Chicken Burritos

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File:Chicken Burritos.jpg
Chicken Burritos


  • 1 – 1½ lb chickens, cooked and cut up
  • 10½ ounces cream of chicken soup
  • 14½ ounces no-salt-added whole tomatoes, drained and chopped
  • 10 ounces Rotel diced tomatoes with mild green chilies (use juice only)
  • 6 flour tortillas, heated in skillet or microwave
  • shredded cheese, to taste


  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. Heat flour tortillas in microwave or on hot griddle.
  4. This makes the tortilla more elastic and less likely to tear.
  5. Sprinkle center of tortilla with shredded cheese, add chicken mixture, and roll up burrito.