Green Chile Chicken and Rice Burritos
Updated: Jan 11, 2021
Servings: 6 burritos
Storage Life of Ingredients: 1 year
Fresh homemade flour tortillas with green chile rice, tender shreds of chicken, and plenty of cheddar cheese over the top make melt in your mouth burritos.
Make homemade flour tortillas by following the post here.
To make the green chile rice, bring 2 cups of reconstituted chicken bouillon to a boil. Add 1/2 can diced green chiles and 1 cup of long grain rice. Bring back to a boil and then lower heat to lowest setting and cook for 20-30 minutes, until rice is fluffy and has soaked up all the liquid. Mix 1/2 can of green chile enchilada sauce, 1/2 can green chiles, and the drained shredded chicken in a small saucepan. Bring to a boil, turn down heat and allow to simmer until rice is done. Layer the rice, chicken, and cheese on each tortilla.
Wrap up each burrito by folding in the sides,
then rolling up the tortilla.
Place on a baking sheet, cover with enchilada sauce, and top with cheese. Bake in a 350 degree oven until cheese is melted.
Canned Chicken Breast Meat: Canned meat will last 2 years on your storage shelf. Check the "best by" date on the can. The USDA states that home-canned products should be used within 1 year.
Green Chile Enchilada Sauce: Most canned foods have a storage life of 2 years on your shelf. Always check the "best by" date on the can.
Green Chiles: Most canned foods have a storage life of 2 years on your shelf. Always check the "best by" date on the can. Acidic foods like tomatoes and peppers will expand the can when they get older. Check to make sure gases haven't expanded the can before using.
Cal-Rose Long Grain Rice: White rice can be stored in 5 gallon food-grade buckets with resealable lids. It will store for 4-5 years in your pantry.
Chicken Bouillon: Chicken Bouillon has a shelf life of 1 year. Check the "best by" date on the container.
Cheddar Cheese: Freeze-dried cheese tastes like regular grated cheese. It melts in casseroles and is my cheese of choice for storage. Like crystallized eggs, freeze-dried cheese costs twice as much as the grated cheese you buy in the grocery store. Store half of the cheese needed for a year’s supply using freeze-dried, and the other half using packages of grated cheese, stored in the freezer. Freeze-dried cheese is good for five to ten years, so it only has to be replaced every five to ten years. This is an estimated storage shelf life. You should always check the expiration date on the container or check with the manufacturer. Once the cheese is opened, place it in a freezer storage bag and keep it in the freezer. Label the bag with directions for reconstituting. One cup of cheddar cheese is equal to four ounces of frozen, shredded, cheddar cheese. There are ten cups in a #10 can of freeze-dried, shredded cheddar cheese.
Alternative Cooking Methods
The rice and meat can be made on the propane stove.
After folding the burritos, place in the aluminum pot that comes with the sun oven, top them with sauce and cheese, and bake in the oven until cheese melts. The rice can also be made in the sun oven. Bring the reconstituted chicken bouillon to a boil on the propane stove or
Place all ingredients for the rice in the aluminum pot that comes with the sun oven and place in the sun oven. Bake until rice is fluffy and tender.
You can also use a Dutch oven to warm the burritos in once they have been filled and topped. Follow the same directions found in Dutch Oven Green Chile Chicken Enchiladas.