Mom’s chicken burritos (bulk). I try to hide as many veggies as possible in these burritos. Another way I bump up the nutrition level is by using thinly sliced cabbage instead of regular iceberg lettuce. The filling freezes well, so double the recipe! —Jeni Pittard, Statham, Georgia.

It rained and it looks like it's going to rain some more. But I don't mind too much, because this weather is perfect for staying. These simple, individual chicken burritos make for a filling, healthy, and satisfying lunch or dinner anywhere and anytime. You can cook Mom’s chicken burritos (bulk) using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Mom’s chicken burritos (bulk)

You need 3 (40.5 oz) of cans refrained beans.
It's 4-5 lbs of sour cream.
Prepare 64-96 oz of salsa (mild/medium/hot).
It's 2 lbs of shredded cheese.
You need 3 of whole chicken.
It's 33 oz of sliced olives.
It's 2 of sweet onions.
You need 5 cups of white rice.
You need 40-50 of burrito tortilla shells.
You need 3 tablespoons of garlic.

Keep them in the freezer at Open up the burrito halfway through reheating, to allow the inside ingredients to get warmed. Cooking Tip: If making in bulk for a Freezer Party. The chicken is so tender and the flavors are just unbelievable here! After this, you'll never want to make burrito bowls without your Instant Pot!

Mom’s chicken burritos (bulk) instructions

Either boil or roast chicken until cooked through. You can also purchase roasted chicken..
Cook rice in rice cooker or instant pot while separating chicken meat from the bone and shred it..
In a large pot (turkey pot or canning pot) mix all ingredients besides the tortilla shells on medium heat while stirring. How much salsa and cheese is based on preference and consistency..
Serve wrapped in tortilla shells..

The Best Canned Chicken Burritos Recipes on Yummly Chicken Burrito Recipe for busy people! And this is our healthy family recipes blog. Learn how to make Chicken Burritos. Spoon some shredded lettuce onto each tortilla.