Top Review by Johnsdeere
While making this dish I felt like I was a college student making this dish on a hot plate. The majority of these ingredients are canned rather than fresh...I think this is the reason I felt this way. Rather than adding all the cheese into the filling, I used half inside the burritos and the other have I sprinkled on top of the burritos to help prevent them from drying out in the cooking process. I also used the smaller flour tortillas in this dish which made them proportionate to the 3 TBS of filling...if you used the larger tortillas with the 3 TBS of filling you would end up with more tortilla than anything else. I felt this way a okay dish, especially if you need to make something fast and quick, I think next time rather then using canned food I will opt to cut and cook the chicken myself, use frozen or fresh corn instead of canned. I also might add rice to the mix and making some homemade refried beans...it felt like it needed a little something more to the filling. I made this for PAC Fall 2009.
- 15 ounces canned corn, drained
- 15 ounces canned black beans, drained or 15 ounces kidney beans
- 12 1⁄2 ounces canned chicken, drained (can save broth for other recipes)
- 10 ounces Ro-Tel tomatoes
- 2 cups sharp cheddar cheese, shredded
- 10 (8 inch) tortillas
Directions See How It's Made
- Preheat oven to 400°F.
- Heat the first 4 ingredients in a medium saucepan until warm.
- Soften tortillas (I microwave for about 10 seconds).
- To each tortilla, add about 3 rounded tablespoons each of cheddar and the heated corn/bean/tomato/chicken mixture. Fold burrito style - two ends folded in just a bit, then another end folded over the filling and the other end overlapping it.
- Place in a baking dish sprayed with nonstick spray and bake about 10 minutes or until slightly browned.