Prepare filling
In a bowl, combine the raw chicken, olive oil and spices. Mix until chicken breasts are covered.
Transfer chicken to pan, panfry until cooked through.
Transfer cooked chicken to a bowl and shred.
In the frying pan on low heat, add a can of black beans (don’t drain) and a can of refried beans. mix beans together well until heated. Transfer to bowl once done heating.
Grease baking dish and preheat oven to 375.
Prepare burritos
Warm up 4-6 tortillas
Spread bean mixture onto a tortilla, add shredded chicken and shredded cheese of choice on top.
Roll into a burrito
Repeat until you have enough burritos to fill your pan.
Prepare for oven
Once burritos are placed into the pan in a row pour (store bought or homemade) enchilada sauce over to cover all burritos.
Top with shredded cheese of choice
Bake for 15-20 minutes.
Let cool for 5-10 minutes then serve.
Enjoy!
In a bowl add the chicken along with olive oil, garlic, seasonings and panko. Mix well to cover entire breasts.
Panfry chicken until cooked thoroughly, then turn down heat.
In a bowl mix flour and milk and add to pan along with broccoli and tomatoes.
Stir. the sauce should thicken and mix with seasonings.
Cook until broccoli is soft.
Serve with chopped green onion on top and enjoy this delicious high protein/low carb meal!
In a large saucepan, cook mushrooms, bell pepper with butter, salt and pepper for 2-3 minutes.
Remove from heat and stir in flour.
Return to heat, stir for 1 minute then add broth and cream, bringing to a boil, stirring constantly until slightly thickened.
Add chicken into the pan.
Serve with your favorite noodles or Puffed Pastry Shells.
This recipe is a favorite in my parent’s household, and now it’s a favorite in mine!
