Oven-Baked Chicken Burritos
Mexican Rice and Guacamole and Chips
Ingredients
- 2 lb boneless, skinless chicken breasts, cubed
- 1 (1-oz) envelope taco seasoning mix
- 2 Tbsp olive oil
- 6 burrito-size flour tortillas
- 3 cups shredded Mexican-blend cheese, divided
- 1 (10-oz) can enchilada sauce
- 1 (8-oz) carton sour cream
- 1 (16-oz) container refrigerated salsa
Instructions
- Preheat oven to 400°F. Sprinkle chicken with seasoning mix. Cook chicken in hot oil in a large skillet over medium-high heat until chicken is browned and done.
- Divide chicken among tortillas; top with 2 cups cheese and roll up. Place seam-side-down in a lightly greased 13x9-inch baking dish. Top with enchilada sauce and 1 cup cheese.
- Bake 20 minutes or until cheese is melted and tortillas are browned. Serve with sour cream and salsa.
Side Dish Ingredients
- 2 (6.4-oz) boxes Mexican rice mix
- 1 (16-oz) container guacamole
- 1 (10-oz) pkg tortilla chips
Side Dish Instructions
- Cook rice according to package directions.
- Serve guacamole with chips.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
741
|
647
|
1388
|
| Fat (g) | 36 | 31 | 67 |
| Sat. Fat (g) | 17 | 9 | 26 |
| Protein (g) | 54 | 12 | 66 |
| Carb (g) | 49 | 84 | 133 |
| Fiber (g) | 4 | 10 | 14 |
| Sodium (mg) | 1800 | 1161 | 2961 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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