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Chicken & Veggie Burritos

makes 10

Ingredients

  • Olive oil
  • 2 zucchini, diced
  • 2 red peppers, sliced
  • 1 green pepper, sliced
  • 1 large onion, thinly sliced
  • 1 cup corn
  • 1 rotisserie chicken, pulled
  • 14.5-ounce can seasoned diced tomatoes
  • 8 ounces shredded Mexican cheese
  • Taco seasoning
  • 10-ounce can red enchilada sauce
  • 10 8-inch flour tortillas

Directions

  1. In batches, sauté the veggies in oil on medium-high heat until browned
  2. Preheat the oven to 350°
  3. In a large bowl, mix the veggies, chicken, tomatoes, and about half of the cheese. If the mixture too dry to mix well, add in a little of the sauce
  4. Add in taco seasoning, to taste (you need a lot)
  5. Coat the bottom of a 9" x 13" pan with some of the sauce
  6. Evenly distribute the filling between the tortillas
  7. Roll the tortillas tightly around the filling, putting them seam-side down in the pan. You may need to squish them a little to get them to all fit
  8. Pour the remaining sauce overtop of the rolled burritos
  9. Add the remaining cheese to the long edges of the pan
  10. Bake until the cheese is melted and the burritos are hot inside, about 30 minutes
  11. Cut down the center before serving