The word burrito means “little donkey” in Spanish, as a form of burro, or “donkey”. The name burrito possibly derives from the appearance of bedrolls and packs that donkeys carried.
Early this year, FoodThirtyEight evaluated 67,391 burrito-selling establishments and selected 64 of the nation’s finest burritos to compete in the search for America’s Best Burrito. Their lucky burrito correspondent, Anna Maria Barry-Jester, describes the burrito as “a giant tortilla stuffed with dreams”. She traveled more than 20,000 miles from Key West to Hawaii and ate more than 84 burritos in two rounds. She devoured breakfast burritos, burritos with french fries, and an avant-garde burrito stuffed with Cap’n Crunch-encrusted tilapia.
The deserving winner? Drumroll please…La Taqueria in San Francisco took the title of America’s Best Burrito. But no need to drive to California to enjoy a delicious burrito…this one is packed with chicken, cheese, and chilies, and is absolutely scrumptious. So get rolling and enjoy this Mexican treat!
1-2 lbs. Chicken Breasts, poached, or 1 Rotisserie Chicken
1 Box (10 oz.) Frozen Chopped Spinach, thawed
3 Cups Light Sour Cream
8 oz. Mild Chopped Canned Green Chilies
1 tsp. Cumin (optional)
8 oz. Mexican Blend or Cheddar Cheese
16 Medium Whole Wheat Flour Tortillas
Salsa, for serving
Preheat oven to 350°. Spray one large or two small oven safe pans with nonstick cooking spray. Shred chicken into bite size pieces.
Drain spinach and squeeze dry. Combine sour cream, spinach, chilies, cumin and half of the cheese. Add chicken and stir well. Divide filling between tortillas, roll up enclosing filling, and place into pan.
Cover with foil and bake for 20-25 minutes. Add the remaining cheese and bake uncovered for 10 minutes longer or until heated through. Serve with your favorite salsa.