- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2008
MethodIn 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 facts Per each of 6 servings: about
- Sodium 772 mg
- Protein 24 g
- Calories 427.0
- Total fat 21 g
- Cholesterol 64 mg
- Saturated fat 6 g
- Total carbohydrate 38 g
- Iron 33.0
- Folate 37.0
- Calcium 18.0
- Vitamin A 19.0
- Vitamin C 37.0