 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
A favorite in our house. Another Sandi Richard recipe. Quick, easy and family friendly. Husband asks for this to be made all the time. Ingredients:
1 teaspoon canola oil (5 ml) or 1 teaspoon olive oil (5 ml) |
3 boneless skinless chicken breasts (450 g or 1 lb, 2 packs for dinner and 1 for lunch) |
1 cup nonfat sour cream (250 ml) |
1/2 cup green chili, chopped (127 ml or 1 can) |
1/2 cup monterey jack cheese, low-fat grated (125 ml) |
1/2 cup cheddar cheese, low-fat grated (125 ml) |
cooking spray (cholesterol free) |
8 large flour tortillas |
aluminum foil |
nonfat sour cream (optional) |
chunky salsa (optional) |
Directions:
1. Preheat oven to 350 F (175 C).
2. Heat oil in a nonstick fry pan or wok.
3. Cut chicken into bite size pieces and add to pan as you cut. Stir until no longer pink.
4. Add sour cream, chilies, and cheeses to cooked meat and stir. Remove from heat.
5. Spray a large cake pan with cooking spray.
6. Distribute chicken mixture on centre of tortillas.
7. Roll up tortillas, folding the sides under, to ensure that filling does not run out. Carefully place burritos inside pan, sprinkle with cheeses, cover pan with foil.
8. Bake for 20 minutes.
|
|