Print

Girls'-Night-Worthy Cheesy Chicken Burritos and Red Sangria

Servings 6 to 8 servings
Author A Cookable Feast

Ingredients

  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 2 tbs. grapeseed oil or other high-smoke-point cooking oil
  • 2 cups shredded chicken
  • 1 cup rice
  • 1 bag shredded cheese
  • 1 can pinto beans
  • 1 small handful cilantro, finely diced
  • 1/2 cup salsa
  • 1/2 cup sour cream
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 package flour tortillas
  • Garnishes of your choice (fresh diced jalapeƱos, guacamole, sour cream, salsa, etc.)

Red Sangria

  • 1 bottle red wine
  • 1/4 cup brandy
  • 1/2 cup club soda
  • 1/4 + 1/8 cup granulated sugar
  • 1 grapefruit
  • 1 orange
  • 1 lemon
  • 1 lime

Instructions

Cheesy Chicken Burritos

  1. Preheat oven to 375 degrees.
  2. Add oil, diced onion, and garlic to a pan set over medium heat and cook for three to four minutes, stirring frequently, until onions are lightly browned. Add diced tomatoes and cook for another minute. Set aside.
  3. In a large bowl, mix together chicken, rice, one cup of the shredded cheese, pinto beans, cilantro, salsa, sour cream, and the spices; add onion, garlic, and tomato mixture and mix well. You've got your burrito filling!
  4. Add the tortillas to an oven-safe baking dish, top them with the desired amount of filling, and wrap into burritos. Cover the burritos with the remaining shredded cheese. Bake for 20 minutes, or until cheese is melted, burritos are warmed through, and the tortillas are slightly crispy. Garnish as desired. Should make 6-8 burritos.

Red Sangria

  1. In a large bowl, mix together wine, brandy, club soda, and sugar until the sugar has dissolved.
  2. Cut the grapefruit and the orange in half and squeeze the juice of one half of each into the bowl and mix well. Slice up the remaining orange half and the lemon and lime and add to the mixture.
  3. Let sit in the fridge for at least a few hours, then enjoy its tangy goodness over ice or on its own.