Chicken Burritos

 

Ingredients  

• ▢ 6 flour tortillas 12"
• ▢ 1 jar salsa 16 ounces
• ▢ 2 cups monterey jack cheese shredded, divided

Burrito Filling

• ▢ 1 rotisserie chicken small
• ▢ 2 cans mild diced green chilies 4 ounces each
• ▢ 1 can fire-roasted tomatoes diced, 24 ounces, or canned tomatoes with green chiles
• ▢ 1 chipotle chili in adobo sauce seeded and minced
• ▢ 1 tablespoon chili powder
• ▢ 2 teaspoons ground cumin
• ▢ 1 teaspoon crushed red pepper flakes
• ▢ ½ teaspoon kosher salt
• ▢ 1 teaspoon oregano

Instructions 

• Preheat oven to 400°F and spray a 9x13" casserole with non-stick spray, set aside.
• Remove skin from chicken and pick the meat off in bite-size pieces. Place into a bowl.
• Set a 12" skillet over medium heat, add burrito filling ingredients. Stir to combine.
• Cook the burrito filling mixture until it’s warm, about 5 minutes.
• Add in the chicken and stir to combine. If there is a lot of moisture in the skillet keep cooking over medium just until the water cooks off.
• Add an equal amount of chicken to the center of each burrito and top them equally with 1 ½ cups of the shredded cheese (reserve ½ cup).
• Roll them up burrito style and set them seam side down in the prepared casserole dish. Spoon the salsa over the burritos and top with remaining shredded cheese.
• Add the dish to the oven and bake for about 15 minutes or until the cheese is melted and the burritos are warm throughout.
   
  Source: Spend with Pennies