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Baked Smothered Chicken Burritos

baked smothered chicken burritos Entree
Baked Smothered Chicken Burritos
  • Prep 20 min
  • Total 1 hr 5 min
  • Ingredients 10
  • Servings 8

Love burritos and enchiladas? With these hearty baked burritos smothered in enchilada sauce, you never have to choose a favorite! MORE+ LESS-

August 31, 2017

Ingredients

2
cups shredded cooked chicken
1
can (10 oz) Old El Paso™ enchilada sauce
1
tablespoon Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)
1
package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch)
1
cup Old El Paso™ refried beans (from 16-oz can)
1 1/2
cups cooked rice
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
2
green onions, thinly sliced
2
tablespoons chopped fresh cilantro leaves
Lime wedges, if desired

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix chicken, 1 cup of the enchilada sauce and the taco seasoning mix.
  • 2
    Place tortillas on work surface. Divide refried beans, rice and chicken mixture among center of each tortilla in 4-inch long strip. Top with 1 cup of the cheese.
  • 3
    Roll up into burritos, and place seam side down in baking dish.
  • 4
    Bake 35 minutes. Drizzle with remaining 1/4 cup enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Top with green onions and cilantro. Serve with lime wedges.
  • 5
    To freeze: Spray 13x9-inch disposable foil cake pan with cooking spray. Assemble burritos as directed in steps 1 through 3; do not bake. Drizzle with remaining 1/4 cup enchilada sauce and sprinkle with remaining 1 cup cheese. Cover pan with sprayed foil, and wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove plastic, and place foil-covered pan on baking sheet. Bake 1 hour to 1 hour 10 minutes or until thermometer inserted in center reads 165°F.
  • To roll burritos, fold one edge of tortilla over length of filling, tucking filling in slightly. Then fold two short edges over. Roll filled tortilla over toward remaining unfolded edge.

Expert Tips

  • Leftover rice is perfect for this recipe, but packaged frozen cooked rice works well in a pinch.

Nutrition Information

Nutrition Facts

Serving Size: 1 Burrito
Calories
370
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
8g
38%
Trans Fat
1 1/2g
Cholesterol
55mg
19%
Sodium
1030mg
43%
Potassium
135mg
4%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
9%
Sugars
1g
Protein
22g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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