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!

Use cold butter and grate it. The most important part about adding butter to your burgers is making sure it’s a similar shape and temperature to the ground beef. For example, cubed and sliced butter left deep pockets in the beef as it cooked out, but I found that cold, grated butter makes for the perfect buttery flavor and texture.

Be gentle when mixing and shaping. Using cold butter and beef will make handling the beef a little bit easier, but you’ll still want to avoid over-mixing or being too rough while shaping the patties.

Salt the burgers after shaping. Instead of incorporating the salt into the burger patties, which can draw out moisture and make the patties dry, season the outside of the patties before grilling.