This recipe is for 4 burritos, so feel free to use more ingredients as needed.
Shredded Chicken
1 lb Boneless skinless chicken
Salt and Pepper
½ Tbs Olive oil
½ Cup chicken broth
1 small can Tomato Sauce
Directions
In a pan, add olive oil, broth, and tomato sauce to medium high heat
Place salted and peppered chicken into pan and cook on medium high heat 5 minutes each side
reduce heat to med low and simmer covered for about 20 more minutes flipping the chicken to the other side a couple of times throughout.
You’ll notice all of the broth and sauce start to cook into the chicken. You’ll know it’s done when it can easily be pulled apart with a fork and is cooked thoroughly throughout. Remove from heat and place on a plate. I shred my chicken the old school way – two forks. Just criss-cross the forks and pull the chicken apart to whatever thickness makes you happy. Shred to your heart’s desire.
1 package wild rice – cooked according to package directions
1 can refried BLACK beans (I was skeptical, but it was great)
1 can enchilada sauce
2 Cups shredded cheddar cheese
1 can sweet corn
4 fresh flour tortillas (I use the uncooked ones from Costco, they’re so great and the closest thing to homemade – since so far, my tortilla making skills are poo)
1 fresh plum tomato - diced
Preparation
Preheat oven to 400. Add a thin layer of enchilada sauce to the bottom of a baking dish – this will keep the burritos from sticking.
Cooking the tortillas and not letting them burn… is a skill. It involves med low head and a lot of flipping.
Prepare the burritos in any order you like.
I did:
Black beans, then wild rice, then chicken, a little cheese, small drizzle of enchilada sauce (Chris’ also had a little corn too). Roll up that burreet and place it in the baking dish.
Once all your burritos are in the dish, pour remaining enchilada sauce to cover them and top with cheese. Cook in the oven for about 20-30 minutes (you be the judge) and then let them cool for 10 minutes or so before eating. Cooling them a little will give the sauce a chance to set and not be too runny. Garnish with the diced tomato and enjoy! This is a delicious burrito!
Shredded Chicken
1 lb Boneless skinless chicken
Salt and Pepper
½ Tbs Olive oil
½ Cup chicken broth
1 small can Tomato Sauce
Directions
In a pan, add olive oil, broth, and tomato sauce to medium high heat
Place salted and peppered chicken into pan and cook on medium high heat 5 minutes each side
reduce heat to med low and simmer covered for about 20 more minutes flipping the chicken to the other side a couple of times throughout.
You’ll notice all of the broth and sauce start to cook into the chicken. You’ll know it’s done when it can easily be pulled apart with a fork and is cooked thoroughly throughout. Remove from heat and place on a plate. I shred my chicken the old school way – two forks. Just criss-cross the forks and pull the chicken apart to whatever thickness makes you happy. Shred to your heart’s desire.
1 package wild rice – cooked according to package directions
1 can refried BLACK beans (I was skeptical, but it was great)
1 can enchilada sauce
2 Cups shredded cheddar cheese
1 can sweet corn
4 fresh flour tortillas (I use the uncooked ones from Costco, they’re so great and the closest thing to homemade – since so far, my tortilla making skills are poo)
1 fresh plum tomato - diced
Preparation
Preheat oven to 400. Add a thin layer of enchilada sauce to the bottom of a baking dish – this will keep the burritos from sticking.
Cooking the tortillas and not letting them burn… is a skill. It involves med low head and a lot of flipping.
Prepare the burritos in any order you like.
I did:
Black beans, then wild rice, then chicken, a little cheese, small drizzle of enchilada sauce (Chris’ also had a little corn too). Roll up that burreet and place it in the baking dish.
Once all your burritos are in the dish, pour remaining enchilada sauce to cover them and top with cheese. Cook in the oven for about 20-30 minutes (you be the judge) and then let them cool for 10 minutes or so before eating. Cooling them a little will give the sauce a chance to set and not be too runny. Garnish with the diced tomato and enjoy! This is a delicious burrito!
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