Check out this awesome recipe for Chicken and Cheese Burrito Bake from Wild Thyme from chef, Allison Davis!

Chicken and Cheese Burrito Bake 

1 rotisserie chicken – pulled off the bone and seasoned with salt and pepper

1 12 oz package of shredded Mexican cheese blend

1 package of soft flour tortillas

1 bunch of green onions- diced

3 garlic cloves minced

1 quart of chicken stock

2-3  tbsp of arrowroot starch

1 TBSP of coconut oil or olive oil

1 bunch of cilantro- coarsely chopped

salt and pepper to taste

Fresh limes for garnish

Hot sauce – optional

In a medium sauce pan heat the tablespoon of coconut oil on medium to high heat.  Add the green onions and garlic and saute for about 1 minute or until soften.  Add the arrowroot starch and stir just to coat the vegetables.  Pour in the chicken stock and allow the liquid to come to a boil and the starch to thicken the stock like a gravy.  Add a handful or two of the Mexican cheese and stir to create a delicious creamy cheese sauce. Add half the bunch of chopped cilantro and  season with hot sauce if you prefer a more spicy cheese sauce.  Season to taste with salt and pepper

Take the pulled rotisserie chicken and add about a 1/2 cup of the mixture to a flour tortilla along with 1/4 cup of cheese and roll up like a burrito and place in a 8*8 glass baking dish.  Continue this process until the tray is full and the burritos are lined up in the pan.

Pour the cheese sauce over the top and sprinkle the top with any remaining cheese and cilantro.

Bake at 375 degrees until the cheese is melted and blistered about 15-20 minutes.

Allow to cool slightly and serve with lime wedge as garnish.