Chicken Burritos
Recipe from
Betty Crocker
Hamburger Helper® chicken fried rice mix jump-starts a south-of-the-border burrito dinner.
Ingredients
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1 tablespoonvegetable oilsee savings
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1 poundboneless skinless chicken breasts, cut into 1-inch piecessee savings
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1 1/2 cupswatersee savings
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2 teaspoonslime juicesee savings
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1 cupOld El Paso® Thick 'n Chunky salsasee savings
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1 boxHamburger Helper® chicken fried ricesee savings
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1 canblack beans, drained and rinsed (15 ounces)see savings
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1 canGreen Giant® Mexicorn® whole kernel corn with red and green peppers, drained (11 ounces)see savings
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10Old El Paso® flour tortillas for burritos (8 inch; from two 11-ounce packages)see savings
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Sour cream, if desiredsee savings
Directions
1.
In 10-inch skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
2.
Stir in water, lime juice, salsa and contents of sauce mix pouch (from Hamburger Helper box) until blended. Stir in beans, corn and contents of uncooked rice pouch (from Hamburger Helper box); heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.
3.
Meanwhile, heat tortillas as directed on package.
4.
Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with sour cream. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.
Nutrition information
Per serving: Calories 310 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 1g); Cholesterol 25mg; Sodium 870mg; Total Carbohydrate 45g (Dietary Fiber 3g, Sugars 2g); Protein 17g. Daily Values: Vitamin A 8%; Vitamin C 2%; Calcium 10%; Iron 15%. Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 Lean Meat. Carbohydrate Choices: 3.
Percent Daily Values are based on a 2,000 calorie diet
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