|This recipe is liked by 0 person(s).|
Baked Mini Chicken Burritos
Nb persons: 0
|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|
|Kosher salt, to taste|
|freshly ground black pepper, to taste|
|16 small||flour tortillas|
|Sour cream, for serving|
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.