Skip to main content

LeShel's Burritos

Image
By Amy
2 large chicken breasts, cooked & shredded
1/2 small red onion, diced
1 green pepper, diced
2 cloves garlic, minced
1 large can enchilada sauce, red or green
2 Tbsp. olive oil
1 pinch of cumin
1 pinch of chili powder
salt and pepper to taste
2 cups shredded cheese
burrito size tortillas
spanish rice
black or refried beans

Saute garlic, green pepper and onion in oil to desired tenderness, add chicken and seasonings. Add 3/4 of the can of enchilada sauce and cook for 5 min.

Roll up in a tortilla shell:
beans, rice and chicken mixture

Place in pan in a row and cover with remaining enchilada sauce and sprinkle cheese on the top.
Bake in 400 degree oven until cheese is melted and heated throughout.
Labels:

Comments

Chels said…
Kristine said she makes spanish rice by adding about ½ to 1 cup of salsa to white rice. Do you (or LeShel) have another version?
7/08/2011
Post a Comment

Popular posts from this blog

Easy Donuts

By
Joe introduced me to these, and Paula Deen has a recipe for them on Food Network . So I am jumping to the conclusion that they are popular in the South... :) Here's how we made ours. Heat 2 inches of vegetable oil in a large pot on medium heat. You want to heat to about 350 degrees, so we used a candy thermometer to monitor the temp. Prepare the toppings. Note - For the toppings, we didn't actually measure any of the ingredients, just eyeballed it. But this is about how much we used. Glaze: 1/2 cup powdered sugar 1 Tbsp milk (add more to thin as necessary) Whisk together, set aside. Chocolate Glaze: 1/2 cup powdered sugar 2 Tbsp cocoa powder 1 Tbsp milk (add more to thin as necessary) Whisk together, set aside. Cinnamon Sugar Coating: 1/2 cup powdered sugar 2 Tbsp Cinnamon Whisk together in a dish with a lid or a paper bag, set aside. Peanut Butter Chocolate Glaze: 1/2 cup powdered sugar 2 Tbsp cocoa powder 1 Tbsp milk 2 Tbsp peanut b...
8 comments
Read more

Amy's Southwestern Chicken Lasagna

By Amy
I went to Houston, TX to visit my sister last week and ate some very yummy Southwestern Chicken Lasagna in a little cafe there. I knew my hubby would love it so I tried recreating it for his birthday dinner last Sunday. It wasn't exactly the same, but everyone loved it and Mike immediately put it on his top ten list. So here's my version: 3 or 4 marinated, grilled chicken breasts, chunked (I used a fajitas marinate from a bottle) 12 lasagna noodles 1 Tbsp. olive oil 1 green bell pepper, chopped 2 cloves garlic, chopped 1 or 2 Tbsp. canned Jalapeno peppers, diced 1/2 cup frozen corn kernels 1 (15oz.) can black beans, rinsed and drained 1 (15oz.) can diced tomatoes 1/2 cup salsa 1/2 cup chopped green onion 1/2 tsp. chili powder 1/2 tsp. cumin 1/2 cup chopped fresh cilantro, divided 1 cup ricotta cheese 1/4 cup sour cream 8 oz. monterey jack cheese, shredded 6 oz. mozzarella cheese, shredded, divided 1. Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a ...
3 comments
Read more