Ingredients
2
cups shredded or finely chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1/2
cup chopped red bell pepper
4
medium green onions, thinly sliced (1/4 cup)
1
can (15 oz) Progresso™ black beans, drained, rinsed
1/2
cup cooked white rice
1
package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
3
cups shredded Monterey Jack cheese (12 oz)
Cooking spray
1
teaspoon olive oil
1
cup Old El Paso™ Thick ‘n Chunky salsa
1/2
cup sour cream
Preparation
In medium bowl, mix chicken, bell pepper, green onions, beans and rice. Top half of each tortilla with 1/2 cup chicken mixture and 1/2 cup of the cheese. Fold other half of each tortilla over filling, press down slightly. Spray top halves of tortillas with cooking spray.
Heat 12-inch skillet over medium-low heat. Place 2 filled tortillas at a time, sprayed sides down, in skillet. Cook 4 to 5 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa and sour cream.
