Ingredients

3 boneless skinless chicken breasts
1/2 jar (16 oz size) salsa
1 (14.5 oz) can refried beans
1 (8 oz) pkg shredded Mexican cheese
1 (8 count) package burrito size tortillas
Wax paper
Freezer bags or plastic containers for freezing

Directions

Place the chicken breasts in a large sauce pan and cover with the salsa. Add just enough water to cover the chicken and bring to a boil over medium-high heat. Reduce heat to low and simmer 15 minutes. Chicken should be white all the way through when done. Remove chicken and let stand a few minutes until it is cool enough to handle. Shred the chicken and return to pot.  Bring back to a boil to reduce the liquid of the mixture.  When mixture becomes as thick as you like, remove it from the heat.

Lay tortillas flat, and place equal amounts of refried beans down the middle of each. Top with equal amounts of chicken mixture and top each with cheese.

Fold in the sides of the tortilla and roll until completely closed.  Wrap each burrito in the wax paper. Place the burritos in a freezer bag.

Freeze for up to 3 months.

To cook unwrap the burritos, defrost in microwave just until the burrito is beginning to thaw.
Preheat the oven to 350 degrees.  Lightly spray a cookie sheet with a non stick cooking spray, lay the desired amount of burritos on the cookie sheet and bake 12 minutes or until the burrito just begins to brown.