Prep Guide and Tips:
Serve with sour cream and additional salsa, if desired.
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Easy Chicken-Rice Burritos
- Prep Time:
- 20 Min
- Start to Finish:
- 50 Min
- Servings:
- 2 servings (2 burritos each)
- Print:
-
These burritos are as filling as they are delicious!
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
Directions
- 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 9x9-inch (2-quart) glass baking dish.
- Cover tightly with foil; bake 20 to 30 minutes or until hot. Garnish with lettuce and tomatoes.
Additional Directions
Nutrition Facts
Nutritional Information Per Serving; 1 Serving:
- Calories:
- 590
- Calories From Fat:
- 190
- Total Fat:
- 22g
- Cholesterol:
- 75mg
- Sodium:
- 1750mg
- Potassium:
- 160mg
- Protein:
- 29g
- Vitamin A:
- 20%
- Vitamin C:
- 0%
- Calcium:
- 30%
- Iron:
- 25%
