Chicken Rice Burritos
Yield
60 servingsPrep
20 minCook
15 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
sour cream
|
|
| ¾ | cup |
milk
|
|
| ½ | cup |
green chili peppers
|
|
| 1 | package |
rice pilaf
chicken-flavoured |
* |
| ½ | teaspoon |
cayenne pepper
|
|
| 6 | pounds |
chicken
cooked, diced |
|
| 2 | tablespoons |
salt
|
|
| 60 | each |
flour tortillas
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sour cream
|
|
| 177 | ml |
milk
|
|
| 118 | ml |
green chili peppers
|
|
| 1 | package |
rice pilaf
chicken-flavoured |
* |
| 2.5 | ml |
cayenne pepper
|
|
| 2.7 | kg |
chicken
cooked, diced |
|
| 3E+1 | ml |
salt
|
|
| 6E+1 | each |
flour tortillas
|
*
|
Directions
Combine sour cream, milk and green chilies. Chill to blend flavors.
Cook rice according to package directions adding cayenne papper.
Stir in chicken and salt.
Heat through. Cover and keep warm (150-160 degrees F.) until ready to serve.
Scoop chicken-rice mixture on tortillas. Fold.
Ladle ½ ounce sour cream sauce over top of folded tortillas.
