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Recipe: Baked Chicken Burritos
Similar Categories: Baked, Chicken, Burritos
Baked Chicken Burritos
(6-inch) whole wheat tortillas
2 cups cooked, lean chicken, chopped
2 tablespoons olive oil
1 cup onion, chopped
1 jalapeno pepper, seeded and minced
1 clove garlic, crushed
1 (14.5 oz.) can diced tomatoes
1 teaspoon cocoa
½ teaspoon oregano
½ teaspoon cumin
¼ teaspoon salt
1 cup Colby-jack cheese, shredded and divided
Take tortillas from refrigerator to bring to room temperature. Preheat oven
to 350 degrees. Grease a 2 quart baking dish and set aside. Placed the cut-up
chicken in a large bowl.
In a medium saucepan, heat the oil over medium heat. Add the onions, pepper
and garlic. Stir until the onion becomes translucent. Add the tomatoes,
cocoa, oregano, cumin, and salt. Bring to a boil and remove from heat.
Using a slotted spoon, take about ¾ cup of the tomato mixture from the pot
and add to the chicken. Add ¼ cup of the cheese and toss all together until
evenly combined..
Spoon a small portion of the tomato mixture into the bottom of the baking
dish to just cover the bottom. Divide the chicken mixture evenly among the 5
tortillas. Fold each tortilla together from each end, overlapping in the
middle, making a square "package" to hold the chicken. Place each
folded-side-down in the casserole, pressing them together to fit. Spoon the
remaining tomato mixture over the top; top with remaining cheese.
Bake about 20 minutes, until the cheese is melted and the burritos are heated
through.
Serves 5 hungry people.
1 serving:
15 g. fat; 37 g. total carb; 6 g. fiber; 32 g. protein
(6-inch) whole wheat tortillas
2 cups cooked, lean chicken, chopped
2 tablespoons olive oil
1 cup onion, chopped
1 jalapeno pepper, seeded and minced
1 clove garlic, crushed
1 (14.5 oz.) can diced tomatoes
1 teaspoon cocoa
½ teaspoon oregano
½ teaspoon cumin
¼ teaspoon salt
1 cup Colby-jack cheese, shredded and divided
Take tortillas from refrigerator to bring to room temperature. Preheat oven
to 350 degrees. Grease a 2 quart baking dish and set aside. Placed the cut-up
chicken in a large bowl.
In a medium saucepan, heat the oil over medium heat. Add the onions, pepper
and garlic. Stir until the onion becomes translucent. Add the tomatoes,
cocoa, oregano, cumin, and salt. Bring to a boil and remove from heat.
Using a slotted spoon, take about ¾ cup of the tomato mixture from the pot
and add to the chicken. Add ¼ cup of the cheese and toss all together until
evenly combined..
Spoon a small portion of the tomato mixture into the bottom of the baking
dish to just cover the bottom. Divide the chicken mixture evenly among the 5
tortillas. Fold each tortilla together from each end, overlapping in the
middle, making a square "package" to hold the chicken. Place each
folded-side-down in the casserole, pressing them together to fit. Spoon the
remaining tomato mixture over the top; top with remaining cheese.
Bake about 20 minutes, until the cheese is melted and the burritos are heated
through.
Serves 5 hungry people.
1 serving:
15 g. fat; 37 g. total carb; 6 g. fiber; 32 g. protein
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