Crispy Chicken and Bean Burritos

Kitchen Tested
  • Yield 12 servings

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


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


  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.



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