Wednesday, November 4, 2009

Easy Green Chile Chicken Burritos

I will be the first to admit that this recipe is not authentic mexican food or is it the best mexican food that you will ever have. It is so easy though and a great make ahead dinner. I am always looking for items that I can put together over the weekend that I can just throw in the oven and heat up when I get home from work during the week. This is one of those recipes that is ideal for this and my family loves it.

The burritos stay really soft because of all of the enchilada sauce. They also have a ton of cheese in and on them. You start with shredded chicken and have have lots of options for cooking the chicken. If you want to go really easy then you can start with a rotisserie chicken. I have baked, grilled and sauteed the chicken in the past. I actually cooked the chicken in the crockpot this past time while I was at work.

I have never made this with red enchilada sauce, but it may taste good. I also use a monterey jack/colby mix for the cheese, but I imagine that it would be fine with cheddar as well. These are great served with salsa, sour cream and/or homemade guacamole if you have it.

Easy Green Chile Chicken Burritos
7 flour burrito sized flour tortillas
2 cans green enchilada sauce
4 cups of shredded cheese
3 chicken breasts, cooked and shredded
2 green peppers, sliced
2 onions, sliced
1 tsp of season salt
3 TBL butter

- Saute the green peppers and onions in the butter and season salt. Cook until tender.
- Line a 9x13 pan with foil and spray with non-stick spray
- Pour about 1/4 cup of enchilada sauce in the pan and spread on the bottom.
- To build your burritos, take a flour tortilla and place about 1/4 cup of chicken in a line in the middle and about 1/8 of a cup of peppers and onion mix on top. Cover this with about half a handful of cheese and then about 2 TBL of sauce on top.
- Roll into burritos and place in the pan.
- Once you finish then you take the rest of the sauce and pour it overtop of the burritos. Then cover with the rest of the cheese.
- Cover with foil and bake at 350 for 20 minutes.
- Uncover and then bake for another 15 to 20 minutes until cheese is good and melted but not burnt.

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