Crispy Baked Chicken Burritos
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A certain Mexican fast-food chain has conditioned us to eat freaking enormous burritos. Well, friends, it doesn’t have to be that way. Burritos can be of a reasonable size--bite-size even. Taking our cue from the taquito (a.k.a. rolled taco), this recipe turns them into the perfect party appetizer. We fill small flour tortillas with shredded chicken and plenty of cheese. Then we roll them up and bake the minis for 15 minutes to yield a crispy shell on the outside and a creamy filling on the inside. 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.
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 and 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.
590 calories
32g fat
40g carbs
35g protein
3g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.