I am so excited to be partnering with Sabra Hummus today and to share one of Kevin’s new favorite quick and easy dinners. :) He requests this one just about every week! I think rice and chicken enchiladas are his two favorite foods ever. When we go to Hibachi grills and they give us three pounds of fried rice each, he will eat all of his and most of mine too! :) So he loves burritos that have beans, rice, chicken, and cheese. But his favorite way is to have them “enchilada style” — smothered in enchilada sauce and plenty of melty cheese. I can’t say that I blame him! :) I’ll show you a peek inside these yummy “enchilada style” burritos. :)
Here’s all you’ll need for this quick and easy dinner. Just a few simple ingredients. I used a leftover rotisserie chicken for the chopped chicken pictured here. You could also make my five minute chicken with boneless skinless chicken breasts. It would be perfect in these burritos!
We’ll start by making the fabulous cilantro-lime rice. Add 1 cup rice, 2 cups water, and 1 teaspoon of salt to a medium sauce pan and squeeze in 2 tablespoons of lime juice. It took me two whole limes to get 2 tablespoons. Not sure if my limes were extra dry or if I just wasn’t doing it right?? Or maybe that’s normal? I have to admit, with Kevin’s citrus aversion, I don’t squeeze a whole lotta limes over here. Oh yeah, don’t tell him there’s lime in this, okay? Cilantro Lime Rice is my favorite!! :) Anyway, if your limes are kinda small, get an extra one just in case. Whew! Now bring all that to a boil, turn heat to low, cover and simmer for exactly 14 minutes.
Meanwhile, chop up about 1/4 cup fresh cilantro. When the rice is done, gently stir in the cilantro and set aside. Easy peasy!
Now most burritos start with a base layer of beans or refried beans. I wanted to mix things up a bit and give my burritos an extra kick of flavor, so I used this Roasted Garlic Hummus from Sabra. I love all their fun flavors!! They have so many to choose from, you could make these same burritos with a different Sabra hummus flavor each time and they’d taste different every time. Great for variety! I think roasted red pepper and southwest would be awesome in here too.
It’s also pretty enough to just take off the lid and serve as is! I always have to sneak a bite. :)
Now let’s build these burritos. Spread a layer of your hummus of choice. This gives the burrito a wonderfully creamy, garlicky flavor and texture without all the fat and calories of a heavy cream based sauce. And hummus is very high in fiber! And protein! If you’re into that sort of thing.
Ahem. Top with your homemade cilantro-lime rice…
Some cooked, chopped chicken…
And a sprinkling of cheese.
Roll ‘em up and admire all those delicious layers! This is going to be one yummy burrito baby.
Place each burrito seam side down in a 9×13 pan that’s been generously coated with nonstick spray. (This dish is slightly smaller than 9×13, you could probably fit more in a true 9×13 pan)
Cover the tortillas completely with enchilada sauce.
And top with a generous helping of cheese. :)
Bake these at 375 degrees F for 15-20 minutes until melty and bubbly.
Yum!! These fun burritos are packed with layers of flavor. One is plenty for me, and Kevin can only eat about one and a half, so this will make enough to feed an army. :) Toss a salad, or make a little extra cilantro lime rice for a side, and serve the remaining Sabra hummus along with some pita chips to complete the meal. Enjoy!!
- 1 cup rice
- 2 tablespoons lime juice
- 1 teaspoon salt
- ¼ cup chopped fresh cilantro
- 8 medium (soft taco sized) flour tortillas
- 1 cup Sabra Roasted Garlic Hummus
- 3 cups (12 oz) chopped chicken
- 2 cups shredded cheese
- 10 oz enchilada sauce
- Preheat oven to 375 degrees F. Spray a 9x13 baking dish with nonstick spray. Combine the rice, salt, lime juice and 2 cups water in a sauce pan and bring to boil. Reduce heat to low, cover and simmer for 14 minutes. Remove from heat, stir in cilantro and set aside.
- Spread each tortilla down the middle with two tablespoons of Sabra Roasted Garlic Hummus, top with three tablespoons of rice, ⅓ cup chicken, and sprinkle on shredded cheese as desired. Roll up and place seam side down in the prepared baking dish.
- Cover the tortillas completely with enchilada sauce and top with remaining cheese. Bake at 375 for 15-20 minutes.