Grant made the most amazing burritos last night. Seriously, they are better than any Qdoba or Cafe Rio burrito I have ever had. I don't know if it was the queso or the cilantro that we used, but it was incredible.
Ok, here is each element of our burrito:
Chicken: Cook a couple of chicken breasts until they are almost done. Cook on low temperature for a long amount of time for best results. Shred the chicken and let it simmer on low in mild or medium enchilada sauce for about 15-20 minutes (we prefer green enchilada sauce).
Guacamole: Get a couple of soft avacados and beat those in with milk (about 1/8 of a cup--we just play it by ear) and garlic (garlic powder also works). When you have the consistency you want, add in some crushed red pepper (not a lot) and put in the fridge for about 15-20 minutes.
Queso: We used this recipe for the queso and we used a little bit more milk than asked for because some of the milk cooked out as we were cooking the other things at the same time. You don't want the cheese to harden, so add milk as you go to keep it soft.
Rice: We have a rice-cooker, so we put in white rice (you can also use brown rice), a little bit of cilantro, and about a lime per cup of rice. We just squeeze out the lime juice. Before we cooked it, we let the rice, lime juice, and cilantro sit in the water to let the flavor soak into the rice (do this for about 10 minutes), then we cooked it.
Lettuce: Do NOT use iceberg lettuce. Romaine or green-leaf is the best.
Sauteed onions/peppers: Optional, but not necessary.
Corn: We just used canned corn and warmed it up in the microwave.
Put in wheat or white tortillas (we used wheat and it was actually really good!).
Just a few tips about the burritos--you don't need to add salsa or cheese because the salsa flavor comes from the enchilada sauce, and the cheese you already have with the queso. Also, you don't need to add a lot of queso to your burrito to get the flavor. More is less with the queso.