Chicken Chili Burritos
Chicken Chili Burritos
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 427 |
| pro | 24 g |
| total fat | 21 g |
| sat. fat | 6 g |
| carb | 38 g |
| fibre | 5 g |
| chol | 64 mg |
| sodium | 772 mg |
| % RDI: | - |
| calcium | 18 |
| iron | 33 |
| vit A | 19 |
| vit C | 37 |
| folate | 37 |
- 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
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.
Source : Canadian Living Magazine: March 2008
