Ingredients
2tbspcanola oil
1tspkosher salt
1lbchicken breast,boneless skinless
½cuponion,chopped
3clovesgarlic ,minced
3tbsptomato paste
½tbspground cumin
1tspchili powder
1tspdried oregano
2tbspfresh lime juice
¼cupwater
2cupsMexican rice,prepared
15ozbeans,refried
2cupscheddar cheese,shredded
8tbspsour cream
8flour tortillas,large 10-inch
Preparation
Add the canola oil to a cast-iron skillet on medium heat, season the chicken with salt and cook for 4 to 5 minutes on each side before removing it from the pan and adding in the onion and garlic to skillet, cooking for 1 to 2 minutes.
Add tomato paste, cumin, chili powder, oregano, salt, lime juice and water. Cook and stir until mixture comes to a slight boil. Reduce heat to low and cook for 5 to 8 minutes or until thoroughly heated.
Chop the chicken finely and add it back into the pan to cook down with the mixture.
Remove from heat and let stand 15 minutes or until mixture comes to warm room temperature.
Lay tortillas out on a flat surface and divide the beans, chicken, rice, cheddar cheese and sour cream among the 8 tortillas. Fold each burrito-style.
Wrap each burrito with saran wrap, and then place burritos in a freezer-safe ziplock bag. Freeze up to 2 months.
To Reheat: Unwrap burrito from plastic wrap. Place on a microwave-safe plate. Microwave 2 to 3 minutes or until heated through.
