Pepito Recipe
Chicken burrito and a chicken enchilada topped with lettuce, sour cream, and tomato.
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Ingredients
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For the Chicken Burrito
For the Chicken Enchilada
For the Toppings
Method
For the Chicken Burrito
- 1
Cook the Chicken
In a skillet, heat olive oil over medium heat. Season chicken breasts with cumin, chili powder, salt, and black pepper. Cook for about 7-10 minutes on each side until cooked through. Remove from skillet and shred the chicken.
- 2
Assemble the Burrito
In a large tortilla, layer cooked rice, black beans, shredded chicken, salsa, and shredded cheese. Roll the tortilla tightly, folding in the sides to secure the filling.
For the Chicken Enchilada
- 3
Cook the Chicken
Repeat the same process as above to cook another set of chicken breasts, seasoning them with cumin, chili powder, salt, and black pepper. Shred the chicken once cooked.
- 4
Assemble the Enchiladas
Preheat the oven to 350°F (175°C). In a medium tortilla, place shredded chicken, roll it up, and place it seam-side down in a baking dish. Cover with enchilada sauce and sprinkle with shredded cheese.
- 5
Bake the Enchiladas
Bake the enchiladas in the preheated oven for about 20-25 minutes, until the cheese is melted and bubbly.
For Serving
- 6
Prepare the Toppings
While the enchiladas are baking, prepare your toppings by shredding the lettuce and dicing the tomato.
- 7
Serve
Plate the burrito and enchilada together. Top both with shredded lettuce, a dollop of sour cream, and diced tomato.