Crispy Chicken and Bean Burritos

Kitchen Tested
  • Yield 12 servings

A deluxe burrito that taste like it's an absolute no-no.

Ingredients

2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
1 onion, chopped
1 green bell pepper, seeded and chopped
1 teaspoon minced garlic
1 (4-ounce) can diced green chiles, drained
2 (15-ounce) cans pinto beans, drained and rinsed, mashed
1 (8-ounce) package fat-free cream cheese
1/4 cup light mayonnaise
12 (8-inch) flour tortillas
1 cup chopped green onions
1 cup salsa
1 (15-ounce) can enchilada sauce
1 cup shredded reduced-fat Monterey Jack cheese

Instructions

  1. Preheat oven to 350F.
  2. In a large skillet coated with nonstick cooking spray, cook chicken until lightly browned, about 5 minutes.  Add onion, green pepper and garlic and saute until chicken is done and the vegetables are tender, 5 to 7 minutes.  Add green chiles and pinto beans, stirring until thoroughly heated.
  3. In a small bowl, combine cream cheese and mayonnaise; mix well.
  4. Soften tortillas in the microwave for 30 seconds.  Spoon about 1/4 cup chicken-bean mixture down one side of each tortilla.  Top each tortilla evenly with cream cheese mixture, green onions and salsa.  Roll up tortillas and arrange seam side down in a baking dish.  Cover with enchilada sauce and bake, covered, 25 minutes.  Uncover and sprinkle with Monterey Jack and continue baking 10 minutes more or until cheese is melted.

Comments

Follow

Get every new post delivered to your Inbox.

Join 206 other followers