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Baked Mini Chicken Burritos
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Bonus: You can freeze these burritos for up to a month, so if you make a double batch, you’ll be well prepared for your next shindig. MAKES 8 TO 10 APPETIZER SERVINGSSTART TO FINISH: 30 MINUTES INGREDIENTS 1 rotisserie chicken, shredded | |
2 cups | shredded Monterey Jack cheese |
1 bunch | scallions, thinly sliced |
1 cup | salsa verde, plus more for serving |
1 teaspoon | cumin |
1 teaspoon | coriander |
Kosher salt, to taste | |
freshly ground black pepper, to taste | |
16 small | flour tortillas |
Sour cream, for serving |
DIRECTIONS
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss the chicken with the cheese and scallions to combine. Add the salsa, cumin and coriander. Season with salt and pepper.
3. Place a tortilla on a cutting board, then spoon 2 tablespoons of the filling in a line down the center of the tortilla. Fold the sides in toward the filling, then tightly roll the tortilla around the filling to form a burrito. Repeat with the remaining tortillas and filling.
4. Place the burritos, seam side down, on the prepared baking sheet, leaving at least ¼ inch between each piece. Bake until the tortillas are golden brown and crispy, about 15 to 17 minutes (the filling may bubble slightly at the edges). Cool for 5 minutes before serving the burritos with sour cream and salsa for dipping.
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