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

Christina Valenta, Houston, Texas
Recipe by Southern Living July 2006

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Recipe Summary

prep:
10 mins
grill:
20 mins
bake:
30 mins
stand:
10 mins
total:
1 hr 10 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken breasts with salt and pepper.

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  • 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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