My parents rescued me near the end of the July & early August madness, whisked my boys away to the respite of their cabin in the woods, and left me home alone to enjoy some silence. Even my husband was gone so it was COMPLETE silence for three days.
When my husband did return from his business trip - we finally made it to our favorite lake town to try the "new" Mexican restaurant near the water. It doesn't look like much, but we practically smear our drooling faces against the glass each time we walk by in envy of the people enjoying margaritas. I still dream about that messy pork burrito.
With Mexican food on the mind, this semi-homemade chicken tomatillo burrito came together out of the pantry. After you see the ingredient list - you may wonder who in Sam Hill keeps cojito cheese in their fridge? Or cilantro that is not rotted? I'll fess up...I got all fancy and made fish tacos earlier in the week, and they were leftover. The rotisserie chicken? I bought that for fish taco night to deal with the fish taco hater in the family. Too lazy to make my own roasted chicken, I pulled meat off of the bird fresh from the market, slathered it with some home made rough chop guacamole - and you have a no-fuss chicken taco, which to my delight, he will actually eat.
These found ingredients rolled up neatly into a cute little burrito made such a great last minute thrown together dinner. An unexpected culinary success!!! It was SO good at dinnertime, and even as leftovers the next day, (okay...fessing up...I have two non fish taco eating boys, leaving leftovers) that I plan to buy the ingredients soon and make it again!
To enter burrito bliss, you will need:
3/4 of the meat of a rotisserie chicken, chopped - see...semi-homemade
1 jar tomatillo salsa (I had one on hand, but I'd suggest two.)
1 can pinto beans (you can use a can of refried beans)
cojito cheese, crumbled (substitute shredded monterey jack or queso fresco...or cheddar even!)
1 handful chopped cilantro
1 medium onion, diced
3 garlic cloves, minced
4 large flour tortillas
Drain the can of pinto beans and place them into a blender. Add 1/4 cup olive oil and puree. Place the puree into a small saucepan and heat up on low. (Or, just empty a can of refried beans into a small saucepan and heat through.) Place a large skillet over medium heat and drizzle with EVOO. Add the onion and cook until translucent. Add the chicken and garlic and cook an additional 1-2 minutes. Add the cilantro, 3/4 of the jar of tomatillo salsa and 2 large spoonfuls of the pureed beans. (If it gets a little dry, you can add a splash of water or chicken stock.) Stir and cook an additional 3-4 minutes until the filling is hot throughout. Remove the skillet from the heat and set aside.
Turn the broiler on high. Place the flour tortilla on a microwave safe plate and heat for 10 seconds. Working near the skillet, smear some of the beans down the center of the tortilla, place 1/4 of the filling on top of the beans, sprinkle with plenty of cojito cheese, and roll up burrito style. Place the burritos seam side down in an oven safe dish. Once you have rolled all four burritos, pour the remaining tomatillo salsa over top and spread it all over the tortillas. (This is where a second jar of salsa would be nice, so you have plenty of salsa covering the top.) Sprinkle additional cheese over top and place the dish 6 inches below the broiler until the cheese is bubbly and browned around the edges. Carefully remove from the oven and allow to cool before you enjoy.
See instructions below to freeze :)
Individial Burritos: You can make this recipe and freeze the burritos individually. Place a large piece of tinfoil under the tortilla AFTER you microwave it for pliability. Once it is rolled, wrap it up in the tinfoil, place in a freezer safe bag, and put it in your freezer. To enjoy, thaw overnight in the fridge, place on a plate, smother in salsa, and microwave until cooked through.
Family Meal: Place the completed burritos in an oven safe dish. DO NOT cover in salsa or cheese. Wrap pan tightly in tinfoil and freeze. To enjoy, thaw overnight in the fridge. Prior to baking, pour salsa over top and sprinkle with cheese. Bake in the oven (I'm guessing here, so you'll have to check.) 350 degrees for 20-30 minutes.