Chicken and Rice Burritos
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
2 Boneless, Skinless Chicken Breasts1 cup carrots, chopped1 cup celery, diced1/2 cup onion, chopped1 Can Chicken Broth1 small can Green Chili Peppers1 Pkg Salad Magic Zesty Italian Salad Dressing & Marinade Mix1 cup uncooked long-grain white rice2 cups water2-3 Tbsp Lime Juice5 tsp sugar1 Tbsp Cilantro, chopped1 Can Green Enchilada Sauce8 Tortillas (We use whole wheat)1 cup cheddar cheese, shredded
In a Crockpot, combine chicken, carrots, celery, onion, broth, 2/3 of the chili pepper can, and salad dressing mix. Cook for 4-6 hours. When it is finished, shred the chicken and add it back to the sauce it was cooking in. Set aside. Cook rice according to package directions (I put it in my rice cooker) with lime juice, the rest of the chili peppers, water, sugar, and cilantro. (I also added a little cilantro to the chicken.) To assemble burritos, use an 8x10 casserole dish. Pour about half of the enchilada sauce on the bottom after spraying with cooking spray. Heat each tortilla in the microwave for 10 sec, and then set in the dish. Place the rice in the middle of the tortilla, and set some chicken mixture on top of that. Roll up with all sides tucked. Repeat. Pour the remaining enchilada sauce on put together burritos and cover with cheese. Broil in the oven until cheese is melted and browning. Enjoy!
Serving Size: Makes 8 Burritos
Number of Servings: 8
Recipe submitted by SparkPeople user KHALES33.
Serving Size: Makes 8 Burritos
Number of Servings: 8
Recipe submitted by SparkPeople user KHALES33.
Nutritional Info Amount Per Serving
- Calories: 323.6
- Total Fat: 9.5 g
- Cholesterol: 49.6 mg
- Sodium: 1,094.8 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 5.1 g
- Protein: 22.2 g
Member Reviews