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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Easy to put together! My Mom gave this to me when I moved into my first apartment. It makes 8 big ones so you'll definitely have tasty leftovers! I like to add some chili powder and garlic to my chicken while it cooks, too. Also, I always keep a bag of frozen breasts ready to go; they're great for this recipe. Go ahead and substitute any meat, steak or ground turkey. Delicious served with sour cream or guacamole! Ingredients:
2 cups boneless skinless chicken breasts |
1 (15 ounce) can refried beans |
32 ounces picante salsa, divided |
3 cups cheddar cheese or 3 cups colby-monterey jack cheese, shredded, divided |
1/2 cup onion, finely chopped |
1 cup tomato, diced |
8 burrito-size flour tortillas |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Cook chicken in skillet with seasonings to taste.
3. While chicken cooks, mix together refried beans, 16 oz salsa, 1 cup of cheese, onion and tomato.
4. Shred cooked chicken and add to bean mixture.
5. Put 1/8 of mixture into each tortilla, roll and place in ungreased 9x13x2 inch pan.
6. Pour the other 16 oz salsa over burritos.
7. Bake in oven 30 minutes.
8. Remove from oven and add the last 2 cups of cheese over the burritos.
9. Return to oven for another 15 minutes or until cheese is bubbly and brown.
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