Chicken Burritos
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 349.6
- Total Fat: 11.9 g
- Cholesterol: 82.5 mg
- Sodium: 1,943.7 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 9.6 g
- Protein: 40.2 g
View full nutritional breakdown of Chicken Burritos calories by ingredient
Introduction
We think this is as good as restaurant burritos! The sodium level is probably too high for those watching their salt intake but this is very filling for the calories involved! We think this is as good as restaurant burritos! The sodium level is probably too high for those watching their salt intake but this is very filling for the calories involved!Number of Servings: 6
Ingredients
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24 oz. chicken breasts, boneless, skinless
4 cups water
2 large bay leaves
2 10oz cans Rotel tomatoes & green chiles
1 103/4 oz can 98% fat free Cream of Chicken soup
3 tsp. taco seasoning
2 tsp. cayenne pepper seasoning
1 large clove of garlic, minced
6 flour tortillas, whole wheat
2 c. reduced fat mexican style shredded cheese
2 c. shredded lettuce, romaine
1 large tomato, diced
Directions
Using a non-stick skillet, saute chicken over medium heat till lightly browned on both sides. (If you use a regular skillet, lightly spray pan with olive oil cooking spray.)
Add water and bay leaves, bring to boil over medium-high heat, lower heat and simmer for 10 minutes or until just cooked through. Remove chicken, cool, reserving broth. Cut chicken length-wise into thin strips.
Meanwhile, in saucepan over medium heat, combine Rotel tomatoes, cream of chicken soup, taco seasoning, garlic, cayenne and 1/2 cup of reserved broth. Bring to gentle boil, reduce heat and simmer for 10 minutes.
Divide chicken into tortillas, rolling up and placing seam-side down in 8X11 baking dish. Pour sauce over tortillas and sprinkle cheese in a row across the middle of all the tortillas. Bake for 30 minutes or until cheese melts.
Right before serving, sprinkle lettuce over cheese and top with tomatoes.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user MOMMAGRAMMY.
Add water and bay leaves, bring to boil over medium-high heat, lower heat and simmer for 10 minutes or until just cooked through. Remove chicken, cool, reserving broth. Cut chicken length-wise into thin strips.
Meanwhile, in saucepan over medium heat, combine Rotel tomatoes, cream of chicken soup, taco seasoning, garlic, cayenne and 1/2 cup of reserved broth. Bring to gentle boil, reduce heat and simmer for 10 minutes.
Divide chicken into tortillas, rolling up and placing seam-side down in 8X11 baking dish. Pour sauce over tortillas and sprinkle cheese in a row across the middle of all the tortillas. Bake for 30 minutes or until cheese melts.
Right before serving, sprinkle lettuce over cheese and top with tomatoes.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user MOMMAGRAMMY.
Member Ratings For This Recipe
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MCDOWELL26
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LILANDVICSMOMRN
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SKEETER107
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MANDERS_M
If you want to reduce the sodium in this recipe, try removing the taco seasoning & using Mrs. Dash Southwest Chipotle seasoning instead. And if you are missing that thickness that usually comes with the taco seasoning, try adding a little cornstarch! Overall, sounds like a great recipe though! - 4/17/11
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PAMALAMS