A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chicken And Vegetable Burritos
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- #62322
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 medium onion, chopped
1 medium carrot, cut in half lengthwise, then cut crosswise into thin half-moons
1 large green bell pepper, cored, seeded and cut into 1/4-inch dice
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 can (14.5 ounce size) stewed tomatoes
1 medium zucchini, cut in half lengthwise, then cut crosswise into thin half moons
1 cup chicken broth
1 package (1.5 ounce size) taco seasoning mix
1/2 teaspoon salt
1 pound ground chicken
1 cup instant white rice
1 package (8 count size) burrito-size flour tortillas
1 package (8 ounce size) shredded taco cheese mix
Salsa Beans
1 can (15 ounce size) kidney beans, drained and rinsed
1 can (15.5 ounce size) pinto beans, drained and rinsed
3/4 cup bottled salsa
1/4 teaspoon salt
directions
Stir together onion, carrot, green pepper and oil in microwave-safe 13- x 9- x 2-inch baking dish to coat vegetables. Microwave, uncovered, on high power for 4 minutes.
Add garlic, tomatoes, zucchini, chicken broth, taco seasoning and salt. Microwave, uncovered, on high power for 3 minutes.
Add chicken; stir to evenly distribute. Cover with microwave-safe plastic wrap, venting slightly at one corner. Microwave on high power for 5 minutes.
Rotate dish. Uncover; stir. Recover, venting. Microwave on high power for 5 minutes.
Uncover. Stir in rice. Cover with plastic wrap. Let stand 5 minutes.
Spoon about 3/4 cup filling onto center of each tortilla. Fold up each side of tortilla as if wrapping a package. Place, seam side down, in microwave-safe 13- x 9- x 2-inch baking dish. Brush about 1 tablespoon of water over top of burritos. Sprinkle evenly with taco cheese.
Cover with microwave-safe plastic wrap, venting at one corner. Microwave on high 5 minutes, until heated through. Serve warm with Salsa Beans.
For Salsa Beans: Combine kidney beans, pinto beans, salsa and salt in microwave-safe medium-size bowl. Cover with plastic wrap, vented; microwave on high for 2 minutes, until heated through.
Conventional Cooking Method: Heat oil in large skillet over medium-high heat. Add onion, carrot and green pepper; saute until softened, about 6 minutes.
Add chicken and garlic; cook, breaking up chicken into small pieces, until chicken is no longer pink, about 5 minutes. Stir in tomatoes, zucchini, broth, taco seasoning and salt; cook, covered, 4 minutes, just until zucchini is tender.
Remove from heat; stir in rice. Cover; let stand 5 minutes. Heat oven to 375 degrees F. Spoon about 3/4 cup filling onto center of each tortilla. Fold up each side as if wrapping package.
Place, seam side down, in 13- x 9- x 2-inch baking dish. Sprinkle with taco cheese. Heat in 375 degrees F oven 10 minutes, until heated through.
For Salsa Beans: Heat all ingredients in saucepan over medium-high heat, about 5 minutes.
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nutrition data
Nutritional data has not been calculated yet.
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