Easy Chicken-Rice Burritos

These burritos are as filling as they are delicious!

  • prep time 20 min
  • total time 50 min
  • ingredients 9
  • servings 2

Ingredients

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
1/2
package (11-oz size) Old El Paso® flour tortillas for burritos (four 8-inch tortillas)
Shredded lettuce, if desired
Chopped tomatoes, if desired
  • 1 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.
  • 2 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 9x9-inch (2-quart) glass baking dish.
  • 3 Cover tightly with foil; bake 20 to 30 minutes or until hot. Garnish with lettuce and tomatoes.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    590
    (
    Calories from Fat
    190),
    % Daily Value
    Total Fat
    22g
    22%
    (Saturated Fat
    9g,
    9%
    Trans Fat
    2 1/2g
    2 1/2%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    1750mg
    1750%;
    Total Carbohydrate
    69g
    69%
    (Dietary Fiber
    0g
    0%
      Sugars
    4g
    4%
    ),
    Protein
    29g
    29%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    0%;
    Calcium
    30%;
    Iron
    25%;
    Exchanges:
    4 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
    Carbohydrate Choices:
    4 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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