Rotisserie Roundup: Chicken Burritos

Rotisserie chicken is often the go-to
shortcut for busy women. All week, we’re
sharing simple, quality recipes you can
create in no time using rotisserie chicken.

Kathleen Alder shares her recipe for easy
chicken burritos.
Chicken Burritos
1 Rotisserie chicken
3 c. Spanish rice (see recipe below)
2 cans beans or 3 c. cooked beans (see recipe below)
1 c. sour cream thinned with ½ c. milk
3 c. grated cheese (any kind will do)
Salsa to taste
1 pkg. large flour tortillas
Shredded lettuce for serving


Pull chicken off the bones and shred.
Assemble all other ingredients-Rice, beans, sour cream,
cheese, and salsa.
Warm the whole package of tortillas in the plastic bag, in
the microwave for 1 minute just before you begin.
Take one tortilla at a time and put ingredients in the
following order (be sure to place the ingredients about 1 ½
inches in from the bottom and side edges):
• Rotisserie chicken
• ¼ c. rice
• ¼ c. beans
• sprinkle with cheese
• Drizzle with sour cream
• Drizzle with Salsa

Fold the sides in and roll tightly starting at the bottom.

Serve immediately by warming in the microwave for 30
seconds. Sprinkle with additional cheese and spoon or
drizzle with sour cream and salsa. Garnish with lettuce
and tomatoes.

To serve later, wrap in plastic wrap for microwave warming
or in foil for oven warming.

Defrost plastic wrapped burritos in the microwave on the
defrost setting for 5 min. then warm for approximately 1
min. 30 seconds. Serve as above.
For crispy burritos, unwrap frozen burrito, brush with oil
and warm in a 350 for 20-40 min. Times may vary based on
size of tortilla and amount of filling.

Great snack for after school or a great dinner for the
whole family. To warm for a family dinner, place foil
wrapped burritos in a 350 oven for 45 min. This will make
a soft chewy burrito.
Spanish Rice
1 c. white rice
2 c. water
1 t. salt
½ -1 c. salsa
oil for the rim of the pan to keep it from boiling over

Rinse rice until the water runs clear, cover with water, add
salt and salsa. Rub oil around the top of the pan to prevent
boiling over. Bring to a boil and cook for 5 min.
Cover, reduce heat to low and simmer for 25 min.

Remove lid and fluff rice.

1 c. beans (rinsed clean)
3 c. water
2 t. salt
Any additional spices (onions, peppers, garlic, salsa etc.)
according to taste

Rinse the beans and pick out any damaged beans, rocks or
dirt. Place beans and 3 c. water in a pressure cooker and
bring to pressure. Turn off the heat and let pressure
reduce. When the pressure is reduced, pour water off and
add another 3 c. water and other spices to taste. Bring to
pressure again. Cook for 5 min at pressure, then turn off
the heat. Let pressure reduce. Beans will be done.

This method produces soft creamy beans that will melt in
your mouth.

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