One of my favorite meals using leftovers. Shredded and deboned 4 chicken thighs from the other day and pinto beans from yesterday.
In a CI skillet I added the chicken, chipotles in Adobo sauce, roasted corn, 14 oz can crushed tomatoes, 1.5 cups rice, approx 3 cups water and Lawry's salt to taste and cooked indirect.
Once the rice was cooked I took it off of the grill
Warmed the tortillas on the grill and added sour cream, the chicken mixture, cheese and Sriracha sauce
placed the burritos on the grill and added cheese to the top. Removed them once the cheese melted
Plated the burritos and topped with some enchilada sauce that was warmed on the stove and some more cheese