You need to make this!

I found this on My Wooden Spoon. I decided to make it last night. OMFG! It is so good, Sven loved it and ate two burritos, my friend loved it and also ate two!

Chicken Fajita Burrito Casserole

INGREDIENTS:

* 1pkg flour tortillas
* 1 8oz. Velveeta Mexican Mild Cheese
* 4 Boneless, Skinless Chicken breasts
* 1 red bell pepper
* 1 green bell pepper
* 1 onion, well half really
* 1 can of cream of chicken
* 1/4 milk
* 1 can of black beans

You will also need the ingredients to make the Easy Spanish Rice! This consists of brown rice, salsa, and butter.

DIRECTIONS:

Start boiling your chicken. While chicken is boiling, chop up your onion and bell peppers; adding them to the chicken and boil until chicken is done. In a saucepan, melt your Velveeta cheese with the cream of chicken and about 1/4 of milk over low heat. (saving and shredding some to add to the fajita burritos.) This will be the cheese sauce. While that is melting, take your chicken and peppers out of the boiling stock and let cool. Add the brown rice & it’s ingredients to the stock that you boiled the chicken in. Once your rice is done, spread it in a 9×13 casserole dish. Pour the can of black beans on top. Or you can just mix the beans up with the rice!

Shred your chicken up and starting making your fajita burritos adding a little of the shredded velveeta or some of the cheese sauce inside. Fold up and lay on top of the rice and beans. Now pour the Velveeta Cheese sauce all on top of the burritos making sure to get it all covered. Bake in oven for about 15-20 minutes at 350′.

This should serve 8 depending on your crew’s appetite!

Easy Spanish Rice

INGREDIENTS:

* Water
* 1 TBSP butter
* Mild Salsa (Kate calls for 1 20oz jar, but we didn’t do that ’cause my FIL doesn’t like spicy)
* Instant Brown Rice

DIRECTIONS:

Bring 1 c. water to boil (boiling is that 2 extra minutes!). Add butter and about 1 cup of salsa and return to boil. Stir in 1 cup of instant brown rice. Cook for 5 minutes, remove from heat and let stand covered for 10 minutes. It’s important to let is stand for that 10 minutes…that’s what makes the difference between fluffy and mushy rice!

The more you make, the more salsa you need to add.

Go make it!