We purchase very large chicken breasts from Sam's Club that come packed in a package of 6 breasts and I used 2 breasts for this recipe. One was cut in half and the other in thirds because it was so big. I marinated the breasts with some olive oil (enough to coat the chicken but not go overboard) and some Burk's Happy Mouth seasoning sprinkled generously on the chicken breasts. Let marinate at least an hour and then grill them on a George Foreman or outside grill. I used the George Foreman because here in MN it's just not grilling weather. Grill them for 12 minutes and then place on a cookie sheet and put in the oven for 5 minutes at 350 degrees.
While the chicken is cooking, you can warm up 1 can of Seasoned Black Beans, and start the rice. For the rice you use 1 cup of long grain rice (not the minute-rice variety) and 2 cups of water with 1/2 of a lime's juice and some diced fresh cilantro (whatever amount you like...I just used about a tablespoon). Let the rice cook over med-low heat for about 20 minutes or until cooked.
For the Queso sauce you place all ingredients in a double boiler and cook over med. heat until smooth.
Ingredients:
1 cup of Mexican cheese
1/2 tsp. salt
sprinkle of white pepper
4 oz. can of diced green chilis
1 T. cilantro diced
1/4 c. of half-n-half
2 tsp. of ground cumin
some onions diced (optional...I skip that ingredient because my family doesn't like onions)
Once everything is cooked, then dice up each of the cooked chicken breasts into small chunks (divided to make enough for 5 burritos) and place inside a large, soft flour tortilla shell which is laying on top of a piece of tinfoil. I add a spoonful of rice, beans and queso sauce and then fold the two sides in toward the middle and then sort of roll it up and wrap the tinfoil snugly around the burrito and place in a warming drawer or 175 degree oven until you're ready to serve it. Repeat this until your ingredients are gone. This recipe should make 5 hearty burritos. Enjoy!
