Freezer-Friendly Green Chile Chicken Burritos

As I’ve mentioned a few times before, my mom is an excellent cook. Even since she moved to Chicago, she’s always texting me videos of what she’s creating and crafting in the kitchen. I remember a few years ago she sent me a video of her homemade healthy chicken burritos. They were filled with green chile, bell peppers, potatoes, recaito, salsa and cheese; as soon as I took one look I knew I was going to have to recreate them for both myself and the blog.

My husband and I made a big batch one afternoon and couldn’t stop devouring them the rest of the week because they were FABULOUS. They keep perfectly in the fridge, and we even froze a few so that we could pull them out for an easy lunch or dinner. Guaranteed family favorite weeknight dinner.

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• ½ cup very finely diced yellow onion
• ½ cup very finely diced green bell pepper
• ½ cup very finely diced red bell pepper
• ½ cup very finely diced cilantro
• 1 jalapeno, seeded and finely diced
• 1 (4.5 ounce) can diced green chiles

• 1 pound lean ground chicken (or turkey) 93%
• 2 teaspoons ground cumin
• ½ teaspoon salt
• Freshly ground black pepper

• 1-2 tablespoons olive oil
• 2 ½ cups diced gold potatoes (½ inch diced)
• ½ teaspoon garlic powder

• ½ cup your favorite salsa or enchilada sauce
• 1 ½ cup shredded Mexican blend cheese

• 8 burrito size tortillas (regular, whole wheat or gluten free)