kathy racoosin buritto 1kathy racoosin burittos

burritos
easiest way to cook chicken & a crowd pleaser
Write a review
Print
Ingredients
  1. 1 pkg boneless, skinless chicken breasts
  2. enchilada sauce
  3. salsa
  4. jalapeños
  5. refried beans
  6. fajita seasoning
  7. shredded cheese (fiesta blend is nice)
  8. brown rice
  9. tortillas
  10. olive oil
PREPARE THE CHICKEN
  1. heat a pot full of water and place chicken in the water. cook on medium heat for about 15 minutes stirring occasionally. remove chicken (when it's slightly pink on the inside) to a cutting board. when the chicken is cool enough to handle, slice and trim the fat from chicken. add a package of fajita seasoning, mix and set aside. spray the bottom of a pan & preheat over to 375.
  2. PREPARE THE BURRITOS: spread the refried bean mix on the tortilla, add some cheese, chicken and rice to taste. roll and place in pan. repeat - brush tortillas with olive oil, sprinkle with cheese and add jalapeños. bake about 20-25 minutes until golden.
  3. heat enchilada sauce and add some to plate for color and flavor.
Notes
  1. it easy to turn the burritos into enchiladas by adding the enchilada sauce to the pan and bake in the oven. I like to serve the sauce on the side and have more crunch to the tortilla.
Kathy Dishes http://kathydishes.com/

IMG_1164frozen rice is a good time saver. i tried brown rice tortillas and will not buy them again. they crumble to easy. 

IMG_1166this is hands down the easiest way to cook chicken. heat water and place raw chicken in the water. love that the raw chicken doesn’t touch anything in the kitchen!

IMG_1167mix a little salsa with the refried beans to make it easy to spread on the tortillas  (this time I used “black bean refried beans…that’s why they are so dark) 

IMG_1169it’s pretty quick to assemble these when everything is in a bowl and ready to go. i add just a little cheese on the inside and some on the outside to visually please the taste buds 🙂

IMG_1170 this chicken is slightly pink but ,I’m not worried because it will cook more in the tortilla. the rice is still frozen but, that’s ok. Please email me if  you have questions. Thanks for your visit. Kathy

Categories: beans, grain, poultry

3 Responses so far.

  1. Vicky says:

    Yummy!!! This is a must do dish!

  2. Heather (mtl) says:

    Really simple and sounds soo deelish. I always keep my leftover rice frozen for this very reason. Nutritious, fast and practical!
    Thanks for the ideas, Kath!

  3. AngieB says:

    Yum! I just saved my first recipe in my new yumprint account!

Leave a Reply

You must be logged in to post a comment.

Recent Recipes

Recent posts

Roasted Vegetable and Refried...

Posted on Apr - 15 - 2014

0 Comment

cong pow chicken my...

Posted on Apr - 10 - 2014

0 Comment

roasted asparagus

Posted on Mar - 4 - 2014

0 Comment

Cranberry Muffins with Orange

Posted on Nov - 26 - 2013

0 Comment