Tuesday, August 28, 2012

skillet chicken burritos









These skillet chicken burritos were super yummy especially with chunky guacamole, pico de gallo and the sour cream sauce that you make with these burritos.  It was very filling but maybe that's because I just had to eat two of them.  It was just too hard to stop at one.

skillet chicken burritos (Taste of Home Healthy Cooking, August/September 2012)
2 cups chicken breasts, cooked and shredded
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexicorn, drained 
1 cup shredded reduced fat cheddar cheese
8 whole wheat tortillas, warmed (I used some whole wheat and some white)

sour cream sauce
1 cup reduced fat sour cream
1/4 cup chopped fresh cilantro
2 tablespoons pickled jalapeno slices (I used diced green chiles)
2 teaspoons chopped onion
2 teaspoons Dijon mustard

In a small bowl, combine the sauce ingredients.  In a large bowl combine the chicken, beans, corn, cheese, salt and 1/2 cup sauce mixture.  Spoon a half cup of chicken mixture on each tortilla.  Fold sides and ends over filling and roll up.  Spritz both sides with cooking spray.
In a large nonstick skillet or griddle coated with cooking spray, cook burritos in batches over medium heat for 3-4 minutes on each side or until golden brown.  Serve with remaining sour cream mixture and salsa if desired (and guacamole!).

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