Skillet Chicken Burritos
This is a go-to dish when I'm in a rush to make dinner. Preparing them in the skillet not only saves time, it gives the burritos a crispy outside and ooey-gooey inside. —Scarlett Elrod, Newnan, Georgia
Ingredients
- 1 cup reduced-fat sour cream
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped pickled jalapeno slices
- 2 teaspoons chopped onion
- 2 teaspoons Dijon mustard
- 1 teaspoon grated lime zest
- BURRITOS:
- 2 cups cubed cooked chicken breast
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (11 ounces) Mexicorn, drained
- 1 cup shredded reduced-fat cheddar cheese
- 1/4 teaspoon salt
- 8 whole wheat tortillas (8 inches), warmed
- Cooking spray
- Salsa, optional
Reviews
Everyone loved these, but I only give 4 stars because the recipe as written does need some doctoring. I could see how these would have been bland had I not added chili powder, and garlic powder to the sour cream sauce.
I thought this was kind of bland. Maybe some taco seasoning to kick it up.
This was a fast and easy work night supper. I used a frozen corn and black bean mix. My family loved it, it was a great change from our traditional taco night.
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I'll form these into quesadillas next time.
I'll form these into quesadillas next time.
This is such an excellent recipe! I've made it 3 times in the last month. Since I didn't have all the ingredients, and I don't like cilantro, I left out the cilantro and Dijon mustard, and substituted lime peel for lime juice. I used Carb Smart tortillas (23g fiber) and was amazed. Such a great recipe!!!
Simple and so delicious!