07 November 2009

Chicken Burritos

Earlier in the week I cooked two chickens in the crock pot and shredded the meat. This is a great "make ahead" thing since the shredded meat can be used for so many things.

Today for lunch, I took one of the 2-cup bags of chicken and used it to make Chicken Burritos. Super easy, super tasty and super satisfying.
This is one of the most versatile things on our regular menu. You can look in the fridge and pantry and add whatever you want or whatever you have that just needs to be used up. Beans, veggies, cheese, rice etc. Today though, I went basic.








Chicken Burritos
  • 2 cups shredded cooked chicken meat
  • 2 cups shredded colby jack cheese
  • 8 burrito sized flour tortillas
  • 1 tablespoon taco seasonings
Take your taco seasonings and mix them into the chicken meat. Set aside and let the flavors meld for 15 min or so.

Warm your tortillas.


Place 1/4 cup of cheese slightly off center of the tortilla. Place 1/4 cup of chicken on top of the cheese.




Fold in the sides of the tortilla and roll tightly over the filling. Place seam side down on baking sheet.

Spray or lightly brush the tops with olive oil.


Bake at 350 degrees for 10-15 min. Until the tops begin to brown.

These get nice and flaky and slightly crispy.
Serve with whatever condiments you like with Mexican foods. If it had been supper instead of lunch, I would have made some Mexican Rice and beans to go with them.

I served them today with one of my favorites, sour cream mixed with some hot salsa.

OAMC: These are great for OAMC too. They freeze nicely and heat up quickly and are nice and crisp. Assemble, freeze, then wrap individually in plastic wrap and foil. Place in zip top bag and freeze. To heat: place in 350 degree oven for 15 min thawed, 45 min frozen.

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