Prep Time::10 mins
Cook Time::30 mins
Total Time::40 mins
Servings::4
Yield::4 burritos
Ingredients
2 teaspoons Gay Lea Butter
1 pound skinless, boneless chicken breasts, cut into 1-inch cubes
salt and ground black pepper to taste
2 cups shredded Ivanhoe Old Cheddar, divided
1 cup diced green pepper
⅔ cup Gay Lea Sour Cream
½ cup sliced black olives (Optional)
⅓ cup salsa
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh cilantro
4 large flour tortillas
Directions
Preheat the oven to 350 degrees F (180 degrees C).
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.
Add 1 cup shredded cheese, bell pepper, sour cream, olives, salsa, jalapeño, and cilantro to the chicken; stir to combine.
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.
Bake in center of the preheated oven until cheese is melted and tortillas are crispy, about 20 minutes.
Cook’s Note
For a more indulgent option, replace Gay Lea Sour Cream with Gay Lea Gold Sour Cream or Gay Lea French Onion Sour Cream Dip.
Spice up your burritos by dipping them in a combination of Gay Lea Sour Cream, Dijon mustard, and lime juice.
Stir sour cream into guacamole to make it extra creamy.