 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
I needed to use up some leftover chicken, and I didn't want to feel like I was eating chicken again . It was the fastest burrito I've ever made, and I'm going to freeze the leftovers individually. Who needs to purchase frozen burritos when you can make your own with ingredients you have on hand. The only thing I did differently is I used around 7 ounces of green chilies and instead of the burrito seasoning mix I added my own seasoning (fresh cilantro, garlic, cumin, and chili powder). Recipe from America's Best Church Supper Recipes/Jennifer Shafer (Durham, NC). Ingredients:
3 cups cooked chicken (shredded) or 3 cups beef (shredded) |
16 ounces salsa |
16 ounces refried beans |
4 ounces green chilies, drained and chopped |
1 1/2 ounces burrito seasoning mix (one envelope) |
1/2 cup water |
16 flour tortillas, warmed (8 inches) |
16 ounces monterey jack cheese, cut into 5-inch x 1/2-inch strips |
Directions:
1. In a large skillet or saucepan, combine meat, salsa, beans, chilies, seasoning, and water.
2. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes or until heated through.
3. Spoon abour 1/3 cup off-center on each tortilla and top with a cheese strip.
4. Fold edge of tortilla nearest filling over to cover.
5. Fold ends of tortilla over filling and roll up.
6. Wrap individually in aluminum foil.
7. Freeze for up to 2 months.
|
|