I've been enjoying purchasing rotisserie chickens and freezing the meat for casseroles, soups, salads, and any other recipe that calls for cooked chicken. As soon as I come home from the grocery, I pull all of the chicken off the bone. It is MUCH easier to do this when the chicken is still warm. The meat practically falls off. I divide the meat and freeze in two separate bags. So, I get two meals per chicken. This is for a family of 5. (One being a toddler.) I have purchased chickens at Costco and Kroger, and the Costco chickens are meatier and about $2 cheaper. I pay about $5 for one chicken, and that will feed our family twice.
In the mornings, I can take out a bag of chicken and let it thaw for dinner. The other night, I whipped up some Chicken Burritos. I didn't use a recipe, so I was a little bit nervous about how it would turn out. This dish was a hit, so I wanted to share.
1 1/2 lb cooked chicken meat- shredded
8 oz sour cream
16 oz shredded cheddar -divided
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp chili powder (more or less to taste)
7 or 8 flour tortillas
1 can enchilada sauce
Preheat oven to 350 degrees. Spray a 13 x 9 inch baking dish with Pam. In a mixing bowl, combine chicken, sour cream, 8 oz of cheese, and spices. Mix together well. Spoon even amounts of chicken mixture into flour tortillas, roll, and place seam side down in dish. You can put them close together to fit. Pour enchilada sauce down the middle over the burritos. Add remaining cheese on top of sauce. Bake at 350 degrees for about 25 minutes. Sauce and cheese will be bubbly. Leftovers are amazing, too!
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