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Saturday, January 12, 2008

Chicken and Bean Burritos

3 cups cooked, cubed chicken
½ cup chopped onion
1 capful of lemon juice
¾ cup salsa
1 T. Mrs. Dash Southwestern Chipoltle Seasoning
1 garlic clove, minced
1 ½ cups shredded cheddar cheese
1 package whole wheat tortillas (about 10)
1 can refried beans
1 can diced tomatoes, drained or about 2 cups fresh diced tomatoes

Mix chicken, onion, lemon juice, salsa, seasoning, garlic and about ½ cup of cheese together. Microwave for about 2 minutes. Add a dash of milk to the beans and stir them up to make them smooth.

Place about a tablespoon-ish of beans on the tortilla and a spoonful of chicken mixture. Roll it up enchilada style and place in pan. Once the burritos are all done, spread the tomatoes on top and sprinkle with remainder of cheese. Bake at 350 for about 30 minutes. Serve with Spanish Rice.

Holly’s Note:
This was originally a Pampered Chef recipe called a Family-Size Baked Burrito and it was huge and messy. So, I modified it and decided to make it into individual ones instead. We love these. They are great cold as a snack too. I’ve made it without the beans but they’re really dry and not as good then.

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