Friday, February 10, 2012



1 cup brown rice
3 cups shredded chicken (approximately 2 large chicken breasts)
2.5 cups shredded Mexican Cheese, divided
2 (14 ounce) cans red enchilada sauce
1 can (15 ounce) black beans, rinsed
1/2 yellow onion, diced (if desired)
10 flour toritillas

Boil a large pot of water, once water is boiling place chicken breasts inside and cook for 20 minutes, or until done. Use a fork to shred.

Cook Brown Rice.

After chicken is shredded and rice is cooked, place both in a large bowl with 1 can of enchilada sauce, 2 cups of cheese,black beans and the diced onion. Mix Well. Spray a 9x13 baking dish with non-stick spray. Fill 10 tortillas with mixture rolling them and place in the 9x13 baking dish. I like to split mine amongst two 8x8 baking dishes. Pour 2nd can of Enchilada Sauce and remaining cheese over top of Burlattas.

Bake at 350 for 30 minutes. Delicious served with Sour Cream or plain Greek yogurt.

Serves: 10

Once prepared, cover and freeze until ready to use. To serve, thaw and bake uncovered at 350 for 30 minutes, or until warmed through.

Nutrition: 646 calories each

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