Friday, February 22, 2008


From: Sam the Cooking Guy

  • 4 cups cooked chicken, shredded
  • 1/2 white onion, chopped
  • 1-4oz can diced green chilies
  • 1 cup picante sauce
  • 1 cup enchilada sauce
  • Shredded cheddar cheese
  • Light Sour cream
  • Cilantro
  • 4 96% FF flour tortillas, burrito size
Heat oven to 400. Saute onions in a little oil in a skillet. When softened, add chicken, picante sauce and green chiles. In a separate pan, heat the enchilada sauce. Heat tortillas to make them pliable. Spoon 1/4 mixture on each tortilla and roll up restaurant style. Place on a greased pan and rub top of burrito light with oil. Bake until golden, about 10-15 minutes. Spoon warm enchilada sauce on a plate, lay chimichito on top, add a spoonful of sour cream and sprinkle with cheese and cilantro.


Angela said...

I added the enchilada sauce the first time I made them but I prefer it without it. I'm not a cilantro person so I didn't add it. The leftovers on these are great! I just popped it back in the oven for a bit and the tortilla crisped back up.

Angela said...

I forgot to mention WW Points...the burrito sized tortilla is 3 points, I ended up with 2.5 ounces of chicken, 1 point for fat and .5 points for light sour cream. Hope that helps!