Anytime Chicken Burritos
- 6 lbs. boneless skinless chicken breasts
- 3 cans refried beans
- 3 cans black beans
- 3 cans Mexi-corn
- 3 pkgs. taco seasoning
- 1 16-oz. jar salsa (your favorite kind)
- 40 burrito tortilla shells
- 1 lg. bag shredded cheese (any kind)
- aluminum foil
Preheat oven to 350 degrees. Make sure all chicken is thawed, add water to baking dish until chicken is almost submerged and bake until cooked all the way through (about 30 minutes). Sometimes I'll add some kind of Southwest seasoning to the chicken for extra flavor. When chicken is done allow it to cool and shred.
Add half of the chicken to a large pot and add one can of refried beans with 1/2 can of water. Mix together and continue to add chicken and refried beans until they are all incorporated. DO NOT add more water! Add in taco seasoning, black beans and Mexi-Corn. Add the whole jar of salsa. Mix together and allow mixture to simmer together, stirring frequently so it doesn't burn.
Add mixture to tortilla shells and top with cheese. Serve with whatever toppings you like. Put them on a baking dish and bake at 350 until crispy (these may be made ahead of time and refrigerated and baked later). If you want them individually, wrap them in tinfoil and freeze until you are ready to eat them. You can freeze either the completely made burrito or just the mixture for thawing later.
If they are frozen, take them out a few hours before you are ready to eat them and allow them to thaw. They can either be baked in the oven or put into the microwave on high for 3 minutes.
I make them gluten-free for my brother by layering corn tortillas on the bottom of a casserole dish, followed by a layer of the meat mixture and another layer of corn tortillas. Top it off with more of the mixture and add a layer of cheese. Bake until cheese is melted.