Chicken, beans, rice, and cheese combine in these burritos smothered with a creamy enchilada style sauce.
Preheat oven to 350° F and spray a 9x13 inch pan with cooking spray.
Heat oil in a frying pan on medium heat. Add the rice and cook until golden brown.
Add one chicken flavored bullion cube to 4 cups of water and microwave for 4 minutes.
When the rice is brown, add water, tomato sauce, salt, garlic, cumin, and pepper to pan. Stir and cover the pan and let simmer for 30 minutes or until the rice is cooked and there is no liquid left. Stir and fluff before serving.
Mix all the spices and chilies in a small bowl. Spray the pot of the instant pot with non-stick cooking spray. Place the chicken in the pot and spread the chili mixture over the chicken.
Place the lit on the pot and turn the valve to sealing. Set the pot to high pressure for 10 minutes. When the pot is done, let it warm and self release for 10-15 minutes. Make sure the silver circle has dropped down before opening. If it hasn't, wait or turn the valve to venting until it does.
Shred the chicken and mix in the remaining chilies and some of the liquid until the chicken is moist. You may not have to use all of the liquid.
In a 12 inch frying pan, saute the onions, peppers, and garlic in the oil on medium heat.
Add the spices and enchilada sauces. Simmer for 10 minutes. Add the sour cream and stir until combined. Turn off the heat. Spread 3-4 large spoonfulls into the prepared pan.
Spread 1/6 of the refried beans onto the tortillas, then add a spoonful of rice, chicken and then sprinkle with cheese.
Roll the burritos up and place in the pan. Pour over the remaining sauce and top with cheese.
Bake for 25 minutes until the cheese is melted. Serve with a dollop of sour cream.