Have you started your New Year's diet yet?!
Me neither. But I'm not dieting. I'm eating for two. Baby and I really like these burritos, and I think you will too. But if you're dieting you probably shouldn't make these. Sorry.
Smother burritos in enchilada sauce and remaining cheese. Bake at 375 for 25-30 minutes until cheese is melted and bubbly. Serve with sour cream, guacamole, a squeeze of lime juice, an extra large margarita, whatever you fancy.
Me neither. But I'm not dieting. I'm eating for two. Baby and I really like these burritos, and I think you will too. But if you're dieting you probably shouldn't make these. Sorry.
Chicken Rice Burritos:
Ingredients:
Chicken mixture: In large skillet over med-high heat, melt butter and saute garlic and onion until soft. Stir in chicken, chili powder, 1/4 cup chicken broth and 3/4 cup pico di gallo. Heat through, then set aside
Rice: In a large saucepan, bring rice and remaining 2 1/4 cups chicken broth to boil. Reduce heat, cover, and simmer 15 minutes. Stir in remaining pico di gallo , cover and simmer additional 5-10 minutes until rice is tender. Stir in cilantro.
Preheat oven to 375 F.
In large bowl, mix together rice and chicken mixture. Add olives, corn and 1 cup of the cheese. Mix well. Divide mixture into tortillas, roll up and place seem-side down in a 9x13 baking dish.
Ingredients:
- 2 tbsp butter
- 1/2 cup chopped green onion
- 1 clove garlic, minced
- 1 store-bought rotisserie chicken, peeled off bone and shredded
- 1 tbsp chili powder
- 2 1/2 cups chicken broth, divided
- 1 (16 oz.) container of pico di gallo salsa, divided
- 1 cup uncooked white rice
- 1/4 cup chopped fresh cilantro
- 1/2 cup sliced black olives
- 1/2 cup corn
- 2 cups cheddar or cheddar/monterey jack cheese, divided
- 1 (10 oz.) can green enchilada sauce
- 8 flour tortillas
Chicken mixture: In large skillet over med-high heat, melt butter and saute garlic and onion until soft. Stir in chicken, chili powder, 1/4 cup chicken broth and 3/4 cup pico di gallo. Heat through, then set aside
Rice: In a large saucepan, bring rice and remaining 2 1/4 cups chicken broth to boil. Reduce heat, cover, and simmer 15 minutes. Stir in remaining pico di gallo , cover and simmer additional 5-10 minutes until rice is tender. Stir in cilantro.
Preheat oven to 375 F.
In large bowl, mix together rice and chicken mixture. Add olives, corn and 1 cup of the cheese. Mix well. Divide mixture into tortillas, roll up and place seem-side down in a 9x13 baking dish.
Smother burritos in enchilada sauce and remaining cheese. Bake at 375 for 25-30 minutes until cheese is melted and bubbly. Serve with sour cream, guacamole, a squeeze of lime juice, an extra large margarita, whatever you fancy.
Enjoy!!
(If you break your diet with these, just spend a little extra time on the elliptical. They're not that bad for you.)
(If you break your diet with these, just spend a little extra time on the elliptical. They're not that bad for you.)
2 comments:
Yummy, yummy! Too bad that Lexi has a rice allergy and as a result we don't eat rice in our house anymore. Supposedly this is an allergy that is outgrown around two, so we may be getting there. Think I will file this recipe away for that day!
Um... can I come to dinner? I'll bring dessert? I might have to run all the way there to make up for all the yummy calories, but it looks well worth it!
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