Use the meat from a deli-roasted chicken in these burritos if you're in a hurry.
3 skinned and boned chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
2 (10-oz.) cans tomatoes with green chiles, divided
1 (19.75-oz.) can black beans, rinsed, drained, and divided
2 cups (8 oz.) shredded Monterey Jack cheese, divided
8 (8-inch) flour tortillas
1 (10-oz.) can green enchilada sauce
2 avocados, sliced
1 (8-oz.) container sour cream
How to Make It
Sprinkle chicken breasts with salt and pepper.
Coat food rack with cooking spray; place on grill over medium-high heat (350° to 400°). Place chicken on rack, and grill 10 minutes on each side or until done.
Shred chicken, and place in a large bowl. Stir in 1 can tomatoes with green chiles, half of black beans, and 1 cup of cheese.
Spoon chicken mixture evenly down center of each tortilla; roll up tortillas, and place, seam sides down, in a 13- x 9-inch baking dish. Top with enchilada sauce and remaining tomatoes with green chiles, black beans, and cheese.
Bake at 350° for 30 minutes. Remove from oven, and let stand 10 minutes. Top each serving with avocado slices and sour cream.
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