Since moving one thing I have craved and missed is Cafe Rio!  Their Chicken burrito’s enchilada style are my favorite.  When shopping we saw that the local grocery store carries Macayo’s taco sauce, and enchilada sauce!!  (If you’ve never been to Macayo’s put it on your bucket list.  They’re the best and I don’t even really care for Mexican food)  So it was time for a new recipe experiment.  The goal: to make a burrito as close to Cafe Rio as possible.
Since Cafe Rio has their chicken in a marinade that’s where we need to start.
For this I put chicken breasts into a crock pot and added 1 can of the red enchilada sauce.
Cook on high for 4-5 hours until chicken is cooked and easily shredded.
Now it has a great flavor marinaded into it!

Before assembling the burrito you will need:
1 can green enchilada sauce
1 can of pinto or black beans (whichever you prefer, we did some of each)
shredded cheese
2 cups of rice (cooked with 4 cups of water, I didn’t season mine because it was almost forgotten, but I imagine it would be awesome to cook it in part chicken broth instead of the water and add some lime and seasonings)
Baking dish
Tortillas

In each tortilla place a scoop of the shredded chicken, spoon full of beans, spoon full of rice, and a little cheese.  Roll up making sure to fold in the sides as you roll it.

Once your pan is full of burritos pour some of the green enchilada sauce on top, then sprinkle a little bit of cheese over them.
Bake at 350 for about 5-10 minutes (mostly just long enough to melt the cheese since everything else inside is precooked)