Frankenstein Boo-ritos Recipe
Frankenstein Boo-ritos Recipe photo by Taste of Home
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Frankenstein Boo-ritos Recipe

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Chicken makes these burritos super kid-friendly, and it doesn't get a lot simpler than putting them together. —Clara Coulson Minney, Washington Court House, Ohio
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 envelope (5.6 ounces) Spanish rice and pasta mix
  • 2 cups cubed cooked chicken
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 8 spinach tortillas (10 inches)
  • Toppings: sour cream, blue corn tortilla chips, cubed and shredded cheese, ripe olives and sweet red pepper

Directions

In a large saucepan, prepare rice mix according to package directions. Stir in chicken, corn and tomatoes; heat through.
Spoon about 2/3 cup rice mixture across center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Using toppings, create a face on each burrito. Yield: 8 servings.
Originally published as Frankenstein Boo-ritos in Simple & Delicious October/November 2014

Nutritional Facts

1 burrito (calculated without toppings): 396 calories, 8g fat (2g saturated fat), 31mg cholesterol, 1118mg sodium, 60g carbohydrate (8g sugars, 4g fiber), 19g protein.

  • 1 envelope (5.6 ounces) Spanish rice and pasta mix
  • 2 cups cubed cooked chicken
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 8 spinach tortillas (10 inches)
  • Toppings: sour cream, blue corn tortilla chips, cubed and shredded cheese, ripe olives and sweet red pepper
  1. In a large saucepan, prepare rice mix according to package directions. Stir in chicken, corn and tomatoes; heat through.
  2. Spoon about 2/3 cup rice mixture across center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Using toppings, create a face on each burrito. Yield: 8 servings.
Originally published as Frankenstein Boo-ritos in Simple & Delicious October/November 2014

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