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Smothered Chicken Burritos

Deborah, Taste and Tell
  • 60 minutes
  • Serves 6

INGREDIENTS

2 1/4 cups

chicken broth

3/4 cup

long grain rice, rinsed

1 15 ounce can

pinto beans, drained and rinsed

3 1/2 tbsp

chili powder

salt and pepper

2

green onions, thinly sliced

2 tbsp

vegetable oil

3 cloves

garlic, minced

2

each) cans tomato sauce

1 1/2 lb

boneless, skinless chicken breasts

6 tbsp

minced fresh cilantro

6

(10-inch) flour tortillas

2

avocados, halved, pitted and cut into ½-inch pieces

8 oz

Monterey Jack cheese, shredded

1 1/2 cups

tomatillo salsa

water, as needed

1/2 cup

Mexican crema