EASY CHICKEN-RICE BURRITOS RECIPE – PILLSBURY.COM
|1 cup Old El Paso™ Thick ‘n Chunky salsa|
|1/2 cup water|
|1/2 cup uncooked instant white rice|
|3/4 cup shredded deli rotisserie chicken|
|1/2 cup shredded Cheddar cheese (2 oz)|
|1/4 teaspoon garlic powder|
|4 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)|
|Shredded lettuce, if desired|
|Chopped tomatoes, if desired|
- Heat oven to 375°F. In 1-quart saucepan, heat salsa and water to boiling. Stir in rice. Cover; remove from heat. Let stand 5 minutes.
- Stir chicken, cheese and garlic powder into rice mixture. Spoon 1/2 cup chicken-rice mixture onto center of each tortilla. Fold bottom 1/3 of tortilla over filling; fold in sides toward center, leaving top open. Place seam side down in ungreased 9×9-inch (2-quart) glass baking dish.
- Cover tightly with foil; bake 20 to 30 minutes or until hot. Garnish with lettuce and tomatoes.
Calories 590 , CarbohydrateContent 69 g, CholesterolContent 75 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 29 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 1750 mg, SugarContent 4 g, TransFatContent 2 1/2 g
CHICKEN BURRITOS RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 55 minutes
Prep time: 20 minutes
Cook time: 35 minutes
Yield: 2 casseroles (6 servings each).
|6 tablespoons butter|
|1 large onion, chopped|
|1/4 cup chopped green pepper|
|1/2 cup all-purpose flour|
|3 cups chicken broth|
|1 can (10 ounces) diced tomatoes and green chiles, undrained|
|1 teaspoon ground cumin|
|1 teaspoon chili powder|
|1/2 teaspoon garlic powder|
|1/2 teaspoon salt|
|2 tablespoons chopped jalapeno pepper, optional|
|1 can (15 ounces) chili with beans|
|1 package (8 ounces) cream cheese, cubed|
|8 cups cubed cooked chicken|
|24 flour tortillas (6 inches), warmed|
|6 cups shredded Colby-Monterey Jack cheese|
- Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13×9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa.
Calories 760 calories, FatContent 44g fat (23g saturated fat), CholesterolContent 177mg cholesterol, SodiumContent 1608mg sodium, CarbohydrateContent 40g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 51g protein.