GETTING READY:

Quick Pinto Beans:

1. Combine all of the ingredients in to a medium sauce pan. Simmer for 20 minutes over medium-high heat.

Shredded Chicken:

2. Mix all of the seasonings in a small bowl. Prepare and slice the onions, bell pepper, and garlic.

3. Season all of the chicken with about 2 Tablespoons of the seasoning mixture. Preheat the oil in a large skillet over medium high heat. Once the oil is hot, brown the chicken on each side for about 3 to 4 minutes.

4. Place the meat in the crock pot along with the onions, bell pepper, garlic, the remaining seasoning mixture, salsa, and chicken broth. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours.

5. Prepare all of your favorite toppings. Grill vegetables by slicing them lengthwise and then coating them with olive oil. Season to taste. Grill the slices on each side for about 2 to 4 minutes, depending on the desired tenderness.

6. Once the chicken is done, shred it and remove the bones if bone-in chicken was used, and place it back into the juices of the crock pot.

Assemble the burrito:

7. Warm a tortilla on a hot griddle or in a dry skillet over medium-high heat.

8. Pile your choice of ingredients on the lower third of the tortilla, fold the bottom of the tortilla over the ingredients, fold both ends inward and roll it to close.

9. Place the burrito(s) in an oven safe dish, pour over some enchilada sauce, and sprinkle cheese over the top.

10. Place in the oven under the broiler to melt the cheese.

SERVING:

11. Garnish with sour cream, guacamole, and/or salsa. Serve and Enjoy.