2 Chicken Breasts
2-3 cups Mexican Style Rice, prepared
1 Can Refried Beans
2-3 cups Cheddar Cheese, shredded
1- 7 oz can Tomato Sauce
Burrito (Large) size Flour Tortillas
Adobo Seasoning, to taste
Black Olives, sliced
Green Onion, chopped
Preheat the oven to 350 degrees. Place the chicken breasts on a sheet pan. Season with the Adobo Seasoning & drizzle with a little bit of olive oil. (If you don't have Adobo Seasoning, you can use a little salt, pepper, garlic powder & dried oregano.) Roast in a 350 degree oven for 35-40 minutes or until done. I use boneless, skinless breasts, but you could use bone in & skin on too. (You could even omit this step & use left oven chicken or a store bought rotisserie for a nice short cut!!)
Set aside to cool, then shred.
Prepare your rice. (You can use a store bought blend or make your own.)
In a small sauce pan, add the refried beans. Heat over low- medium heat, stirring occasionally.
This is the tomato sauce that I use for burritos. You can find it in the Hispanic section of nearly every grocery store. It is spicier than regular tomato sauce, so keep that in mind, but it adds a wonderfully authentic Mexican flavor. We love it!
When the chicken, rice & beans are cooked, it's time to make the burritos! Start with a tortilla. Microwave 1-2 tortillas for 15 seconds or so, just to soften them up.
Then assemble each burrito. On the bottom half of the tortilla, I spread some refried beans then add rice & chicken. Next, I spoon some of the tomato sauce evenly over & top with some cheese.
Wrap the burrito up by folding in the two sides then rolling it up. I like to spoon some more tomato sauce over the rolled up burrito.
Then I top with a little more cheese & microwave the burrito for 1 minute. Just to melt the cheese.
Serve with optional toppings- we like shredded lettuce, tomatoes, black olives & sour cream!
This makes about 6 burritos, depending on how full you fill them.
Our happy little senorita!!