In a large bowl, whisk together the lime juice, honey, garlic and chili powder. Add in the chicken and toss to coat. Place in the fridge for 15-30 minutes, covered with plastic wrap.
Prepare the rice and beans.
Meanwhile, in a medium bowl, whisk together the slasa verde and heavy cream. Set aside.
Heat the tortillas until pliable. Fill with rice, beans, chicken, and a sprinkle of colby jack cheese. Fold up both ends and roll tightly to close.
Place the burritos on a baking sheet and spoon the sauce over each one. Sprinkle with mozzarella cheese.
Bake at 350 degrees F for 20-30 minutes (or we like to have the fillings all warm and then just stick the burritos under a broiler to melt the cheese).
Serve with pico de gallo, cilantro, and / or sour cream
Burritos can be frozen if you do not add sauce, and wrap the burritos individually in plastic wrap and foil then place in freezer bags for up to 3 months. To reheat freezer burritos, bake at 350 for 15 minutes or until cooked through.
Smothered Honey Lime Chicken Burritos
Amount Per Serving (1 g)
Calories 413Calories from Fat 216
% Daily Value*
Saturated Fat 11g69%
Vitamin A 878IU18%
Vitamin C 2mg2%
* Percent Daily Values are based on a 2000 calorie diet.