This is a great recipe because it keeps things easy, inexpensive plus it freezes well. You can change up this recipe any way you want depending on your tastes or what you have on hand. Below is my recipe, and some ideas for changes.
If you don’t have leftover chicken, there are a few ways you can quickly and easily cook your chicken. You can either grill it, boil it, or my new favorite way broil it. I just put the breasts on a broiler pan under the oven for about 4-8 minutes (depending on the thickness of the meat), then turn and cook another 4 minutes. Let rest until juices redistribute, and dice. I freeze whatever I don’t use.
Southwestern Burritos
1 can refried beans or homemade refried beans
1/3 cup salsa
1 small can green chiles (optional)
1 cup shredded cheddar or Monterrey jack cheese (plus more for topping)
8 medium tortillas
1 cup cooked chicken breast, diced
1/2 tsp each of cumin and chili powder
- Mix all ingredients except for tortillas and cheese, in a medium bowl, for filling.
- Spread about 1/4 cup of filling onto tortilla and top with cheese, fold up sides and roll up.
Tip: If tortillas are dry and not bending well, heat in microwave for about 10 seconds to soften them up. Mine in this picture was dry and I forgot to heat, so it cracked, still worked, just not as pretty 🙂 . - Top with a little cheese and bake in a 350 degree oven for about 15-20 minutes.
Frozen Tortillas: I don’t recommend thawing, that makes them soggy, just cook in aluminum foil for 30 minutes in a 350 degree oven. - Garnish with your favorites like: sour cream, diced tomatoes, black olives, green onions, guacamole, salsa, hot sauce (Red Hot is my fav!), or anything you like!
Ways to Morph this recipe:
- use ground beef or no meat at all
- use refried black beans
- add cooked onions and peppers for more of a “fajita” style burrito
- omit spices
- use green salsa
