Ingredients
- 2 1/2 cups shredded, cooked boneless chicken breasts
- 1 cup crumbled queso fresco cheese (half of an 8-ounce block, when crumbled, will fill 1 cup)
- 1/4 cup chopped green onions
- 1/4 teaspoon ground cumin
- 1 garlic clove, minced
- 4.5-ounce can chopped green chilies, drained
- 16-ounce can refried beans
- 8-inch flour tortillas
- Cooking spray
Directions
- Sprinkle chicken with salt and pepper and bake at 375° until cooked all the way through (about 25 minutes). Shred cooked chicken. I prefer to shred it with my stand mixer, set to medium for about 1 minute, using the metal flat beater attachment.
- Preheat the oven to 500°.
- Add cheese, onions, cumin, garlic, and chilies to the shredded chicken. Mix on low until evenly incorporated.
- Spread 1/4 cup of beans down the upper third of each tortilla. Top the beans with 1/2 cup of chicken mixture. Fold in the sides and roll up.
- Place rolled tortillas, seam side down, on a large rimmed baking sheet sprayed with cooking spray. Coat the tops of the burritos with cooking spray as well.
- Bake at 500° for 7 minutes. (Optional: serve with green salsa.)
Yum yum yum yum yum!
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