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Amanda Lewis

L U N C H / Green Chilie Chicken Burrito Bake

Makes 6 burritos and 1 burrito is 4 Smart Points.

What you need:

- 6 carb counter wraps

- 2 cups shredded chicken breast

- 2 tbsp dry taco seasoning mix (for the chicken breast)

- 1 can fire roasted and peeled green chilies, drained ( 1/2 of the green chilies will go in the white queso sauce)

- 1/3 cup Light sour cream

- 1 cup of cheese ( 1/2 cup reduce fat mexican blend and 1/2 reduce fat mozzerella shredded mixed together) and 1/2 cup will go on top of the burrito and the other inside

- 3 tbsp of On The Border white monterey jack queso cheese for the sauce along with half of the can of green chilies

- thinly sliced green onions for the top


How to make:

Step 1: Cook your chicken however you prefer and add 2 tbsp of taco seasoning, then shred your chicken enough to fill 2 cups.

Step2: Next make your green chilie queso mixture by adding your 1/2 of the can of green chilies and 3 tbsp of queso mix together and set aside for the top of burrito, In a bowl add the other half of your can of green chilie drained, sour cream, and 1/2 cup of cheese saving the other half for the top of burritos, then mix your chicken in and make sure everything is coated well.

Step3: Take your wrap and add your fillings into your wraps and place them in a casserole dish, top with the other 1/2 of shredded cheese, then place queso chilie cheese mixture on top of the burrito.

Step 4: Bake on 375 for 30-35 minutes once out of the oven add your sliced green onions on the top


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