Chicken Burritos and Casserole

Author: Canadian Living

Have burritos tonight and turn half into a casserole that you can freeze and enjoy another night. Serve with chopped tomato and sour cream.

  • Portion size 1 serving

Ingredients

  • 2 tablespoons vegetable oil
  • 2 lbs boneless skinless chicken breasts cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 onions chopped
  • 2 sweet green peppers diced
  • 1 1/2 cup salsa
  • 2 cups corn kernels
  • 4 10-inch (25 cm) flour tortillas warmed
  • 1/2 cup shredded Monterey Jack cheese

Method

In large nonstick skillet, heat 2 tsp (10 mL) of the oil over medium-high heat. Sprinkle chicken with salt and pepper; cook, in 2 batches, stirring and using up to 2 tsp (10 mL) more oil if necessary, for 5 minutes or until browned and no longer pink inside. Transfer to plate.

Reduce heat to medium. Add remaining oil to skillet; cook onions and green peppers, stirring, for 5 minutes or until softened, adding up to 2 tbsp (25 mL) water to prevent burning.

Add salsa to pan and bring to boil; reduce heat and simmer, stirring often, for 5 minutes or until most of the liquid is evaporated. Stir in corn and chicken. Spoon half onto tortillas. Sprinkle with cheese. Roll up.

Nutritional facts <b>Per serving:</b> about

  • Sodium 788 mg
  • Protein 37 g
  • Calories 455.0
  • Total fat 13 g
  • Cholesterol 78 mg
  • Saturated fat 4 g
  • Total carbohydrate 48 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 60.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken Burritos and Casserole

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