CREAMY CHICKEN ENCHILADA BURRITOS!

1.) Make tortillas ahead of time. Combine 4 cups flour, 2 tsp sea salt, 1 1/3 cup warm water, and 1 stick butter. Knead until dough is smooth. Let rest for 30 minutes. Roll flat and cook in a dry pan until golden brown. Makes about 15-20 tortillas. Use same day or freeze until you need them.
2.) Tenderize your chicken breasts. Cover with the juice of a lime and orange and then coat with seasoning blend (1 tbsp chili powder, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp salt, 1 tsp black pepper, 2 tsp cumin, 2 tsp oregano, 2 tsp paprika, 1 pinch cayenne pepper) and massage into chicken.
3.) Add a layer of olive oil to a pan over medium high heat. Once preheated, add chicken and cook until you have a golden sear on each side.
4.) Remove chicken, let rest, then chop into cubes. Mix chopped chicken with the sauce (2 cups cottage cheese, 2 tbsp tomato paste, 1/4 cup salsa, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp chili powder), 1.5 cup cheese, salsa of choice, and cilantro.
5.) Place a generous scoop of chicken mixture into a tortilla. Roll into a burrito and place in a tray. Coat with olive oil. Bake at 350°F for 15-20 minutes.
6.) Remove and enjoy immediately! These freeze really well too if you want to make them ahead of time too.
7.) Save and share 🤝