No secret that Connie and I don't "do" hot, spicy foods. Zero tolerance. So, we pretty much bastardize every Tex-Mex recipe there is to make them Northern Ohio tolerable. This is another one.
Preheat the oven to 400.
On the grill, I grilled two good sized boneless chicken breasts. While I was doing that, I sautéed about half of an onion and some minced garlic in Canola oil in a large sautée pan on the oven top. All the while, I was microwaving a bag of rice.
When the chicken was finished, I shredded it and added it to the onions/garlic. Then added the rice. Then I took some Sweet Baby Ray's BBQ sauce (I think hickory and brown sugar) and liberally stirred it in to the mix. I added about 2 Tbl of Fireball Cinnamon Whisky. (There. There's your heat.)
I only had the big burrito sized tortillas, so they had to do. I sprayed the bottom of a square baking pan that the burrito sized tortillas would fit in. Then I added some BBQ sauce.
After letting my rice/chicken/BBQ sauce simmer for awhile, I added it to the middle of the burritos along with some shredded CoJack cheese. Folded them up tightly and placed them in the baking dish. Whole thing made a total of four, with a little bit to pour over the top.
I poured BBQ sauce over the top, along with a healthy bit of shredded cheese. Covered with foil, and baked for about 25 minutes.