Geschmorte Burritos



  • 1 (4-ounce) can diced green chiles
  • 2 cups cooked white rice
  • 1 (16-ounce) can refried beans
  • 1 bunch cilantro, chopped
  • 8 ounces shredded fiesta blend cheese
  • 8 large flour tortillas
  • 2 pounds chicken breasts or thighs
  • 1 (10-ounce) can red enchilada sauce
  • Vegetable oil, for the griddle
  • Salt and pepper, to taste
  • Fajita seasoning, to taste


  1. Preheat Blackstone griddle to medium heat. Drizzle vegetable oil then add the chicken. Season with salt, pepper, and fajita seasoning. Sear each side for 5 minutes. Once the chicken is fully cooked through, chop with spatulas.
  2. Add the chopped chicken to a stainless steel mixing bowl then add a pinch of chopped cilantro and 1/2 cup of the enchilada sauce. Set the bowl onto the griddle top to simmer for 10 minutes.
  3. While the chicken is simmering, add the cooked rice, green chiles, and cilantro to the griddle. Reserve 1 tablespoon of the cilantro for garnish. Mix the rice on the griddle for 2 minutes. Once heated through and evenly mixed, remove from the griddle and place into a heat-safe bowl.
  4. Remove the chicken from the griddle and prepare a workspace to roll the burritos. Build the burritos by evenly dividing the refried beans, rice, chicken, and cheese between the 8 tortillas. Reserve 1/4 cup of cheese to top the burritos.
  5. Lay the 8 burritos into an aluminum tray and cover with the remaining enchilada sauce and cheese. Set onto the griddle and cover for 10 minutes. Remove from the griddle, top with cilantro and serve immediately.
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