Easy Chicken Burritos

 I had large flour tortillas to use up, so I came up with these simple burritos.

1 cup long grain rice
2 T vegetable oil
1 onion, chopped
1 t Mexican oregano, rubbed
1/4 cup fresh cilantro leaves, snipped
1 (14.5 oz) can diced tomatoes
1 lb boneless skinless chicken breasts
1 1/2 cups shredded Mexican blend cheese
1/4 cup sour cream
8-10 burrito size flour tortillas

Over high heat, bring a medium saucepan of lightly salted water to a boil. Add the rice; reduce heat to medium high and cook 8 minutes. Drain; rinse then drain once more.

Heat the oil in a large frying pan or cast iron skillet over medium heat. Stir in onion and saute til onion softens, about 5 minutes. Stir in oregano and cook another minute or so. Mix in rice, tomatoes and cilantro and cook over low heat til all the liquid is absorbed.

Meanwhile, add chicken to a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium low and cook for about 10 minutes. Remove pan from heat and cool chicken in liquid. Remove and dice.

Preheat oven to 325°.

In a large bowl, mix chicken, rice, cheese and sour cream. Set aside.

Place tortillas on a plate and cover with plastic wrap. Heat in a microwave for 1 minute.

Spoon approximately 1 cup of the filling onto the center of a tortilla and fold up the sides. Roll up. Secure with a toothpick. Place burritos on a baking sheet and heat in the oven about 5 minutes.

Remove the toothpick and serve sprinkled with cilantro. Dip in your favorite salsa or pico de gallo if desired.