Factory Grande Burrito
Serves 2
Sautéed Chicken and Onions – recipe below
1 c Cilantro Rice – recipe below
2 large flour tortillas
¼ c Guacamole
½ c Pepper jack cheese, shredded
¼ c Salsa
¼ c Sour cream (optional)
¼ c Enchilada sauce
½ c Refried
2 skinless boneless chicken thighs or breast, sliced thin
beans
¼ c onion, diced
¼ c bell pepper
2 T vegetable oil
½ t chili powder
¼ t cumin
¼ t salt
¼ t black pepper
Add 2 T vegetable oil to a non stick pan. Add chicken to pan under medium heat, add chili powder, salt, cumin, and black pepper, stir and mix well. When it’s halfway done add bell peppers and onions. When the chicken is no longer pink remove from heat and set aside.
Cilantro Rice
2 ½ c chicken
1 c long grain white rice
¼ c canned, fresh or frozen corn
1 roma tomato, diced
2 T diced onion
2 T minced cilantro
1 Tablespoon vegetable oil
1 1/2 t Salt
1/4 t Black pepper
1/8 t Turmeric
Pour chicken broth into medium pot. Add turmeric, salt, and black pepper and stir that in. Bring to a boil over medium heat.Add our rice, stir, and bring back to a boil. Cover the rice, reduce the temperature to low and let it simmer for 15 minutes. Remove from heat and let it set for 5 more minutes with the lid on.
Next add the onion, garlic, tomato, corn, and minced cilantro. Fluff the rice with a fork and taste for seasonings.Take 2 tortillas and stuff each with half our meat mix. Spoon a little some enchilada sauce over chicken.
Fold then up, topping with enchilada sauce and cheese. Place in oven safe baking dish. Place dish in preheated 450 degree oven to melt the cheese.
Once cheese is melted and bubbly, about 10 minutes, remove from oven and serve with rice, refried black beans, salsa, guacamole, and sour cream. Remember, ovens vary.Then we’re going to serve with rice, refried black beans, salsa, guacamole and sour cream. Serve hot. Enjoy.
Peace,
CK