- 1 tablespoon Virgin Olive Oil
- 1 Chopped Onion
- 2 Minced Garlic Cloves
- 1 cup Enchilada Sauce
- 2 cups of Shredded Rotisserie Chicken
- 1 Lime (Juice)
- Kosher Salt
- Fresh Ground Black Pepper
- 15 oz. can of Drained Black Beans
- 2 cups of Cooked White Rice
- 1 cup of Cheddar Cheese
- 1 cup of Monterey Jack Cheese
- 6 large Tortillas
For Serving: (Optional)
- Sour Cream
- Hot Sauce
- Chopped Cilantro
Start with preheating the oven to 350 degrees F. In a large nonstick skillet, heat the olive oil over medium heat. Add some chopped onions until it’s soft. Stir in the minced garlic cloves and cook until it gets fragrant (approximately about 30 seconds). Then add the chicken and a half cup of the enchilada sauce. Toss it until it’s evenly combined. Add the lime juice and season it with pepper and salt for a better taste.
When you’re done with the cooking, you need to start rolling your burritos. Lay the tortillas on a cutting board or on a clean working service. Add a scoopful of beans and a scoopful of rice to the center of each tortilla. Then, add the chicken, and mix it with a small handful of the both cheeses. When your tortillas are done, sprinkle them with some cheese on the top before you start baking. Place the burritos in a casserole dish and get ready for baking.
If you still have some enchilada sauce, pour it over the burritos. Take some more cheese and sprinkle it on the top of the burritos. Cover the tortillas until the cheese is melted.
In the end, garnish it with the chopped cilantro and add hot sauce or sour cream to the serving, if desired.