Chicken Fundido Burritos
Fire Roasted Corn
Wine Recommendation
19 Crimes Hard Chardonnay
Ingredients
- 2 (8.8-oz) pouches microwavable Spanish rice
- 3 cups shredded rotisserie chicken
- 1 (14-oz) container refrigerated pico de gallo, divided
- 2 tsp ground cumin
- 1 (8-oz) pkg shredded pepper Jack cheese, divided
- 6 burrito size flour tortillas
- 1 (16-oz) carton refrigerated cheese dip
Instructions
- Preheat oven to 450°F. Heat rice according to package directions.
- Stir together rice, chicken, 1 cup pico de gallo, cumin, and 1 cup shredded cheese. Divide mixture among center of each tortilla. Fold in sides of tortillas; roll up burrito-style. Place on a parchment paper-lined baking sheet; spray with cooking spray.
- Bake 10 minutes. Sprinkle with remaining shredded cheese and bake 5 minutes longer.
- Meanwhile, heat cheese dip according to package directions. Divide burritos among plates. Top with cheese dip and remaining pico de gallo.
Side Dish Ingredients
- 2 (12-oz) pkg frozen fire roasted corn
Side Dish Instructions
- Heat corn according to package directions .
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
703
|
120
|
823
|
| Fat (g) | 28 | 1 | 29 |
| Sat. Fat (g) | 11 | 0 | 11 |
| Protein (g) | 38 | 4 | 42 |
| Carb (g) | 73 | 25 | 98 |
| Fiber (g) | 1 | 0 | 1 |
