South of the Border Chicken & Bean Burritos
Here's a great way to get a really tasty dinner on the table, really fast. Using prepared picante sauce adds lots of flavor without a lot of work...everyone will love this dish!
Ingredients
1 tablespoon vegetable oil
1.5 pounds skinless, boneless chicken breast halves, cut into strips
1 jar (16 ounces) Pace® Picante Sauce
1 can (about 15 ounces) pinto beans
6 flour tortilla, warmed
1.5 cups shredded Cheddar cheese or Shredded Mexican cheese blend
0.5 cup chopped tomato
0.5 cup guacamole
1.5 pounds skinless, boneless chicken breast halves, cut into strips
1 jar (16 ounces) Pace® Picante Sauce
1 can (about 15 ounces) pinto beans
6 flour tortilla, warmed
1.5 cups shredded Cheddar cheese or Shredded Mexican cheese blend
0.5 cup chopped tomato
0.5 cup guacamole
Instructions
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's browned, stirring often.
Stir the picante sauce and beans in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes.
Divide the chicken mixture and cheese among the tortillas. Top with guacamole and chopped tomatoes, if desired. Fold the sides of the tortilla over the filling and fold up the ends to enclose the the filling.
Stir the picante sauce and beans in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes.
Divide the chicken mixture and cheese among the tortillas. Top with guacamole and chopped tomatoes, if desired. Fold the sides of the tortilla over the filling and fold up the ends to enclose the the filling.
South of the Border Chicken & Bean Burritos
Here's a great way to get a really tasty dinner on the table, really fast. Using prepared picante sauce adds lots of flavor without a lot of work...everyone will love this dish!
Directions
Print
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's browned, stirring often.Stir the picante sauce and beans in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes.Divide the chicken mixture and cheese among the tortillas. Top with guacamole and chopped tomatoes, if desired. Fold the sides of the tortilla over the filling and fold up the ends to enclose the the filling.
Ingredients
1 tablespoon vegetable oil1.5 pounds skinless, boneless chicken breast halves, cut into strips1 jar (16 ounces) Pace® Picante Sauce1 can (about 15 ounces) pinto beans6 flour tortilla, warmed1.5 cups shredded Cheddar cheese or Shredded Mexican cheese blend0.5 cup chopped tomato0.5 cup guacamole
Chicken Wellington
A variation of the classic beef Wellington...
Chicken Parmigiana
Learn how to make a crispy, succulent, and...
Mom's Famous Chicken Soup
Mom is not boring, and neither is her chic...
Savory Orange Chicken with Sage
Add some pizzazz to chicken breasts with t...