Chicken, Rice and Green Chile Freezer Burritos with Monterey Jack

Steps

1. Step 1

   Pat the chicken thighs dry and toss them in a bowl with the cumin, garlic powder, oregano and 1 1/2 tsp salt until evenly coated.

   5 min

   • 2 lb boneless skinless chicken thighs
   • 2 tsp ground cumin
   • 1 tsp garlic powder
   • 1 tsp dried oregano
   • 1 1/2 tsp kosher salt
2. Step 2

   Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and brown for about 3 minutes per side (it won't be cooked through).

   8 min

   • 1 tbsp vegetable oil
3. Step 3

   Pour in the chicken broth, cover, reduce the heat to medium-low and simmer until the chicken is tender and pulls apart easily, 18–20 minutes.

   20 min, hands-off

   • 1 cup chicken broth
4. Step 4

   Meanwhile, combine the rinsed rice, water and 1 tsp salt in a medium saucepan. Bring to a boil, then cover, lower the heat and simmer for 15 minutes. Take off the heat and let it sit, covered, 5 minutes.

   22 min, hands-off

   • 1 1/2 cups long-grain white rice
   • 2 1/4 cups water
   • 1 tsp kosher salt
5. Step 5

   Fluff the rice with a fork and stir in the lime juice and cilantro. Spread it on a sheet pan to cool to room temperature.

   15 min, hands-off

   • 3 tbsp lime juice
   • 1/2 cup cilantro
6. Step 6

   Transfer the chicken to a board and shred it with two forks. Return it to the pan and toss with the cooking juices; boil the liquid down for a minute or two first if it looks soupy — the filling should be moist, not wet. Taste and add salt. Let the chicken cool to room temperature.

   15 min

   • salt
7. Step 7

   Warm the tortillas briefly (a few seconds per side in a dry skillet, or wrapped in a damp towel in the microwave for 30 seconds) so they roll without cracking.

   5 min

   • 10 burrito-size flour tortillas (10-inch)
8. Step 8

   Build each burrito on a sheet of foil or parchment: in a line just below the center of the tortilla, layer about 1/3 cup rice, 1/4 cup pinto beans, a generous 1/3 cup shredded chicken, a spoonful of green chiles and about 1/3 cup cheese. Don't overfill.

   20 min

   • 2 cans pinto beans (15 oz each)
   • 2 cans diced green chiles (4 oz each)
   • 12 oz Monterey Jack cheese
9. Step 9

   Roll each one tight: fold the sides in over the filling, then bring the bottom edge up and over and roll forward, tucking as you go. Wrap snugly in foil or parchment, seam side down.

10. Step 10

    Freeze the wrapped burritos on a sheet pan until firm, about 2 hours, then move them to a zip-top freezer bag. They keep 3 months.

    2 hr, hands-off

11. Step 11

    To reheat in the oven: heat to 375°F, unwrap the frozen burrito and set it seam side down on a sheet pan, and bake 30–35 minutes, flipping halfway, until hot through and crisp. To reheat in a skillet: microwave the unwrapped frozen burrito on a plate for 2–3 minutes until hot in the center, then crisp it in a lightly oiled skillet over medium heat, 2 minutes per side.

    35 min, hands-off · 375°F

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026