Chicken Burritos

When I was growing up, my family had "Taco and Chicken Fajita Night" almost every Saturday night. It was something that we all looked forward to, even the friends or boyfriends that were joining us for dinner that night. It's fun to create traditions and memories around mealtimes. To this day, whenever I make tacos for my own family, either my husband or myself will mention the "Taco Nights" that we used to have with my family. Now my "Taco Night" often includes Chicken Burritos or Bean Enchiladas. I started making Bean Enchiladas when my son was younger and had so many food allergies, including beef, chicken and dairy. We really enjoyed having beans in tortillas so after he grow out of his allergies, I created these Chicken Burritos with refried beans. By including the beans, not only is there the added benefit of the fiber from the beans, but the beans also stretch the meal further. One can of refried beans is far less expensive than a few chicken breast that it would normal take to fill six burritos. My recipe calls for just 1 chicken breast to make 6 servings of burritos! I like to use the vegetarian refried beans because they don't include lard. Also skip the regular white tortillas and try multi-grain or whole wheat tortillas. Maybe you can try these tonight and start your own family tradition. Chicken Burritos

2 c. shredded cooked chicken breast (1 large breast)

16 oz. vegetarian refried beans

1/2 c. salsa

1/2 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. paparika

1/2 tsp. oregano

4 oz. shredded cheese, something like a cheddar or Monterey Jack

6 whole-grain tortillas, warmed right before assembling

 

Preheat the oven to 350°F.

Put the chicken, beans, salsa and spices in a large bowl and stir together. Warm the tortillas slightly to make them easier to roll up when assembling the burritos. Divide the mixture evenly on the tortillas, top with the cheese and roll up, placing seam side down in the pan. Cover and bake for 15-20 minutes or until heated through.

Serve with shredded lettuce, tomatoes, sour cream and more salsa, if you want some extra spice.

Makes 6 burritos.

 

Nutritional information per burrito:

308 Calories

11 g. fat

6 g. saturated fat

31 mg. cholesterol

1093 mg. sodium

35 g. carbohydrates

8 g. fiber

3 g. sugar

17 g. protein