Shredded Chicken Burritos
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Meat Main Dish
,
by
Miranda
on
10:59 PM
0
Oh man I was craving an awesome Mexican meal since we came back from Thailand so I tried my friend Megan's recipe for these chicken burritos and they totally hit the spot, they are so good! Great way to use leftover rice or chicken. These would be even easier if I cooked my chicken a few hours before or in the crockpot but we had this with homemade salsa and black beans. Delicious.
Shredded Chicken Burritos
3 chicken breasts
3/4 c. uncooked rice
2 small onions, chopped
1/2 green pepper, choppped
1/2 yellow or red pepper, chopped
5 garlic cloves
3 T. butter
1/2 c. water
1/2 block (1 t.) chicken bullion
1 t. cumin
2 t. chili powder
1/4 t. salt
1/4 t. pepper
1/2 t. oregano
6 10 inch flour tortillas
1/2 block any cheese, shredded
Toppings: cilantro, sour cream, salsa
Boil 1 1/2-2 c. water and cook the rice.
In a skillet, melt 1 T. butter. Season the chicken breasts with salt and pepper, and saute, whole, in the skillet. Once finished, remove to a plate. When cooled, shred the chicken using two forks to pull it apart.
Add 1 T. butter to the same skillet. Add onions, peppers, and garlic. Saute until soft. Add the cooked rice and stir to combine. Add water, chicken buillion, cumin, chili powder, salt, pepper and oregano. Stir to combine and cook until water is absorbed. Add the shredded chicken and stir to combine, coating chicken with seasonings. Remove from heat.
Spoon a heaping 1/2 c. into each tortilla. Top with 2-3 T. cheese. Fold both ends over, then roll the burrito up. Place on a butter grill or skillet and grill until brown and golden on each side. (If you'd rather, you can bake them in the oven for a few minutes, or pop them into the microwave to get a more "taco bell" like feel to the tortilla. :)) Top with whatever you want!
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