I created this recipe about 18 years ago and just made it again this evening. On a scale of 1-10 for difficulty, even for those who don’t cook, this rates about a 6. You can make everything from scratch, or I will explain some short cuts you can take.

Ingredients

• 1 1/2 boneless, skinless chicken breasts (approx. 27 oz)
• EVOO 2 TBSP
• 1 small onion chopped
• 2 TBSP Minced garlic
• 14.5 oz can of petite diced tomatoes with basil and oregano
• 4 oz can of fire roated green chiles
• 8 oz package of cream cheese cubed
• 2 tsp ancho chili powder
• 1/4 tsp cayenne pepper
• 1 tsp cumin
• 6 large flour tortilla shells
• 2 cups of Mexican style 4 cheese blend

Toppings

• Guacamole
• Finely shredded lettuce
• Diced tomatoes
• Sour Cream
• Salsa or Picante sauce

Preheat the oven to 400° and coat a 9×13 Tupperware baking dish with canola spray oil. Briefly freeze the chicken breasts to make it easier to cut into bite-size chunks. Roughly cut the onion into slices, and in a large Teflon coated skillet, add the EVOO and heat over med-high heat. Add the chicken chunks and onion. Add the garlic after the chicken is cooked 1/2 way through so that you don’t burn the garlic. Cook until the chicken is cooked through.

Add the cream cheese chunks to the pan and cook until the cheese is melted. Add the diced canned tomatoes, canned chiles, and spices. Cover and simmer over medium heat for 20 minutes, stirring every so often.

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Warm the tortilla shells on a plate in the microwave for 30 seconds. With a slotted spoon place 3/4 cup of the filling in the center of each tortilla shell and roll into a burrito. Tuck the ends as you roll to make them neater and keep the filling inside of the burrito.

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Place the burritos in the Tupperware dish and cover with the two cups of cheese.

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Bake uncovered for 20 minutes. The cheese should be bubbly and slightly light brown at the edges.

Top each burrito with sour cream, lettuce, diced tomatoes, salsa or picante sauce, and guacamole.

Serve with a Corona, blended margaritas, or margaritas on the rocks.

Margarita On the Rocks From Scratch

• 2 oz gold tequilla
• 1/ 1/2 oz triple sec
• 1 oz fresh lime juice
• Garnish with salted rim and lime wheel

Use a lime wedge to rim the glass and spin it in the margarita salt (kosher salt). Add ice to a shaker, shake well, and pour into glass. Garnish with a lime wheel.

Blended Margarita Made With Premix

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• 5 oz margarita premix
• 1 cup of ice

Use a lime wedge to rim the glass and spin it in the margarita salt (kosher salt). Blend in a blender until smooth. Pour into margarita glass. Garnish with a lime wheel.

This recipe comes in at 951 calories for each burrito. The margaritas have 200 calories, and Corona Extra has 148 calories, while Corona Light has a mere 99. If you are feeling like having some great Mexican style food, this is a great recipe! So, light a candle and put some Bob Marley tunes on, and enjoy! You’ll feel like your sitting on a beach in no time at all.