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LeShel's Burritos

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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.

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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
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