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Freezer Burritos
From the kitchen of: Wil

  • 2-3 chicken breasts (1.5 - 2 lbs)
  • 1T - 2T Chicken base
  • 1/2/t - 2T Chili Powder (How hot do you like it?)
  • 1 box Rice-A-Roni 'Mexican style' or 'Spanish Style'
  • 1-2 Fresh Chili of your choice or canned Green Chilies, drained.
  • 2T Canola oil
  • 1-2 Onion(s) - Chopped
  • As much garlic as you want! (1 clove-1 bulb) - Chopped- I like lots of garlic, no one is stopping you. You are an adult.
  • 2 cans beans of black or pinto – whole or refried (up to you, mix and match, or don't) DRAINED of
  • LIQUID
  • 16 Large Burrito Flour Tortillas

Fillet or butterfly the chicken if its a bit too big. It will cook faster and have a finer texture when its all done. Plus, it is great practice.
We don't have all day.

In a small pot boil enough water to cover the chicken breasts by a half inch. Add your desired flavoring as well as the Base. Simmer until the chicken starts to fall apart, 40-60 minutes. Take out the chicken breasts and allow to cool to make shredding easier. Allow the cooking liquid to reduce on medium-high until 25%-40% its original volume. Shred the chicken as fine as you can and pour the reduced cooking liquid into the once dry mass of shredded chicken. If it looks like you have too much liquid for the chicken to absorb reduce some more, if it wasn't enough to make the chicken juicy, add small amounts of
water until you like it.

Follow the recipe on the box for the Rice-a-roni, just remember to add in the chilies when it has you put in the tomatoes.

From a cold pan, sweat the chopped onion until soft on meduium high, 5-10 minutes. Add the garlic and stir for 30 seconds – 2 minutes. The longer you cook the garlic the sweeter it will be, but you will loose the bite. Turn to medium low and add the beans, stir frequently until warm (5 minutes)

Bomb Shredded Chicken with Juices -Room Temperature
Spicy Tomato Ricey – Room Temperature
Garlic and Sweet Onion Beans – Room Temperature
Cheddar or Pepper-jack Cheese - Shredded (I'm not going to tell you how much cheese to use, but if
you ask me, you should be any where between none, conservative, or bananas)

Lots of GOOD FOIL (I get mine at Sam's Club, you should too. Plastic wrap as well)
Microwave the tortillas 1 or 2 at a time for 30 seconds or until warm enough to work with. Judge how
much of each ingredient to use in each. I like to go in the order Bean, Rice, Chicken, Cheese. Then when you run out of one ingredient just keep going until every thing is gone. You could even label which ones are RICE+BEAN+CHEESE or RICE+CHEESE with a sharpie and masking tape. Wrap each one as you finish it so when you are through with everything you should have a shining mound of silver tubes. All set and ready for the freezer. Enjoy!