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Shortcut Baked Chicken Burrito Bowls

Blogger Cindy Ensley of Hungry Girl por Vida uses Old El Paso® Stand 'N Stuff® soft flour tortillas to make a fun and filling chicken dinner.

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  • Prep Time 20 min
  • Total Time 45 min
  • Servings 4

Ingredients

1
package (6.7 oz) Old El Paso™ Stand 'n Stuff™ soft flour tortillas (8 count)
1
can (16 oz) Old El Paso™ refried beans with green chiles
1
cup shredded Mexican blend cheese (4 oz)
2
heaping cups shredded deli rotisserie chicken
1
package (8 oz) Old El Paso™ chile & roasted garlic Mexican cooking sauce

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LOCATION

Directions

  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
  • 2 Place tortillas on cookie sheet. Spread beans in bottom of each tortilla; sprinkle with half of the cheese. Divide chicken among tortillas; top with sauce, then with remaining cheese.
  • 3 Bake 15 to 20 minutes or until cheese is melted, tortillas are golden brown around edges, and beans begin to bubble around edges. Tops bowls with desired garnishes, and serve.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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