Chicken and Rice Burritos
Ingredients
- 1 (8.8-oz) pouch microwavable Spanish style rice
- 6 burrito flour tortillas
- 3 cups shredded rotisserie chicken
- 1 (10-oz) can green enchilada sauce
- 1 (16-oz) can pinto beans, rinsed and drained
- 1 cup shredded Mexican blend cheese
- 2 Roma tomatoes, chopped
Instructions
- Microwave rice according to package directions.
- Place tortillas between damp paper towels. Microwave at HIGH 1 minute or until hot.
- Meanwhile, combine chicken, enchilada sauce, and beans in a saucepan over medium-high heat. Cook 5 minutes or until thoroughly heated.
- Spoon rice onto warm tortillas; top with chicken mixture, cheese, and tomatoes; fold edges in and roll up to completely enclose filling.
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