/> a mother's heart » Blog Archive » tasty tuesday: Wendy’s Famous Chicken & Rice Burritos


Every so often I tweak a recipe that is so good it almost needs no tweaking.  And it becomes a favourite around here and goes in to the regular rotation.  This recipe, credited to my friend Wendy Allan, is just one of those recipes.  I made them for Brendan’s first birthday dinner and as the story goes, my little guy enjoyed a burrito SO much that he ate a whole one by himself – and then was full enough that he had no interest in the birthday cake we set before him.  It was a hoot – he literally didn’t want to have anything to do with the cake and we couldn’t coax any of the frosting in to his mouth, either.  😉

My, how times have changed.  But that’s another post.

This recipe feeds a ton of people – we regularly get 15-20 well-stuffed burritos out of them.  I’m told (by people who know these things) that they could also be enchiladas – if you use corn tortillas instead of flour tortillas.  So here we go, with my notations in italics:

Wendy’s Famous Chicken & Rice Burritos
  • 4 c. cooked rice (we use brown rice here)
  • 1 jar of salsa (homemade or commercial salsa is fine)
  • 8-16 oz of cooked & shredded/cubed chicken or pork, depending on taste (I’ve been known to use chicken leftover from a roasted bird, leftover meat from the grill, etc.)
  • 10 oz. shredded cheese (anything except mozzarella or swiss)
  • 16-20 flour or corn tortillas – either homemade or commercial (I’m about to try my hand at whole wheat tortilla making here – stand by for a report in the coming weeks)
  • 15 oz enchilada sauce – homemade or canned (I’ll include my recipe for fresh sauce below)

Cook the rice & permit it to cool a bit.  Add meat, salsa, & 8 ounces of cheese in a large bowl with the rice & combine thoroughly.  Warm the tortillas in order to make them more pliable and proceed to fill them with approximately 1/3 c of the rice/meat/cheese mixture for a taco-sized tortilla, closer to 2/3 c of the mixture for the larger sized tortillas.  Fold the tortilla in thirds around the filing and place it seam-down on a baking pan.  Continue until you’ve used up the ingredients.

Once the burritos (or enchiladas, for the gluten-intolerant among us) are lined up, spoon over enchilada sauce, sprinkle with the leftover 2 ounces of cheese, and bake for 20 minutes at 350F.  Serve with sour cream, hot sauce, and whatever else your Mexican-food-loving-heart desires.  :)

If you want to try your hand at making enchilada sauce, here’s how I do it – measurements are approximate, because I cook by taste & scent more than precision.  😉

Sue’s Enchilada Sauce
  • 15 oz. can of tomatoes or tomato sauce – if tomatoes, puree with a stick blender until smooth
  • 3 T. chili powder
  • 4.5 t. unsweetened cocoa powder
  • 1 t. onion powder
  • 2 t. garlic powder
  • 1 t. cinnamon
  • 1 t. oregano
  • 1 t. sea salt

Combine all of these ingredients together until a dark sauce forms; taste and feel free to adjust as needed.  If I use seasoned tomatoes (i.e., tomatoes canned with oregano, garlic, & olive oil), then I’ll omit the oregano and cut back on the garlic powder.  This is a much fresher version of canned enchilada sauce & pretty easy to make, although I’m told the cocoa powder makes it more of a mole sauce than an enchilada sauce.  Nevermind – I’m a Gringo from Michigan and my tastebuds like it, no matter what it’s called.  😉


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