This chicken burrito recipe is for saucy, spicy chicken burritos that are easy to assemble and quick to bake.
Ingredients
- Gay Lea Butter: 2 tsp
- skinless, boneless chicken breasts: 1 pound (cut into 1-inch cubes)
- salt and ground black pepper: (to taste)
- Ivanhoe Old Cheddar: 2 cups (divided, shredded)
- green pepper: 1 cup (diced)
- Gay Lea Sour Cream: 0.66667 cup
- black olives: 0.5 cup (sliced, optional)
- salsa: 0.33333 cup
- jalapeño pepper: 1 piece (minced)
- fresh cilantro: 2 Tbsp (chopped)
- flour tortillas: 4 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (180 degrees C).
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Melt butter in a large skillet over medium-high heat. Add chicken and cook until no longer pink inside, about 8 minutes. Season with salt and pepper, then transfer to a large bowl.
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Add 1 cup shredded cheese, bell pepper, sour cream, olives, salsa, jalapeño, and cilantro to the chicken; stir to combine.
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Place 1/4 of the chicken mixture onto a tortilla. Fold and roll tortilla to completely enclose filling, then place it, seam-side down, in a small baking dish. Repeat to fill and roll remaining tortillas. Sprinkle the remaining cheese over top.
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Bake in center of the preheated oven until cheese is melted and tortillas are crispy, about 20 minutes.
