Yummy Chicken Burritos

We tried this recipe the other night and it is now one of our favorites! It makes so much and is very filling. Our family of 6 was able to eat it 2 nights in a row.

We used canned chicken breast and it worked great. We were out of salsa so we added a can or Rotel instead. We topped ours with shredded cheese before rolling up in the tortilla.

I signed up to recieve newsletters from Betty Crocker called Dinner Made Easy. I've recieved many easy and yummy recipes plus coupons. Visit Betty Crocker to sign up.

Right now at Publix the Hormel canned chicken is buy one get one and the Chicken Helpers are $.99 plus you can print out a coupon at coupons.com or the Betty Crocker site to save $.75 on 3. I think there is a coupon for salsa on the Betty Crocker site as well.

This makes a great food storage recipe when using the canned chicken because everything is from the pantry, except the lime juice but in a pinch I'm sure you could leave it out.

Hope your family enjoys it as much as ours.

Makes: 10 burritos

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 1/2 cups water
2 teaspoons lime juice
1 cup Old El Paso® Thick 'n Chunky salsa
1 box Hamburger Helper® chicken fried rice
1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
10 Old El Paso® flour tortillas for burritos (8 inch; from two 11-oz packages)
Sour cream, if desired

1. In 10-inch skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
2. Stir in water, lime juice, salsa and contents of sauce mix pouch (from Hamburger Helper box) until blended. Stir in beans, corn and contents of uncooked rice pouch (from Hamburger Helper box); heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.
3. Meanwhile, heat tortillas as directed on package.
4. Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with sour cream. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.

Nutrition Information:
1 Burrito: Calories 310 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 1g); Cholesterol 25mg; Sodium 870mg; Total Carbohydrate 45g (Dietary Fiber 3g, Sugars 2g); Protein 17g Percent Daily Value*: Vitamin A 8%; Vitamin C 2%; Calcium 10%; Iron 15% Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 Lean Meat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.