Sunken Burritos

These.were.amazing.

My only regret was waiting so long to try them! (They got lost in my google reader LOL)

(Served with some leftover rice, sour cream, and guacamole…this is DH’s plate!)

Sunken Burritos

(Good Things Catered)

4 large chicken breasts
1 Tbsp garlic powder
1 Tbsp chipotle chile powder
1 Tbsp ancho chile powder (I couldn’t find this anywhere…I substituted “regular” chili powder)
1 Tbsp cumin
1 tsp salt
10 extra large flour burrito tortillas (lesson learned…buy the really thin ones. DH bought me “restaurant style” and they were thick and didn’t want to roll)
1 Tbsp olive oil
1 large onion, sliced into strips
1 green pepper, sliced into strips (I used an orange pepper. I hate green pepper)
1 red pepper, sliced into strips
1 can black beans, strained and 1/2 of liquid reserved
1 box Zataran’s yellow rice (I couldn’t find Zataran’s brand….so I used Goya Spanish Style Yellow Rice)
4 c. sharp cheddar cheese, shredded
1 small can red enchilada sauce

Directions:
-Light grill on high and preheat oven to 350 degrees, preparing a 9×13 pan (I needed 2 9×13 pans)
-Cook rice according to package directions.
-In small bowl mix together spice mixture.
-Pound out chicken breast to equal thickness throughout.
-Coat chicken with spice mixture evenly on both sides.
-Turn grill down to medium low and place chicken on, breast side up.
-Cook, turning once, until cooked through, about 15 mins depending on the size of the chicken.
-Remove from grill and set aside, letting cool slightly.
-In medium nonstick skillet over medium high heat, add oil and heat.
-Cook pepper and onion, salted and peppered to taste, until cooked to a tender crisp, about 10 minutes.
-In small saucepan add beans and reserved liquid, heat through over low heat.
-Slice chicken into strips 1/2 inch wide
-On large burrito shell, add chicken, vegetables, rice, beans, top with cheese and roll, tucking in sides first. (Do NOT overload – this is a common problem).
-Place burrito in prepared baking dish.
-Repeat with remaining burritos.
-Spoon enchilada sauce over burritos and tops with remaining cheese.
-Bake, uncovered, until cheese is melted, about 15 minutes.

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6 Responses to “Sunken Burritos”

  1. Katie @ Health for the Whole Self Says:

    Oh, wow, these sound incredible!!!

  2. Menu Mondays « Kelly Cooks…and other Amazing Feats Says:

    […] Kelly Cooks…and other Amazing Feats Cooking for myself, friends, and family… « Sunken Burritos […]

  3. Lori Says:

    Warming tortillas (microwave, not oven) makes them much more pliable, so that might have helped the thicker ones work… But, you probably knew that. :o) I’m printing this!! And, I think my boyfriend will be a big fan, too. Thanks, Kel!

  4. 04.06.10 – Ten for Tuesday « Kelly B Well Says:

    […] Sunken Burritos […]

  5. Menu Mondays « Kelly Cooks…and other Amazing Feats Says:

    […] sunken burritos with lettuce, tomato, sour cream and […]

  6. 04.12.10 – Weekend Recap and Monday, Monday… « Kelly B Well Says:

    […] plans this evening…DH is gonna grill me up some chicken for sunken burritos tomorrow, and I’m going to blog and hopefully read a […]

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