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ENCHILADA BURRITO by Komel Adil

By October 21, 2020No Comments

INGREDIENTS 1 tbsp. extra-virgin olive oil 1 onion, chopped 2 garlic cloves, minced 2 c. shredded chicken 1 c. enchilada sauce Juice of 1 lime kosher salt Freshly ground black pepper 2 c. cooked white rice 1 c. cheddar cheese, divided 6 large flour tortillas Sour cream, for serving (optional) Hot sauce, for serving (optional) Chopped cilantro, for serving (optional) DIRECTIONS Preheat oven to 350 degrees F. Heat olive oil in a large nonstick skillet over medium heat. Add onion and sauté until soft. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken and about 1/2 cup enchilada sauce, or until the chicken is fully coated. Toss until evenly combined. Stir in lime juice and season with salt and pepper to taste. Working one burrito at a time, lay a tortilla on a cutting board or clean working service. Add a scoopful of rice to the center. Add the chicken mixture then top with a some cheese. Reserve some cheese to sprinkle on the burritos before baking. Roll the burrito tightly and place in a large casserole dish. Repeat with remaining tortillas. Pour the remaining enchilada sauce over the burritos then sprinkle the extra cheese on top. Cover and bake until the cheese is melted, about 15 minutes. Garnish with cilantro and serve with sour cream and hot sauce, if desired.

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