salt

1/4 tsp garlic powder

juice of 1/2 lime

2 TBSP butter

1/4 tsp cumin

1/3 cup cilantro

Melt butter in a pot & add all seasonings & cilantro. Add rice & cook over

medium heat for 2 minutes stirring constantly. Add stock & lime juice return to 

simmer, turn to heat to low. Cover & cook about 30 minutes. Set aside.

{chicken}

1 rotisserie chicken, shredded

{sauce} *I double the sauce*

1 cup salsa verde

1 package buttermilk ranch

1/3 cup cilantro

1/3 cup sour cream

1/3 cup mayo

1 tsp minced garlic

1/2 tsp coarse salt

1 Tbls fresh lime juice

1/4 tsp cumin

1/4 cup sugar

Put in a blender and blend away

( I usually do one and a half of this for the six burritos. 

I love the sauce so I like more of it then the recipe calls for.)

{Burritos}

6 burrito size tortillas

shredded cheese

1- 15 oz can black beans, drained

rice, recipe above

I put the chicken, rice, beans and cheese in the tortillas. Wrap them up,cover 

them with sauce,and then put them in the oven on 350 for 30 min covered with 

tin foil, then I take the tin foil off sprinkle more cheese on top and then cook 

them for another 10 minutes.

Top with pico, avocado, & sour cream.

** I double the sauce and pour a little bit into each burrito.

**This filling is also good in quesadillas. 

Baked Creamy Chicken Taquitos

These taquitos are probably our family's very favorite meal.  They are fast, easy, and everyone likes them. This recipe is from Our Best Bites.

Baked Creamy Chicken Taquitos
Original Recipe by Our Best Bites

Ingredients
1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked chicken
1 C grated cheese
small flour tortillas
cooking spray or olive oil

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.   You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Lightly brush with olive oil.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.  Dip in sour cream, or guacamole.

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Yields 12-16, when using 6″ tortillas, depending on how full you make them.