By Maggie, Cooking on August 25, 2008
"Inspired by 6 Can Chicken Tortilla Soup but craving burritos, this recipe was born. This can be made healthier using whole wheat tortillas, choosing low sodium canned ingredients and reducing the amount or cheese (or using reduced fat cheese)."
Serving Size: 1 (455 g)
Servings Per Recipe: 5
"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."