In a small bowl combine marinade ingredients. Pour the mixture over the chicken breasts and Marinade overnight.
Cook the chicken on your barbecue or indoor grill over med-high heat for 5-6 minute per side, or until done. Slice the chicken into bite-size chunks.
Add the enchilada sauce to the rice. Put on the rice over low heat, uncovered, and cook until hot.
Heat the tortillas in a steamer, or wrap them in moist towels and heat on high for 25-30 sec. in the microwave.
Build the burrito by spreading 1/4 of the chicken down the middle of one of the tortillas. Leave room at the end for folding. Spread 1/4 of the rice over the chicken. Sprinkle a heaping tablespoon of each of the cheeses over the rice. Sprinkle sliced green onions to taste. Fold up.
You may want to heat up each burrito in the microwave for 20-30 sec. to help the cheese melt.
NOTES : I also spoon a little more enchilada sauce over chicken mixture.