Make-Ahead Chicken Burritos
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Make-Ahead Chicken Burritos
These are hearty and filling! They take a little more work, but well worth the effort.
Yield: 10 servings
- 3
-
5
boneless, skinless chicken breasts
- 3
- 1
- 2
- 1
- ½
- 1
- 1
- ½
- ¼
- 8
-
2
cans (16 oz each) refried beans
- 10
-
10
pieces of non-stick aluminum foil (large enough to wrap folded burritos in
Saute chicken breasts in skillet in 2tbsp olive oil until cooked through. Cool and shred. Set aside.
Meanwhile, in 12-inch skillet, saute onions, red pepper, green peppers and jalapeno pepper in 1 tbsp olive oil until crisp tender. Sprinkle with pepper and stir.
In Dutch oven or large skillet, combine tomatoes, chili powder, oregano, salt and cloves. Stir to mix. Bring to a gentle boil, reduce heat and simmer uncovered, stirring occasionally, about 20 minutes. Add chicken and simmer 5 minutes longer.
Empty refried beans into small bowl and stir until soft.
Lay out pieces of aluminum foil on counter. Place a flour tortilla on each piece of aluminum foil.
Spread ¼ cup refried beans in center of each. Top with ½ cup chicken mixture, ¼ cup cooked onion-pepper mixture and ¼ cup cheese. Fold bottoms of tortillas over filling, fold in sides and roll up.
Wrap burritos individually in foil for oven heating. Place in zipper-type plastic freezer bags. Seal. Can be frozen for up to 3 months.
To heat. Thaw frozen burritos. Leave in foil. Place burritos on cookie sheet and place in a 350 degree oven for 30 minutes.
Per burrito: 627 cal. 39g protein, 68g carb, 16g fat
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