Pan Burritos Susan Baldwin
1 pkg Spanish rice mix*
2 lg cans green enchilada sauce
1 lg can green chilies
Cooked, shredded chicken or green beans or beans
Opt: onions, green chilies, peppers
12 flour tortillas
Shredded cheese
In large pan, place rice mix, sauce and green chilies. Add chicken and opt ingredients if desired. Cook 1-2 hours until the texture is thick enough to roll into burritos. Place 1/2 + cup mix in each of 12 flour tortillas. Roll once, tucking sides in after first roll, continue to roll. Place all in 9x13 pan. Pour remainder of sauce mix over all. Top with shredded cheese. Bake until hot and bubbly at 350. Serve with salsa and green salad.
*Sometimes I don't have the rice mix, but I substitue with the following: about half to 1 cup rice, onion (dried or fresh), salt, chili powder, and garlic powder.
