Crowd-Pleaser
Baked Chicken and Bean Burritos
Avocado-Arugula Salad
Ingredients
- 1 (16-oz) pkg frozen grilled and ready fajita chicken breast strips, thawed
- 2 (15-oz) cans black beans, rinsed and drained
- 1 (12-oz) pkg frozen corn kernels, thawed
- 6 burrito size flour tortillas
- 1½ cups refrigerated mild white cheese dip, divided
Instructions
- Preheat oven to 400°F. Heat chicken according to package directions in a large bowl. Stir in beans and corn.
- Heat cheese dip according to package directions.
- Spoon chicken mixture down center of each tortilla; top each with about 2 Tbsp cheese dip. Fold in sides of tortillas; roll up to completely enclose filling.
- Place burritos, seam sides down in a lightly greased 13- x 9-inch baking dish. Spoon remaining cheese dip over burritos. Bake 15 to 20 minutes or until hot and bubbly.
Side Dish Ingredients
- 6 Tbsp olive oil vinaigrette
- 2 avocados, thinly sliced
- 1 (5-oz) pkg baby arugula
Side Dish Instructions
- Combine arugula, avocados, and vinaigrette in a large bowl. Toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
600
|
193
|
793
|
| Fat (g) | 21 | 19 | 40 |
| Sat. Fat (g) | 11 | 3 | 14 |
| Protein (g) | 36 | 2 | 38 |
| Carb (g) | 75 | 7 | 82 |
| Fiber (g) | 8 | 5 | 13 |
| T. Sugs (g) | 5 | 1 | 6 |
| A. Sugs (g) | 1 | 0 | 1 |
