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
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
- Folate 10.0
- Calcium 20.0
- Vitamin A 18.0
- Vitamin C 60.0
