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Baked Chicken Burritos
A delicious dish everyone will enjoy, with classic Mexican ingredients.

5 (6-inch) whole wheat tortillas
2 cups cooked, lean chicken, chopped
2 tablespoons olive oil
1 cup onion, chopped
1 jalapeno pepper, seeded and minced
1 clove garlic, crushed
1 (14.5 ounce) can diced tomatoes
1 teaspoon cocoa
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1 cup Colby-jack cheese, shredded and divided

Take the tortillas from the refrigerator to bring to room temperature. Preheat the oven to 350 degrees. Grease a 2 quart baking dish and set aside. Place the cut-up chicken in a large bowl.

In a medium saucepan, heat the oil over medium heat. Add the onions, pepper and garlic. Stir until the onion becomes translucent. Add the tomatoes, cocoa, oregano, cumin, and salt. Bring to a boil and remove from heat.

Using a slotted spoon, take about ¾ cup of the tomato mixture from the pot and add to the chicken. Add ¼ cup of the cheese and toss all together until evenly combined.

Spoon a small portion of the tomato mixture into the bottom of the baking dish to just cover the bottom. Divide the chicken mixture evenly among the 5 tortillas. Fold each tortilla together from each end, overlapping in the middle, making a square "package" to hold the chicken. Place each folded-side-down in the casserole, pressing them together to fit. Spoon the remaining tomato mixture over the top; top with remaining cheese.

Bake about 20 minutes, until the cheese is melted and the burritos are heated through.

Serves 5 hungry people.

1 serving:
Total Fat (g): 18; Protein (g): 29; Total Carbohydrates (g): 20; Dietary Fiber (g): 11
327 calories

Food Exchanges: Lean Meat: 3, Vegetable: 1½, Fat: 2

©Lynn Stephens