- 10-12 Burrito Size Tortillas
- 2 to 3 C. of cooked beer can chicken
- 1-1/2-2 C. of shredded, sharp, colby, or pepper jack cheese. Split into 1 C. and ½ C.
- 1 can of green chilies-drained
- 1 can of mild tomatoes with green chilies
- 1 can or green or red enchilada sauce
- 10-12 Burrito Size Tortillas I prefer flour.
Since it is only my husband and I at home, we tend to have left over Beer Can Chicken. This recipe is great for leftover chicken. After I have deboned the chicken, I will take flour tortillas, and prepare another meal for the next night.
Take your favorite tortillas, my favorite brand changes with the prices, quantity, and healthiness of the item. Ut oh the cat is out of the bag. I am not loyal when it comes to my tortillas.
10-12 Burrito Size Tortillas
2 to 3 C. of cooked beer can chicken
1-1/2-2 C. of shredded, sharp, colby, or pepper jack cheese. Split into 1 C. and ½ C.
1 can of green chilies-drained
1 can of mild tomatoes with green chilies
1 can or green or red enchilada sauce
10-12 Burrito Size Tortillas I prefer flour.
Place ¼ to ½ C of cooked beer can, (leftover chicken, or even a grocery store roasted chicken, works perfect) on the flour tortillas.
Add ¼ C. of shredded cheese to each tortillas. I use sharp cheddar, colby, and pepper jack.
Roll tortillas up tucking the ends in so that the meat and cheese stays in place. Place the tortillas in a baking pan that has been sprayed with a non-stick cooking spray.
Sprinkle a cup of cheese over the top of the tortillas.
Drain one can of green chilies, sprinkle these over the top of the tortillas.
Drain one can of Ro-tel tomatoes with green chilies. Sprinkle this over the top of the tortillas.
Take one can of either green enchilada or red enchilada sauce and pour it over the top of the tortillas making sure it is evenly dispersed. Bake at a 350* oven uncovered for ½ an hour or until cheese is bubbling. Yum.