CREAMY RANCH AND GARLIC CHICKEN BURRITOS

CREAMY CHICKEN RANCH BURRITOS

INGREDIENTS:

1 PKG. LARGE BURRITO STYLE OR SOFT TACO FLOUR TORTILLAS
2-4 CHICKEN BREASTS (COOKED AND SHREDDED)
1 CUP CHICKEN BROTH
1 (4 OZ.) CAN GREEN CHILIES (OPTIONAL)
4 OZ. CREAM CHEESE (SOFTENED)
1 CUP SHREDDED MONTEREY CHEESE
1 CUP SHREDDED COLBY JACK OR MEXICAN CHEESE
2 TBSP. RANCH POWDER
2 CUPS RICE (UNPREPARED)
CILANTRO (OPTIONAL)
LIME JUICE (OPTIONAL)

SPICES:
2 TSP. GARLIC POWDER
1/2 TSP. CUMIN
1/2 TSP. ONION POWDER

INSTRUCTIONS:

CHICKEN:
IN A CROCKPOT ADD CHICKEN BREAST, 1 CUP WATER, 1 CUP CHICKEN BROTH, 1/2 THE GREEN CHILIES, 1 TSP. GARLIC POWDER, 1/2 TSP. CUMIN, AND 1/2 TSP. ONION POWDER; COOK ON LOW FOR 4-6 HOURS. REMOVE COOKED CHICKEN, ALLOW TO COOL, SHRED.

RICE:
PREPARE RICE ACCORDING TO PACKAGE INSTRUCTIONS, BUT COOK IN CHICKEN BROTH INSTEAD OF WATER. ADD OTHER HALF OF GREEN CHILIES IF DESIRED. ONCE RICE IS DONE AND HAS HAD TIME TO COOL ADD A SPRITZ OF LIME JUICE AND 2 TBSP. CHOPPED CILANTRO.

GARLIC RANCH SAUCE:
TO SOFTENED CREAM CHEESE ADD RANCH POWDER AND 1 TSP. GARLIC POWDER. ADD MIXTURE TO SHREDDED CHICKEN AND STIR WELL.

PLACE THE DESIRED CHICKEN MIX:RICE:CHEESE RATIO IN EACH TORTILLA AND WRAP. SERVE WARM, OR IF FREEZING, ALLOW ALL INGREDIENTS TO COOL COMPLETELY BEFORE PREPARING BURRITOS AND WRAP INDIVIDUAL BURRITOS IN PLASTIC WRAP, THEN PLACE IN A FREEZER BAG MARKED WITH THE CONTENTS AND DATE.

CW CREATION