Easy Chicken-Rice Burritos

  • Prep 20 min
  • Total 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

Steps

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  • 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.

Notes









Tips

Expert Tips

Serve with sour cream and additional salsa, if desired.

Mix things up by trying a different shredded cheese variety, such as Monterey Jack or a Mexican blend.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
190
% Daily Value
Total Fat
22g
33%
Saturated Fat
9g
45%
Trans Fat
2 1/2g
Cholesterol
75mg
25%
Sodium
1750mg
73%
Potassium
160mg
5%
Total Carbohydrate
69g
23%
Dietary Fiber
0g
0%
Sugars
4g
Protein
29g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
25%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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