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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start by cooking the rice in a saucepan according to package directions. When finished remove from heat and set aside. | 2. While that is cooking, sauté the onion and garlic till opaque. Salt to taste. | 3. Add chicken to the pan and cook through. | 4. Add taco seasoning to chicken. | 5. When chicken is coated and cooked, add beans (rinsed and drained) and tomatoes (not drained!) to chicken mixture. Heat through. | 6. Pour 1/4 cup of the enchilada sauce into a greased 9x13 glass pan. Spread evenly over the pan. | 7. Add a spoonful of rice and chicken mixture to each room temp tortilla, roll into a burrito and lay seam side down in the pan. Appx. 6 burritos fit in a pan. | 8. Pour the rest of the enchilada sauce over the burritos. | 9. Cover with cheese. | 10. Bake at 350 for 30-40 minute. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1	package		-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		chopped	-	-	-	-
chicken breast	2 -3		cut	0.0	0.0	0.0	0.0
taco seasoning	1	package		-	-	-	-
black bean	1	can		991.8141	181.3769	62.8246	4.1301
tomato green pepper onion	1	can	diced	-	-	-	-
flour tortilla	10 -12			-	-	-	-
cheddar cheese	2	cups	shredded	-	-	-	-
red enchilada sauce	2	cans		169.8	27.5642	3.5092	5.1506

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.