My recipe for this fantastic dinner is based off of this recipe from Southern Living. I still want to try making their Creamy Cilantro-Jalapeno Sauce the way it calls in the recipe, but we have found that our modifications have made the sauce just as good, and not as spicy since our little one will be eating it. Usually I don’t have fresh Cilantro on hand, and it can overpower the flavor of the sauce very easily, so we have quit adding it in. I have also discovered that my husband really dislikes lime juice. I knew he preferred lemon juice, but apparently he really hates lime juice. Even after almost 7 years of marriage we are still discovering things about each other. I have also left out the can of corn, and added in 1 C. of rice. It really expands the amount of filling for great leftovers the next day, and we really dislike corn, especially out of a can or frozen.
2 C. chopped cooked chicken breast
1 (15 oz.) can black beans, rinsed and drained
1 C. shredded Cheddar cheese
1 C. white rice, cooked
flour tortillas (We love Mission brand tortillas)
Sour Cream and Lemon juice sauce
Salsa, red or green, if desired
Sour Cream and Lemon Juice sauce
1 1/2 C. low fat Sour Cream
2 tsp. lemon juice
2 tsp. dry ground mustard, or dijon mustard
1/2 an white or yellow onion, minced
- Toss together first 4 ingredients and 1/2 cup sauce. Spread a few scoops of the chicken mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, and roll up.
- Butter the skillet. Cook burritos, in batches, on hot griddle over medium heat, pressing gently with a spatula, 3 to 4 minutes on each side or until golden brown and cheese is melted. I like to cut mine diagonally and serve with salsa and remaining sauce. My favorite salsa is creamy red salsa, but lately all I can find in the store is the Southwestern version that I do not want, so regular salsa works fine.