These burritos are easy to make and require mostly "things on hand". They are so easy to throw together, they take under 30 minutes start to finish if you have pre-cooked or canned chicken. Did I mention that they are DELICIOUS? All of the amounts can be played with to suit your tastes. You can also round up the chicken or add an extra can of your favorite ingredient to get 10-12 burritos out of the recipe. There is so much enchilada sauce that it can even be split into two 9x13's for a double batch. Enjoy!
Green & White Chicken Burritos
2 chicken breasts, cooked and shredded (or 1-2 cans)
1 can cream of celery soup (cream of chicken is okay)
1 4.5 oz can chopped green chilis
1 can white beans, drained & rinsed
1 tsp onion salt
1/2 tsp garlic powder
1 Tbs cumin
2 cups cheese (monterey jack is great, or a mexi blend)
1 large can green enchilada sauce (I use Las Palmas)
8 8" flour tortillas
Mix soup, chilis, beans, chicken and seasonings. Butter bottom of 9x13 pan. Pour about 1 cup sauce in bottom and spread around. Fill and roll each tortilla with about 2/3 cup filling and a handful of cheese. Pour remaining sauce over burritos. Sprinkle with remaining cheese. Bake uncovered at 350 for 15-20 minutes until bubbly. This recipe freezes well.
Just a reminder, I consider this "food storage" because cheese and tortillas both freeze well (so long as you allow 2+ days for them to fully thaw in refrigerator) and you can always use canned or pre-cooked and frozen chicken breasts.
Tuesday, November 3, 2009
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