Burritos de pollo y aguacate al horno

Ingredientes

• 6 Mission® Gluten Free Tortillas
• 3 cups chicken, cooked and cubed (or shredded)
• 1 1/2 cups avocado, diced (about 2 medium avocados)
• 1 1/2 cups shredded cheese, any kind is fine; I used a blend of cheddar and Monterey Jack
• 6 tbsp sour cream (optional)
• 6 tbsp fresh cilantro

Preparación

1. 1

   Preheat oven to 400 degrees and line a baking sheet with non-stick foil.

2. 2

   Heat a skillet over med-high heat, and warm each Mission® Gluten Free Tortilla for about 10-15 seconds on each side.

3. 3

   Once warmed, fill the center of each tortilla with about 1/2 cup of chicken, 1/4 cup of avocado, 1/4 cup of cheese, 1 tablespoon of sour cream, and 1 tablespoon of cilantro.

4. 4

   Roll into a burrito (flip/tuck in the ends of the burrito and fold the other sides of the burrito on top of each other).

5. 5

   Place seam side down onto foil-lined baking sheet, and bake for 12-15 minutes, or until the tops of the burritos are golden brown.

6. 6

   Serve with additional cilantro, sour cream, avocado, and/or salsa.

7. 7

   Enjoy!