These burritos are stuffed with chicken marinated in a bright jalapeño lime sauce. Mixed with spinach and green chilis. Topped with plenty of salsa and cheese, then baked to create an enchilada style burrito.
Put the jalapeño, garlic, onion, lime juice and zest, olive oil, salt and pepper in a food processor and blend until pureed.
Marinate the chicken pieces in the jalapeño lime mixture in a Ziploc bag for 30 minutes - coating the chicken pieces well. Chicken can be marinated ahead of time and refrigerated longer - up to 24 hrs.
While the chicken is marinating, thaw spinach and squeeze out as much water as possible. Set aside. (Give it a good head start by defrosting it a little in the microwave.)
When chicken is done marinating, heat cast iron or heavy skillet over medium-high heat.
When the surface is hot (test with drop of water), pour in enough oil to coat the bottom of skillet. Add the chicken, then reduce the heat to medium. Fry chicken 5 - 7 minutes per side until each side is golden brown. (TIPS: 1. Don't crowd the pan, do it in two batches if your pan can't accommodate the chicken. 2. If the chicken sticks to the pan, it’s not ready to be flipped yet. Wait another minute or two and it should release - forcing it will remove all the good searing!)
Allow chicken to cool slightly then shred with two forks.
Mix shredded chicken, chilis and spinach along with 1/2 of the cheese.
Warm the tortillas in the microwave for a few seconds, until they are more pliable for rolling.
Place 1/2 cup salsa in the bottom of a large baking dish to prevent burritos from sticking to the dish. Spread up the sides as well.
Fill the tortillas with heaping 1/2 cup of the mixture and roll up, placing seam side down in the baking dish.
Top the tortillas evenly with the remaining salsa so all the tortillas are covered well.
Serve with fresh pico de gallo and avocado slices.