
How To Make Green Chili Burritos
These 30-minute green chili burritos is a meal loaded with tender beans, juicy chicken, and sweet corn, all smothered with spicy green chili.
Serves:
Ingredients
- 12½ozchicken breast,drained
- 15ozblack beans,drained and rinsed
- 4ozgreen chilies
- 15ozsweet corn,drained
- 10ozgreen enchilada sauce
- 1tspcumin
- 1tspchili powder
- 1tspgarlic powder
- 6ozcheddar cheese,divided, or monterrey jack cheese
- 8large flour tortillas,warmed
- cooking spray
For Topping:
- sour cream
- avocado
- olives
Instructions
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Preheat the oven to 375 degrees F.
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Add the chicken breast, black beans, green chilies, sweet corn, and 2 tablespoons of enchilada sauce to a large skillet over medium heat.
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Cook, stirring gently, until heated through. Add the cumin, chili powder, and garlic powder, and mix to combine.
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Remove from heat and let cool 5 minutes.
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Cut 4 ounces of the cheese into small chunks. Grate the remaining 2 ounces of cheese and set aside.
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Stir the cheese chunks into the chicken and bean mixture.
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Spoon about ¾ cup of the chicken mixture into the center of each tortilla. Fold the sides of the tortilla toward the center and roll up into a burrito. Repeat with remaining tortillas.
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Place the burritos on a greased or parchment lined baking sheet. Spray with cooking spray.
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Bake for 10 to 15 minutes, or until lightly golden. Pour the remaining enchilada sauce over the burritos, dividing evenly, and top with the grated cheese.
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Return to the oven and bake 10 minutes, or until the cheese is melted and bubbly.
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Serve warm, topped with desired toppings, and enjoy!
Nutrition
- Calories:Â 625.02kcal
- Fat:Â 20.58g
- Saturated Fat:Â 6.62g
- Trans Fat:Â 0.31g
- Monounsaturated Fat:Â 8.08g
- Polyunsaturated Fat:Â 3.98g
- Carbohydrates:Â 79.21g
- Fiber:Â 11.77g
- Sugar:Â 9.27g
- Protein:Â 33.51g
- Cholesterol:Â 50.04mg
- Sodium:Â 950.80mg
- Calcium:Â 321.09mg
- Potassium:Â 1190.98mg
- Iron:Â 5.98mg
- Vitamin A: 84.87µg
- Vitamin C:Â 38.72mg
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