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Thursday, December 5, 2013

Baked Chicken Burritos {Freezer Friendly!}

I've been craving Mexican like it was life or death with this pregnancy.  Chips?  Yes.  Salsa covering everything?  Yes.  Warm, gooey bursting-at-the-seams burritos?  Triple yes.

You see up until about two weeks ago I have never in my life made burritos.  Plenty of enchiladas, but not burritos.  {Essentially the same thing in my book}.  So I started looking at different recipes and then I just said to heck with it and made up my own.

You see, that is what food bloggers can do, make up whatever recipes we want to and shove them in your face. In the hopes that you like it of course.

So for these I used my homemade refried beans and my own versions of Mexi-rice and shredded chicken. Please by ALL means you don't have to do them exactly as I did.....but I way say they turned out stellar! The husband even woke me up at 2 a.m. after he got off work one night to tell me how good they were and that he ate two.  {I was so happy he did that.....}

What is even better is that these burritos can be prepped and stashed in the freezer for later meals.  Simply stuff, roll and then roll in tin foil.  Place in a large plastic baggie with these instructions written on the outside.

"Let thaw for at least one hour, then bake with the foil on at 375 degrees for 30-40 minutes or until the inside of the burrito is warm".

Simple, simple, simple!  And I'm proud to announce we still have a few left in the freezer.

Baked Chicken Burritos

Print this Recipe!
8 large burrito sized flour tortillas
2 c. refried beans
3 c. Mexican rice
2 large boneless, skinless chicken breasts
chili powder
shredded cheddar cheese
sour cream
fresh cilantro

1.  To prepare shredded chicken.  Preheat oven to 375 degrees.  Lay thawed chicken breasts on a cookie sheet.  Liberally sprinkle with cumin, chili powder, salt and pepper.  Bake for 30 minutes or until juices run clear.  Allow to cool and shred.
2.  To prepare Mexi-rice.  Using brown or white rice cook according to box directions, enough for 3 c. of cooked rice.  Use only half of the recommended water and replace the rest of the water with salsa.  When rice is done, fluff with a fork and toss in a handful of freshly chopped cilantro.
3.  Make an assembly line for the burritos in this order.  Tortilla, beans, rice, chicken, salsa, shredded cheese and sour cream.  Place this mixture at one side of the tortilla.  Fold in the sides of the tortilla and roll up.
4.  If baking immediately, place the burritos seam side down on a baking sheet.  Preheat the oven to 375 degrees.  Bake for 25-30 minutes or until golden brown and hot all the way through.  Serve with your favorite Mexican sides: sour cream, guacamole or salsa.
5.  If freezing, wrap the burrito in foil and place in a large plastic baggie.  Will stay fresh in the freezer for up to 3 months.

So this weekend the kids are heading to their grandparents and I am looking forward to many things - dinner with a girlfriend, working on the blog {never ends!}, breakfast with a long-lost friend, holiday baking with my high school girls and maybe, just maybe de-cluttering my house!

I haven't even started Christmas shopping.  I'm usually a last minute gal.  I'm sure that won't change this year.

Enjoy these burritos!

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