Stuffed Burrito Bake
Published in: Augusta Chronicle

18-ounce package cooked "heat and serve" Mexican rice*
1rotisserie chicken ( 2 1/2 cups)
1/2cupfrozen corn -- defrosted
1canRotel tomatoes -- divided
2cupshredded reduced-fat cheddar or Monterey Jack cheese -- divided
1teaspoonschili powder
Salt and pepper -- to taste
12flour tortillas -- 8 "
1canfat free refried beans
1canred enchilada sauce -- 8-ounce
2green onions -- chopped
Reduced-fat sour cream -- optional, for garnish

Preheat oven to 375 degrees. Spray a 9-by-13-inch baking dish with
nonstick cooking spray.

Combine the rice, chicken, corn, half of the tomatoes, 1/2 cup of the
cheese, chili powder, salt and pepper in a medium bowl. Spread each
flour tortilla with some of the refried beans. Spread about 1/2 cup
of the chicken mixture across center of each tortilla and roll up.
Arrange burritos in baking dish. Combine the remaining tomatoes with
the enchilada sauce and spread over the burritos.

Cover with foil and bake 20 minutes. Remove from oven, uncover and
sprinkle remaining cheese. Return to the oven and bake, uncovered, 10
minutes longer.
Sprinkle with green onions and serve with the sour cream, if desired.

Makes 12 servings.

*Rice a Roni Heat and Serve Mexican Rice was used for testing.


Exported from A Cook's Books -- Recipe management for Macintosh


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