Red Chile Chicken Burritos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken wrapped in warm tortillas with refried beans and a rich red chile sauce, then baked with Monterey Jack cheese. Topped with fresh cilantro, green onion, sour cream, and lime, they're warming and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 medium yellow onion, chopped small, about 1 cup
- 3 garlic cloves, minced
- 15.5 ounces red chile enchilada sauce
- 7 ounces chopped green chile
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- ¾ teaspoon salt, adjust to taste
- 3 cups cooked chicken, chopped or shredded bite-size
- 30 ounces refried beans
- 10 12-inch flour tortillas, or 12-14 smaller tortillas
- 3 cups pepper jack or Mexican blend cheeses
- 4 green onions, sliced thin, reserve 2 tablespoons for topping
- ½ cup fresh cilantro, chopped, reserve 2 tablespoons for topping
- 1 cup sour cream
- 1-3 teaspoons fresh lime juice, adjust to taste
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 2720mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 938mg
- Calcium
- 758mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2720MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.