Saturday, November 20, 2010

Enchilada Style Chicken Burritos

Another favorite leftover chicken recipe.

2 cups cooked chickehn, chopped or shredded (we like the Mexican chicken or lefttover rotisserie/roasted chicken, canned chicken also taste good just rinse it first)
1 package Vigo black beans and rice, cooked
1 can black beans drained and rinsed
1 1/2 cups Colby-Jack or Cheddar cheese
10 tortillas
1 small can red enchilada sauce

Prepare the Vigo beans and rice according to package directions.  Mix chicken, beans and rice, and canned beans.  Add 1 cup of cheese and mix together.  Pour a little sauce on bottomo of 9x13 pan.  Fill tortillas with chicken mixture, place in pan, pour remaining sauce on top and then sprinkle with cheese.  Cook 30 minutes at 350 degrees.

*Note this can be made ahead and frozen.  Just cover enchiladas with aluminum foil and freeze.  Remove from freezer and thaw in fridge for about 1-2 days, then bake a little longer.

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