I’ve been eating a lot of tacos and burritos lately (don’t judge). They’re just easy meals to whip up after a nice workout. Plus they’re loaded with flavor and nutrients!
These cheesy chicken burritos really hit the spot. I will always argue that food like this is healthy. Depends who you ask though. Tender juicy chicken with fluffy Spanish rice checks my block.
I used boneless chicken thighs for these, and I cooked them covered in my Dutch oven at 300° for 45 minutes. It’s the same easy method I do for all my Dutch oven chicken. When it’s finished, just turn the heat off and leave them be while you prepare everything else. They will only get more tender!
Next go ahead and hook up your delicious and fluffy Spanish Rice. I covered this in another post, so I’ll just link you there. This rice is on point though!
The only thing left to do is lightly toast a few burrito size (large) tortillas. I usually do these during the 15 minutes my rice is cooking.
Preheat a large cast iron skillet over medium heat and drizzle a little olive oil in there. When it’s good and hot, toast each side of a large tortilla for around 20 to 30 seconds. You just want it lightly toasted so you can wrap your burrito without it cracking.
When everything is done, go ahead and add your fillings, and wrap them up.
Now all you gotta do is sit back and enjoy all the wonderful flavors these things are packing!
