Tested till perfect Chicken Chili Burritos
Chicken Chili Burritos
Photography by Matthew Kimura

Chicken Chili Burritos

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2008

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6

Ingredients

  • 2 tbsp 2tbspvegetable oil
  • 1 lb 1lbground chicken
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 2 tsp 2tspdried oregano
  • 1/2 tsp 1/2tspsalt
  • 2 tbsp 2tbsptomato paste
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)diced tomatoes
  • 3 tbsp 3tbspchili powder
  • 4 4large flour tortillaflour tortillas, (10 inches/25 cm)
  • 3/4 cup 3/4cupshredded Cheddar cheese
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Preparation

In large saucepan, heat 1 tbsp (15 mL) of the vegetable oil over medium-high heat; cook chicken, breaking up with fork, for about 8 minutes or until no longer pink. Drain off fat. Transfer chicken to bowl and set aside.

In same saucepan, heat remaining oil over medium heat; cook onion, garlic, oregano and salt for about 3 minutes or until softened. Stir in tomato paste; cook for 1 minute.

Return chicken to pan. Add tomatoes and chili powder; bring to boil. Reduce heat to medium; simmer, stirring occasionally, for 15 minutes or until thickened.

Spoon chili onto centre of each tortilla; sprinkle with cheese. Fold top and bottom edge over filling; fold sides over like enve-lope. Place, seam side down, on greased baking sheet.

Broil burritos about 6 inches (15 cm) from heat until crisp and golden brown, about 10 minutes.

Nutritional Information Per each of 6 servings: about

cal 427 pro 24g total fat 21g sat. fat 6g
carb 38g fibre 5g chol 64mg sodium 772mg

% RDI:

calcium 18 iron 33 vit A 19 vit C 37
folate 37
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