Recipes
Chicken Burritos with Black Beans and Salsa Verde
Description: This recipe is displayed on the package of our new Tillamook 8 oz. Finely Shredded Mexican , a blend of medium cheddar and monterey jack cheese.

Instructions:
Preheat oven to 275ºF.

Heat oil in large skillet. Add onion and sauté until golden, about 10 minutes. Add cumin and oregano. Cook 3 minutes. Stir in chicken, beans, 3/4 cup salsa and orange juice. Cook until heated through, about 5 minutes. Salt and pepper to taste. Remove from heat and stir in cheese. Cover to keep warm.

In heavy skillet over medium high, cook each tortilla 30 seconds per side to warm and soften. Spoon 1 cup chicken mixture down center of tortilla. Roll up and place seam down in baking dish, cover loosely with foil and place in oven to keep warm. Repeat with remaining tortillas. Serve with sour cream, salsa and cilantro.

Serves 6

Ingredients:
3 tbsp. olive oil
1 cup diced onion
1 tbsp. ground cumin
1 tsp. dried oregano
3 cups shredded cooked chicken
1 - 15 oz. can black beans, rinsed and drained
1 - 16 oz. jar salsa verde, divided
6 tbsp. orange juice
Salt and pepper to taste
1 - 8 oz. package Tillamook® Finely Shredded Mexican with medium cheddar and monterey jack cheese.
6 burrito-sized tortillas
3/4 cup Tillamook® Sour Cream
1/2 cup chopped cilantro