Green Chile Chicken Burritos With Rice And Jack Cheese
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 25 min · Chicken · high-protein
835 cal
50g protein
80g carbs
35g fat
per serving · estimated
Ingredients
- about 14 oz meat rotisserie chicken, pulled
- 4 burrito size large flour tortillas
- 2 cups cooked microwave white rice
- 2 cans (4 oz) canned diced green chiles
- 3/4 cup pepper jack, shredded
- scant 1/2 cup sour cream
- 1 can (15 oz), drained canned black beans
- 1/4 cup salsa
- 1 tsp each cumin, oregano and salt
Method (tap to check — screen stays awake)
- Warm the pulled chicken in a skillet over medium with the green chiles, cumin, oregano and salt for 5 minutes, until the liquid from the chiles cooks off and the mixture is thick rather than soupy.
- Heat the rice and stir the beans into it so the filling holds together when rolled.
- Soften the tortillas one at a time in a dry pan, 20 seconds a side, then load each with rice and beans, the green chile chicken, jack cheese, salsa and sour cream.
- Fold the ends in, roll tightly, and sear the burritos seam-side down in the hot dry pan for 2 minutes a side until the outside is browned and the cheese inside has melted.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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