Chicken and rice simmered in beer and served in cheesy burritos
- 1 can beer of choice
- 2 10 oz cans green enchilada sauce
- 1 4 oz can green chiles
- 1 Tbsp chili powder
- 1 Tbsp paprika
- 3/4 Tbsp kosher salt
- 1/2 Tbsp cumin
- 1/2 Tbsp garlic powder
- 1/4 tsp cinnamon
- 1/4 tsp ground red pepper (optional for spice)
- 1/2 cup rice
- 1 onion diced
- 1 1/2 pounds chicken breasts
- 8 burrito size soft tortillas
- 2 cups shredded cheese
- olive oil
- Optional toppings: cilantro, sour cream, hot sauce
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In a large soup pot combine beer, 1 can of the enchilada sauce (save the other can for pouring over top of the burritos), green chiles, chili powder, paprika, salt, cumin, garlic powder, cinnamon, ground red pepper, rice, and diced onion. Stir until evenly mixed. Add the chicken breasts.
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Bring this mixture to a boil, reduce heat to low to simmer, cover and simmer for 45-50 minutes, or until the rice is fully cooked. Let this cool slightly and shred the chicken with two forks right in the pot.
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Lay a burrito size soft tortilla flat, add some of the chicken filling and shredded cheese. Fold the sides in and roll into a burrito. Repeat with remaining burritos.
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Coat the bottom of two 9x13 pans with olive oil. Place 4 burritos in each pan, seam side down. Pour the other can of green enchilada sauce over top of the burritos (1/2 can for each pan). Sprinkle the remaining cheese on top.
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Bake in a 400 degree oven for 20 minutes. Serve with cilantro, sour cream, and hot sauce if desired.