This is another example of a dinner re-write. Originally I had planned on making enchiladas, but I forgot an ingredient I needed for the sauce....soooo presto chango...burritos for dinner!
Shredded Chicken Ingredients:
1 lb Boneless Skinless Chicken Breasts (cubed)
1 TBS Ground Cumin
1 TBS Chili Powder
1/2 TBS Ground Black Pepper
3-4 Garlic Cloves (minced)
1/2 Onion (diced small)
1 Jalapeno (diced small) OR 1/4 cup Salsa
2 Dried Bay Leaves
Cut chicken breasts into cubes and place in a stock pot. Add cumin, chili powder, pepper, garlic, onion, jalapeno, and bay leaves. Add just enough water to the pot to cover the ingredients. Bring to a boil. Reduce heat to medium low. Put a lid on the pot slightly off kilter so that it can vent on one side. Simmer for one hour. Remove lid and use a large spoon or spatula to break up the chicken. Simmer uncovered for another 20-30 minutes. Remove the bay leaves and use chicken to fill burritos.
Garlic Lime Black Beans:
1 (14.5 oz.) Can Whole Black Beans (drained/rinsed)
Juice of one lime
1/2 Tsp Ground Pepper
1/2 Tsp Garlic Salt
Place black beans, lime juice, pepper and garlic salt in a microwave safe container. Microwave for one minute or until heated through. Use to fill burritos.
Shredded Chicken (see above)
Garlic Lime Black Beans (see above)
Shredded Cheese (I used Kaas Soy Pepper Jack)
Tortillas (I used low carb)
Salsa of your choice.
Heat tortillas according to package directions. Place prepared chicken, black beans, shredded cheese, avocado and salsa in the center of a tortilla. Fold one side over the toppings, then fold the bottom up and fold the remaining side over. Enjoy!