Chicken Burritos to Freeze

Dear Sis,

Today I started the day bright and early. I originally planned to try a new recipe for Chicken Burritos to Freeze, but forgot I needed chili in the recipe. Chili I was supposed to make before the Burritos. To self-correct, I ended up making 4 pans of Chicken Burritos and 4 batches of Chili to Freeze. It was a much longer duration on my feet than I had anticipated, but I got the job done. 

When making Chili, I realized that my recipe has evolved since I posted it a few years back, so I thought I’d take the time to repost it.

Brandy's Chili
Serves 8
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Ingredients
  1. 1 1/2 lb. lean ground beef
  2. 1 onion, chopped
  3. 1 T minced garlic
  4. 1 (24 oz jar) tomato sauce
  5. 2 (15 oz cans) kidney beans, rinsed
  6. 1 (14.5 oz can) diced tomatoes
  7. 1 T chili powder
  8. 1 T cumin
  9. 1 t oregano
  10. 1 t pepper
Instructions
  1. In a large stock pot, brown beef with onion and garlic. Drain grease if needed.
  2. Add remaining ingredients and simmer 1 hour.
Slow Cooked Option
  1. 4-6 hours on Low
Adapted from Chili Stew
Adapted from Chili Stew
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Brandy's Chili to Freeze
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Ingredients
  1. 4 (1 gal) freezer bags, labeled
  2. 6 lb. lean ground beef
  3. 4 onions, chopped
  4. 4 T minced garlic
  5. 4 (24 oz jars) tomato sauce
  6. 8 (15 oz cans) kidney beans, rinsed
  7. 4 (14.5 oz cans) diced tomatoes
  8. 4 T chili powder
  9. 4 T cumin
  10. 4 t oregano
  11. 4 t pepper
Instructions
  1. Brown beef 1 1/2 lb. at a time with 1 onion and 1 T minced garlic. Drain if needed. Cool a bit before placing in a freezer bag. Repeat 3 more times, with remaining ingredients.
  2. Add 1 jar sauce, 2 cans beans, 1 can tomatoes, 1 T chili powder, 1 T cumin, 1 t oregano, and 1 t pepper to each bag. Seal.
To prepare freezer meal
  1. Thaw completely in fridge. Simmer 1 hour on the stove top or slow cook for 4-6 hours on low.
Tag Sis, You're It! http://www.tagsisyoureit.com/
Once my 2 c of chili was ready, I was able to finish the burritos I’d started a few hours before:)

Chicken Burritos to Freeze
Yields 28
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Ingredients
  1. 4 square foil pans
  2. 6 T unsalted butter
  3. 1 onion, chopped
  4. 1/2 green pepper, chopped
  5. 1/2 c unbleached flour
  6. 3 c chicken stock
  7. 1 (10 oz can) tomatoes & green chilies, undrained
  8. 1 t chili powder
  9. 1 t cumin
  10. 1/2 t garlic powder
  11. 1/2 t salt
  12. 1/2 jalapeno pepper, chopped
  13. 2 c chili with beans
  14. 1 (8 oz pkg.) cream cheese
  15. 2 rotisserie chickens, deboned and shredded
  16. 28 uncooked flour tortillas
  17. 6 c Colby-Monterey Jack cheese, shredded
Instructions
  1. In a stock pot, melt butter. Sauté onion and green pepper. Stir in flour. Gradually stir in broth. Simmer. Stir in can tomatoes and chillies, seasoning, and jalapeño. Cube cream cheese and stir in until melted and smooth. Stir in chicken.
  2. Cook tortillas according to package instructions and keep warm.
  3. Place a scant 1/2 c of filling and a scant 1/4 c of shredded cheese in each tortilla. Roll up and place in greased pans. Each pan holds 6 across and then one burrito along the bottom edge.
Adapted from Taste of Home
Adapted from Taste of Home
Tag Sis, You're It! http://www.tagsisyoureit.com/
Love,

b