Options

Format:
Include:
PRINT
See more
Grilled Chicken Burritos

Grilled Chicken Burritos

Use the meat from a deli-roasted chicken in these burritos if you're in a hurry.

Southern Living JULY 2006

  • Yield: Makes 4 servings
  • Prep time:10 Minutes
  • Grill:20 Minutes
  • Bake:30 Minutes
  • Stand:10 Minutes

Ingredients

  • 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

Preparation

1. Sprinkle chicken breasts with salt and pepper.

2. 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.

3. 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.

4. 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.

5. Bake at 350° for 30 minutes. Remove from oven, and let stand 10 minutes. Top each serving with avocado slices and sour cream.

advertisement

Go to full version of

Grilled Chicken Burritos recipe

advertisement