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

Auntie Katie's Pizza Dough

By
1 pkg Yeast (1TB) 1 TB Sugar 1 1/2 C Really warm water Put the water in a bowl and sprinkle the yeast and sugar on top and let set until foamy. For extra speed I set the bowl in the sink with HOT water surrounding the bowl. This will help the yeast activate faster. Add 2 1/2 C Flour 1 tsp Salt Mix all together. Let rise until double in bulk. (For a speedy trick I put it in the oven on no more than 100 to help it rise faster.) Punch down and grease one cookie sheet and spread dough over to fit the sheet. Don't put toppings on it yet. Poke it with a fork just enough so it doesn't puff up. Bake at 400 for 10 minutes. Or just before it turns brown. Bring it out and top with sauce and cheese and toppings. Put it back in the oven and bake until cheese melts. For me it is all about the sauce you use and the kind of cheese I still have yet to find the perfect combo but we LOVE the crust especially since you pre bake you won't ever have it come out doughy. Enjoy
Post a Comment
Read more