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Baked Mini Chicken Burritos

Baked Mini Chicken Burritos Categories:
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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

1. Preheat the oven to 425F. 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 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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