Chicken Enchilada Burritos Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups shredded cooked chicken
1/2 can diced black olive
1 cup diced yellow onion
1 cloved minced garlic
1 cup red enchilada sauce
Salt, garlic salt and pepper to taste
2 cups shredded sharp cheddar cheese
2 cups cooked pinto beans or canned beans (strained)
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Directions: |
Directions:I made these after making chicken enchiladas. I had more of my enchilada mixture left once I ran out of tortillas and though why not. Let's just throw them in a burrito and freeze them. So that's what I did.
You can use any kind of chicken you prefer. I had about 3 cups cooked chicken leftover. I had boiled a whole chicken and shredded the meat.
My pinto beans came from a pot of pinto beans I had made. You can use whatever beans you like.
Combine all ingredients in a bowl together. Layer about 3 tablespoons onto burrito size flour tortillas. Wrap your burritos. I like to freeze my burritos. I do a flash freezing method that works very well. I put the burritos on parchment paper on a baking sheet and put them in a freezer just like that without covering them for 1 hour. I then put them into gallon sized ziplock bags and store them in the freezer for whenever I want to use them. They take about 2 1/2 minutes in the microwave and always come out good. |
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Number Of
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Number Of
Servings:12 Burritos |
Preparation
Time: |
Preparation
Time:30 Minutes |
Personal
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Personal
Notes: This was inspired by Billy's mom Barbara Gallian's enchilada recipe. The picture above is her with my daughter Melody Eve Hurt trick or treating when she was 2 years old.
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