Crowd-Pleaser
Chicken Verde Burritos
Sweet and Salty Watermelon Wedges and Potato Chips
Wine Recommendation
Stella Rosa Pineapple Chili White Wine
Ingredients
- 1 (8.8-oz) pouch microwavable Spanish style rice
- 3 cups shredded rotisserie chicken
- 1 (10-oz) can green enchilada sauce
- 1 (16-oz) can pinto beans, rinsed and drained
- 6 burrito flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup pico de gallo
Instructions
- Heat rice according to package directions.
- Combine chicken, enchilada sauce, and beans in a microwave-safe bowl. Cover, and cook 3 to 4 minutes or until thoroughly heated.
- Spoon rice over tortillas; top with chicken mixture, cheese, and pico de gallo; roll up, burrito-style.
Side Dish Ingredients
- 1 seedless watermelon, cut into wedges
- 3 Tbsp honey
- 1 tsp kosher salt
- 1 (10-oz) pkg tortilla chips
Side Dish Instructions
- Place watermelon on a platter; drizzle with honey, and sprinkle with salt.
- Serve with chips.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
539
|
482
|
1021
|
| Fat (g) | 15 | 11 | 26 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 35 | 8 | 43 |
| Carb (g) | 65 | 98 | 163 |
| Fiber (g) | 7 | 6 | 13 |
