Freezer Chicken and Green Chile Burritos

Tex-mex · 50 min · Chicken · high-protein

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Ingredients

• 2 lb Boneless skinless chicken thighs
• 2 cans (4 oz each) Canned diced green chiles
• 3 cups Cooked long-grain rice
• 1 can (15 oz), rinsed Canned pinto beans
• 8 Large flour tortillas (burrito size)
• 2 cups Shredded Monterey Jack cheese
• 1 tbsp Ground cumin
• 1 tsp Garlic powder
• 2 tbsp Olive oil

Method

1. Season chicken thighs with cumin, garlic powder, and salt. Heat olive oil in a skillet over medium-high and cook chicken until 165F internal, about 12 minutes, turning once.
2. Rest 5 minutes, then shred with two forks and toss with the green chiles.
3. Combine the shredded chicken, rice, and pinto beans in a large bowl.
4. Warm tortillas, then fill each with the mixture and a sprinkle of cheese.
5. Fold in the sides and roll into tight burritos.
6. Wrap each in foil or parchment and freeze on a sheet pan before transferring to bags.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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