Tuesday, July 24, 2012

Mexican Monday

I was really craving Chipotle last night. Their delicious rice and beans and beyond enormous burritos. Yum I'm drooling all over my computer right now just thinking about it. However, our chipotle is like 30 miles away and thats a pretty long drive for a burrito. Yes I know I have made the drive once, maybe twice. Okay more than twice but that was pre baby. Now I have to be creative in the kitchen to suppress my burrito cravings. This big guy did it. Oh did it ever! The chicken was incredibly moist and the green chiles and enchilada sauce gave it such great flavor! The boyfriend was talking about these burritos all night so I consider that a success :)


Green Chile Chicken Enchilada Burrito with Black Beans and Rice
Serves 2 (with leftovers)
2 boneless skinless chicken breast
1 boil in bag of rice
1 15.25 oz can of black beans
1 10 oz can of hot enchilada sauce
1 7 oz can of chopped green chiles
1tsp cumin
2 tsp chili powder
salt and pepper
tortillas

Desired toppings:
lettuce
cheese
sour cream
lime

Start by boiling water in a large pot big enough for the chicken. Add when the water is boiling and boil for 15-20 minutes. Once it is done, place on a plate to cool and add your rice to the same water for the time on the box. It is homemade chicken stock after all. Shred the chicken once it has cooled enough to handle and had to a large sauce pan and add the spices then green chile, beans, rice, and enchilada sauce. Let it cook over medium for a few minutes to heat through. In the meantime warm your tortillas. I just nuke mine for a couple seconds in the microwave. Chop your lettuce, get the cheese and sour cream and grab some limes. Assemble as desired and roll! Then grab a fork because it might get a little messy :)

*To make this dish dukan just subtract the rice and tortilla and make sure you are using fat free dairy. It would make an excellent chicken salad!

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