This is a great recipe for those night you just want something "different". It has a wonderful sweet flavor and a fun crunch from the tortillas.
When I realized I would need shredded chicken for this recipe, I cooked one large chicken breast in a crock pot for about 3 hours earlier in the day, and it yielded exactly 2 cups of shredded chicken. Then I stored it in a container in the refrigerator until I was ready to use it.
When I realized I would need shredded chicken for this recipe, I cooked one large chicken breast in a crock pot for about 3 hours earlier in the day, and it yielded exactly 2 cups of shredded chicken. Then I stored it in a container in the refrigerator until I was ready to use it.
I also prepared the yellow rice ahead of time.
When you are ready to get started, preheat the oven to 375*F. Spray a 9x13 in baking pan with cooking spray and line it with 4 large tortillas. I cut 3 of them in half in order to line up the edges.
Make the honey sauce and set aside.
Make the bean mixture, reserving 1/2 cup for topping later.
Mix the chicken, rice, cumin, honey sauce, and 1/4 cup of each of the cheeses into the bean mixture. Make sure it is fully combined.
Pour this mixture into the tortilla-lined baking pan.
Then top with the remaining tortillas, cheese, and bean mixture.
Bake in the preheated oven for 30-45 mins, until the cheese is hot and bubbly. Cool for about 5 mins, cut into single serving squares, and enjoy!
~Lovely Fluffy Mama
Bean and Honey Burrito Casserole
Adapted from Allrecipes.com.
Ingredients: