Grilled Southwest Chicken Burritos

I’m a bit of a tortilla snob. After living in Arizona where the best authentic Mexican food was right at my finger tips, it’s been a bit hard to come here where Mexican ingredients are the bare minimum and definitely not authentic (I mean with a brand name like “Pams”, you know it didn’t come from south of the border). When it comes to tortillas, if they’re not homemade from our local carniceria or freshly cooked in front of our eyes at Cafe Rio, then they’re just dry and tasteless. So that’s why I love enchiladas and recipes like this that add a little somethin’ somethin’ to give some life to boring old tortillas. The filling is so flavorful, you’ll find yourself eating it by the spoonfuls and grilling the burritos gives it a crispy texture and delicious melty cheesy filling. Eat it hot off the grilled, or smothered in your favorite salsa and garnished with additional toppings. Either way, I guarantee you’ll love it!

Grilled Southwest Chicken Burritos

Saute onion and rice in olive oil over medium heat until rice is golden and onions are soft. Add broth tomato sauce, garlic powder and salt then bring to a boil. Reduce heat to low, cover and simmer 30-40 min. When finished mix rice together with remaining ingredients except for cheese and sour cream.

Grilled Southwest Chicken Burritos
Sprinkle tortillas with cheese, then arrange chicken and rice mixture down the center of each tortilla and dot with sour cream. then sprinkle with cheese and dot with sour cream. Roll stuffed tortillas, leaving edges open.  Generously spray all sides with a cooking spray (butter or olive oil)

Grilled Southwest Chicken Burritos
Place seam side down on grill (or electric skillet) and cook over medium heat until golden brown and crisp, about 2-3 minutes. Flip and continue cooking an additional 2-3 minutes.

Grilled Southwest Chicken Burritos
1 ½ C rice
2 Tb minced onion
2 C chicken broth
1 8oz can tomato sauce
1 tsp garlic powder
½ tsp salt 2-3 chicken breasts, cooked and shredded
1 can black beans, rinsed and drained
1 can corn
1/4 cup fresh cilantro, chopped
2 Tbs fresh lime juice
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese
Sour cream
8 flour tortillas

Optional toppings: salsa, sour cream, guacamole, diced tomatoes, sliced olives, cilantro

Saute onion and rice in olive oil over medium heat until rice is golden and onions are soft. Add broth tomato sauce, garlic powder and salt then bring to a boil. Reduce heat to low, cover and simmer 30-40 min. When finished mix rice together with remaining ingredients except for cheese and sour cream. Sprinkle tortillas with cheese, then arrange chicken and rice mixture down the center of each tortilla and dot with sour cream. Roll stuffed tortillas, leaving edges open.  Generously spray all sides with a cooking spray (butter or olive oil). Place seam side down on grill (or electric skillet) and cook over medium heat until golden brown and crisp, about 2-3 minutes. Flip and continue cooking an additional 2-3 minutes. Can garnish with additional toppings.

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14 thoughts on “Grilled Southwest Chicken Burritos

  1. Shari says:

    These look really good! I am a tortilla snob also. I love that you grilled the burritos and all of the stuff inside the burritos sound wonderful. Wish I had one for lunch right now!:)

    Liked by 1 person

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