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Chicken, Mushroom, and Goat Cheese Burritos

Chicken, Mushroom, and Goat Cheese Burritos

Good-quality standbys -- rotisserie chicken, prepared salsa, and frozen corn -- are the timesaving secrets of these homemade burritos.

Everyday Food, March 2007 http://www.marthastewart.com/334223/chicken-mushroom-and-goat-cheese-burrito
3.666665
Rated
73.3333100(3)3
  • Prep Time 15 minutes
  • Total Time 25 minutes
  • Yield Serves 6

Ingredients

    • 2 tablespoons olive oil
    • 1 medium onion, chopped
    • 1 jalapeno chile (ribs and seeds removed for less heat), minced
    • Coarse salt and ground pepper
    • 10 ounces white button mushrooms, trimmed, thinly sliced
    • 1 rotisserie chicken (about 2 1/2 pounds), skin removed and meat shredded (about 4 cups)
    • 1 package (10 ounces) frozen corn kernels
    • 1 cup prepared green salsa, plus more for serving
    • 6 burrito-size (10-inch) flour tortillas
    • 1 bunch flat-leaf spinach, thick stems removed (3 cups)
    • 1 log (5 ounces) soft goat cheese, crumbled

Directions

  1. In a large skillet with a lid, heat oil over medium. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
  2. Add mushrooms; cover, and cook until they begin to release their liquid, 3 to 5 minutes. Uncover; cook, stirring occasionally, until mushrooms begin to brown and skillet is dry, about 5 minutes more.
  3. Add chicken, corn, and salsa. Cook, stirring, until heated through and mixture is saucy, 4 to 5 minutes.
  4. Meanwhile, heat tortillas according to package instructions. In center of each tortilla, layer spinach, chicken mixture, and goat cheese.
  5. Wrap burritos one at a time: Fold side of tortilla closest to you over filling. Fold right and left sides toward center, and roll up. Halve if desired; serve with additional salsa.

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