“This is a recipe I created when we had leftover chicken and tortillas on hand and wanted something with a little Mexican flavor. I like to serve it with Spanish rice and chips & salsa. I use a can of tomatoes and the juice from a can of Rotel tomatoes because I don't like it to be too spicy. If you like it hot, you can forget the plain tomatoes and just use the whole can of Rotel. You can also add other toppings to the finished burritos, like sour cream, lettuce, etc.”
READY IN:
25mins
SERVES:
3-4
YIELD:
4-6 burritos
UNITS:
US

Ingredients Nutrition

Directions

  1. In skillet, combine chicken, soup, tomatoes, and Rotel juice.
  2. Cook over medium heat, stirring occasionally, until heated through and thickened a little (about 15 minutes).
  3. Sprinkle center of tortilla with shredded cheese, add chicken mixture, and roll up burrito.

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