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Nutrition Facts
Serving Size 1 (329g) Recipe makes 6 servings
Calories 577
Calories from Fat 293		(50%)
Amount Per Serving		%DV
	Total Fat 32.6g	50%
	Saturated Fat 15.6g	77%
	Monounsaturated Fat 11.4g
	Polyunsaturated Fat 3.6g
	Trans Fat 0.1g
Cholesterol 112mg		37%
Sodium 972mg		40%
Potassium 513mg		14%
Total Carbohydrate 36.6g		12%
	Dietary Fiber 2.4g	9%
	Sugars 2.9g
Protein 33.3g		66%
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Chicken Burritos

Recipe #27226 | 45 min | 15 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: bratty
May 3, 2002

i used to make this all the time when i lived by myself, it's one of the first meals i used to make when i just starting out on my own. it makes a great authentic tasting mexican dish. it is orginally from the Better Homes and Gardens Cookbook, with a few variations. i had to refer back to it, because i am more of a "dump" cook, and nolonger use the measurements when preparing this.

SERVES 6 -8 (change servings and units)

Ingredients

8 (6 inch) tortillas
2 whole chicken breasts, cooked and shredded
2 cups chicken broth
3 minced garlic cloves
1 (8 ounce) container sour cream
3 tablespoons all-purpose flour
3 tablespoons chopped cilantro
1 cup shredded Mexican blend cheese
2 tablespoons butter
1 bunch green onion, chopped, seperated
chopped tomato
chopped olives
chopped chili pepper (any kind, depending on the degree of hot you can tolerate)

Directions

1
heat tortillas, in microwave until soft.
2
in a saucepan cook half of the onions, garlic, cilantro, in the butter until onion is tender.
3
mix the flour into the sour cream and then add to the onion mixture, stir in the broth and chili peppers.
4
stir until thickened.
5
remove from heat and add 1/2 of the cheese.
6
for the filling, stir 1/2 cup of the sauce into chicken, add cilantro.
7
place about 1/4 cup of filling in each tortilla; roll up.
8
arrange rolls, seam side down.
9
place in a lightly greased 12x71/2x2inch bakiing pan, top with remaining sauce.
10
bake, covered, in a 350 degree oven about 30 minutes or until heated through.
11
sprinkle remaining cheese.
12
and return to oven to bake an additional 5 minute.
13
remove from oven sprinkle with olives, tomatoes, and green onions.
14
let stand 10 minutes.

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Browse similar recipes by category

Main Ingredient > Meat > Poultry > Chicken > Breasts
Main Ingredient > Meat > Poultry > Duck > Breasts
Cuisine > North American > Mexican
Preparation > Time to Make > < 60 mins

Featured Reviews for This Recipe

From: Dawnab

On Jun 10, 2009

Wow, this was awesome! It took me a bit longer than stated, but I think the time will be right on after I make it a few times. Directions actually say to add the cilantro twice, so I added a little both times. DH loved it, I will use often and I think try the seafood idea posted in review too.

1 person found this review helpful

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From: Tony Rules The Kitchen... Sally Watches!

On Sep 4, 2008

I used green olives as it gives such a nice flavor. We ate these like they were going out of style! I had with a Mexican themed dinner and they were eaten with pleasure! Thanks for sharing Bratty!

1 person found this review helpful

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From: ciao

On Oct 22, 2003

Bratty! These are fabulous! Very easy to prepare. I simmered 2 boneless chicken breasts with about 5 cloves of slightly crushed garlic and 1/2 an onion, and then shredded. The sauce was very easy to prepare--I sauteed the whites of the green onions with 1 TBSP of dried cilantro, because I had no fresh. The sauce wouldn't thicken after adding the sour cream/flour mixture and the cheese, so I mixed a little cornstarch and water and threw that in. All was good. I added about 3/4 to 1 tsp of ground cumin and about 1/2 tsp of chili powder to the chicken/sauce mixture. These were really easy to roll up, and the flavor was fantastic. My husband said they were better than his favorite restaurant burritos. He had to have seconds. Thanks for such a great recipe bratty!

4 people found this review helpful

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