Roasted Poblano Chicken Burritos

Name: Roasted Poblano Chicken Burritos
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 12 soft taco size flour tortillas; 3 cup cooked white rice ((1 cup uncooked)); 1 15-ounce can black beans, (drained and rinsed); 1 pound shredded chicken ((about 3 cups)); 2 cups shredded mexican blend cheese, ((8 ounces)); 1/4 cup chopped cilantro; 1 batch Easy Roasted Poblano Cream Sauce

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www.isabeleats.com

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 12

Author : Isabel Eats

Ingredients

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12 soft taco size flour tortillas3 cup cooked white rice ((1 cup uncooked))1 15-ounce can black beans, (drained and rinsed)1 pound shredded chicken ((about 3 cups))2 cups shredded mexican blend cheese, ((8 ounces))1/4 cup chopped cilantro1 batch Easy Roasted Poblano Cream Sauce

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Instructions

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Step 1

Preheat tortilla griddle or skillet over medium-high heat.

Step 2

Begin assembling each burrito by placing a tortilla flat on a plate or a counter. Top with white rice, black beans, shredded chicken, shredded cheese, cilantro and 2 spoonfuls of the Easy Roasted Poblano Cream Sauce.

Step 3

Carefully fold the bottom of the tortilla over the filling, tuck in the sides, and then continue rolling the tortilla as tightly as you can.

Step 4

To seal the burrito shut, place the burrito seam side down on the tortilla griddle and cook the burrito for 30-60 seconds. Enjoy warm or wrap the burritos in tin foil and store in the fridge for up to 2 weeks.