Recipe by kit in NO
I found this recipe in the New Orleans Times Picayune Newspaper awhile back. After a bit of tweaking, this is the result. I always make some to freeze for a quick weekday meal.
- 10 large flour tortillas
- 2 tablespoons oil (corn, olive, vegetable)
- 1 cup diced onion
- 2 -3 cloves garlic
- 3 chicken breast halves, cooked and diced (approximately 2 1/2 cups)
- 1 (15 1/2 ounce) candark red beans, drained
- 1 (15 1/2 ounce) can black beans, drained
- 1 (4 ounce) can mild green chilies
- 1 (14 1/2 ounce) canof peeled and diced tomatoes
- 1 1⁄2 cups cooked rice
- 1 tablespoon powdered cumin
- 1 tablespoon chili powder
- 1 bay leaf
- 2 teaspoons oregano
- 8 ounces of shredded monterey jack cheese or 8 ounces cheddar cheese (or a mixture of both)
- 4 ounces black olives, sliced (optional)
- 1⁄2 cup scallion, sliced (optional)
Directions See How It's Made
- Wrap the tortillas in foil and heat in the oven on low heat to make the tortillas pliable.
- Heat oil in a heavy, deep pot.
- Add onion, garlic, spices, oregano and bay leaf.
- Sautee until the onion is translucent taking care not to burn the garlic.
- Add the chicken, tomatoes, chilies stirring to heat throughout.
- Add the beans and rice to the chicken mixture, stir to combine and cover.
- Heat about 5 minutes or until heated thoughout, stirring occasionally to prevent sticking.
- Remove from heat.
- Remove the tortillas from the oven and unwrap.
- Fill the tortillas by placing about 1/2 of filling in a line down the center top with a sprinkling (about 2 tbs) of cheese leaving an inch or so at the top and bottom.
- Fold the tortilla at the top and bottom then fold over one side (either left or right) and roll towards the other side.
- At this point the burritos can be frozen for future use.
- I wrap them in waxed paper then foil.
- If not freezing, place in an oblong casserole dish with the seam side down.
- Top with remaining cheese and optional toppings.
- Cover with foil and bake at 400oF for about 10 minutes, until cheese is melted.