I hope I don't need to put "fast and easy" in the titles of any meal recipes I post any more, because if they aren't I most likely won't be posting them. And I'm okay with that.
This is an adaptation of a meal I grew up having at home that's a bit healthier than the original.
It's delicious, it's a great leftover and it's generally a picky eater pleaser.
Ingredients:
1 can shredded chicken, drained (you can boil or bake your own chicken of course, then shred)
1 can beans, rinsed and drained (you can use pinto, black or red beans)
1/2 c. shredded mozzarella cheese (you can do more or less, I just eye-ball it)
1 can (10.5 oz.)low-fat, low-sodium cream of chicken soup
1 can diced green chili peppers, drained
1 cup low-fat (or fat free) sour cream
8 flour tortillas, mine are 7" (use wheat tortillas to be extra healthy)
Toppings:
2 c. shredded romaine lettuce
diced tomatoes, sour cream, hot sauce, salsa, pico or whatever toppings your family likes best.
Directions:
Combine soup, sour cream, and chili peppers.
Add 1 cup of creamy mixture to shredded chicken and beans and mix.
In a sprayed (I use an olive oil spray) 8x8 or 6x12 dish (I used Pyrex) lay out the tortillas and divide the chicken mix evenly between them, roll them up burrito-style (they stay closed best with the openings on the bottom).
Spread remaining creamy mixture over the top of the burritos.
Top with cheese.
Cover with foil and bake at 350 for about 40 minutes, take the foil off for the last 10 minutes to ensure the cheese fully melts.
Top with shredded romaine lettuce and whatever toppings make your family happy. Serve!
We served it with fresh fruit and a bit of Sangria soda this last time, delicious!
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