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Pollo con Chile Rojo Burrito

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  • Makes: 1 servings
  • Prep: 20 mins
  • Bake: 5 mins 350°F

Pollo con Chile Rojo Burrito

Ingredients

Directions

  1. Preheat oven to 350 degrees F. Place tortilla on a large piece of foil.* Splash tortilla with a few drops of water. Wrap tightly. Bake for 5 minutes.
  2. Remove tortilla from foil. Place on a work surface. Sprinkle cheese over tortilla, to within 1-1/2 inch on edge. Top cheese with rice, beans, Pollo con Chile Rojo (chicken), salsa verde, onion, the 1 tablespoon cilantro, and the avocado.
  3. Fold right and left edges of tortilla inward over the filling. Starting with the edge closest to you, roll tortilla tightly to enclose filling.
  4. Lightly oil a large skillet or griddle. Heat over medium heat. Place rolled burrito, seam side down, in the skillet or on the griddle. Cook for 2 to 4 minutes or until burrito is browned on both sides, turning once. If desired, top with Red Chile Sauce, crema, and additional cilantro.

From the Test Kitchen

*Test Kitchen Tip:

To make more than one burrito, stack the tortillas on the foil and splash the stack with a few drops of water. Wrap and bake about 10 minutes or until warmed.

Nutrition Facts (Pollo con Chile Rojo Burrito)

    Per serving:
  • 716 kcal cal.,
  • 33 g fat
  • (11 g sat. fat,
  • 4 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 69 mg chol.,
  • 1663 mg sodium,
  • 76 g carb.,
  • 12 g fiber,
  • 7 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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