The Organized Chef: Creamy Chicken Burritos

I don't know when this crazy obsession for meal planning started, but one thing I do know is that it has worked for us the past ten years and it's about time I share my tips and tricks!

First things first, it’s all about the planning! I take my “menu ideas” list {the link is found on the sidebar to your right}, and plan out my entire month in advance on our calendar in the kitchen. What works best for us is the following:

Sundays = a nice meal

Mondays = chicken

Tuesdays = soup/pasta

Wednesdays = beef

Thursdays = fish

Fridays = Date Nights {i.e. no cooking}!

Saturdays = misc

This way we rotate meals so we aren’t stuck in a rut. I then take my “grocery list” {the link is found on the sidebar to your right} and make my shopping list for the next 2 weeks. Remember, initially this takes more time in the beginning, but then your entire month is planned and you won’t have to figure out what’s for dinner plus I promise it saves money on your grocery bill!

April 28, 2010

Creamy Chicken Burritos

Burritos:

3 chicken breasts

2 can {mild} Rotel

1/4 of a packet of taco seasoning

Throw all ingredients into a crockpot and cook on low for 3 hours. Take out chicken and shred. Return chicken to crockpot and mix. Make burritos by placing heaping spoonfuls of crockpot mixture onto a flour tortilla {the size doesn't matter}. Top with monterey jack cheese {this is crucial} and roll up {I used toothpicks to keep them together}. Spray a glass baking dish and line up burritos inside the pan.

Jalapeno Cream Sauce:

1 1/2 cups of heavy whipping cream

2 jalapenos {FINELY diced}

1/2 cup sour cream

1 cup of monterey jack cheese

Heat in a saucepan until cheese is melted. Drizzle sauce over burritos and cook at 350 for 20 minutes. Serve with Mexican/Spanish rice.