Smothered Chicken and Pepper Chipotle Burrito

These burritos are just amazing and delicious and I happily eat leftovers of them multiple times, which if you know me, says a lot. I'm not a leftover kind of person. But seriously, they're easy and so good! The chipotle sauce and seasoning really makes the difference in flavor and the smothered-ness of it really make the difference in delicious, cheesy amazing-ness. 

Basically, you cook up some yummy peppers and chicken and throw it in a burrito with beans and cheese.

 Then, of course, you smother.

Broil for a few minutes and it's ready to be devoured! Serve with rice, beans, sour cream, guacamole, pico if you like it, whatever you want. It's American Mexican food at it's finest.

Ingredients

5-7 large burrito-size flour tortillas
3-4 C cooked chicken breast
2 T taco seasoning
1 (15 oz.) can enchilada sauce
1 (15 oz.) can refried beans
1 green bell pepper
1 red bell pepper
2 T olive oil
1/3 C chipotle cooking sauce
1 1/2 T granulated sugar
2 C cheddar cheese (or Mexican blend)

Directions

1. Preheat oven on low broil.
2. Heat up olive oil in a skillet on medium to medium-high heat. While oil is heating up, slice green and red peppers, discarding seeds and center. Add peppers to oil and saute until tender.
3. Add chipotle sauce, 1 tablespoon of taco seasoning, and sugar and continue to saute until sauce is boiling and starting to caramelize (about 5-10 minutes more).
4. While peppers are cooking, shred the chicken. Stir in the rest of the taco seasoning (1 T).
5. Put the refried beans in a bowl and microwave them for 30 seconds. Stir and repeat.
6. Warm 1-2 tortillas at a time in the microwave before you make each burrito so that the tortilla is easier to roll. I usually warm them for about 30 seconds, but even 10 seconds would do the trick.
7. Put one tortilla at a time on an oven-safe plate. Put about 1/2 cup of the shredded chicken, 1-2 T of refried beans, about 1/6 of the peppers, and 1-2 T of cheese in the center of the tortilla and roll the burrito.
8. Pour enough enchilada sauce over the top of the burrito to cover most of the tortilla, then top with 2-3 T of shredded cheese. Put in the oven until the cheese is melted (between 3-5 minutes).
9. Repeat steps 7 and 8 for all the burritos. You can usually fit about two plates at a time in the oven.
10. Add chips, beans, and rice to the plate if you want and enjoy! :)