Chicken, Mushroom, and Goat Cheese Burritos

By Chef_JR4

Good-quality standbys -- rotisserie chicken, prepared salsa, and frozen corn -- are the timesaving secrets of these homemade burritos.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 jalapeno chile (ribs and seeds removed for less heat), minced
• Coarse salt and ground pepper
• 10 ounces white button mushrooms, trimmed, thinly sliced
• 1 rotisserie chicken (about 2 1/2 pounds), skin removed and meat shredded (about 4 cups)
• 1 package (10 ounces) frozen corn kernels
• 1 cup prepared green salsa, plus more for serving
• 6 burrito-size (10-inch) flour tortillas
• 1 bunch flat-leaf spinach, thick stems removed (3 cups)
• 1 log (5 ounces) soft goat cheese, crumbled

Preparation

Step 1

1. In a large skillet with a lid, heat oil over medium. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.

2. Add mushrooms; cover, and cook until they begin to release their liquid, 3 to 5 minutes. Uncover; cook, stirring occasionally, until mushrooms begin to brown and skillet is dry, about 5 minutes more.

3. Add chicken, corn, and salsa. Cook, stirring, until heated through and mixture is saucy, 4 to 5 minutes.
Meanwhile, heat tortillas according to package instructions. In center of each tortilla, layer spinach, chicken mixture, and goat cheese.

4. Wrap burritos one at a time: Fold side of tortilla closest to you over filling. Fold right and left sides toward center, and roll up. Halve if desired; serve with additional salsa.