Chicken Burritos

What You Need:

3 boneless chicken breasts
1/2 jar (16 oz size) salsa
1 (14.5 oz) can refried beans
1 (8 oz) pkg shredded taco cheese
8 pcs burrito size tortillas

How to Make It:

Place the chicken breasts in a large sauce pan.
Cover with the salsa.
Add just enough water to cover the chicken.
Place over medium high heat.
Bring to a boil.
Reduce heat to low and simmer 15 minutes.
Chicken should be white all the way through when done.
Remove the chicken from the pot and cool until easily touched.
Shred the chicken.
Return the shredded chicken to the pot.
Bring back to a boil to reduce the liquid of the mixture looks to watery.
When mixture becomes as thick as you like, remove it from the heat.
Lay tortilla flat.
Place 3 T of refried beans down the middle of the tortilla.
Place 4 T of the chicken mixture on top of the beans.
Sprinkle with cheese.
Fold in the sides of the tortilla and roll until completely closed.
Continue until you used all the tortillas.
Preheat the oven to 350 degrees.
Lightly spray a cookie sheet with a non stick cooking spray.
Lay the burritos on the cookie sheet.
Bake 12 minutes or until the burrito just begins to brown.

You can make this ahead of time or make a large batch then keep in the freezer and thaw as you need. Here's how:

Wrap each uncooked burrito in wax paper.
Place the burritos in a freezer bag.
Freeze for up to 3 months.
To cook unwrap the burritos.
Place in the microwave for about 3 minutes or just until the burrito is beginning to thaw.
Then bake as above.

Tips:
You can replace taco cheese with other cheese like sharp cheddar cheese to suit your taste.
You can also replace the chicken with turkey or beef to make it a turkey or beef burrito.