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Prep 20min
Total40min
Servings10
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Ingredients
2
tablespoons vegetable oil
1
box Hamburger Helper™ crunchy taco
1
cup water
1
cup milk
2
cups chopped deli rotisserie chicken
2
tablespoons lime juice
2
tablespoons chopped fresh cilantro, if desired
1/2
cup sour cream
1/3
cup milk
10
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1/2
cup fresh salsa
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Steps
1
In 10-inch skillet; heat oil over medium heat until hot. Stir in uncooked rice (from Hamburger Helper box); continue cooking 2 to 3 minutes or until rice starts to brown. Stir in water, 1 cup milk and the sauce mix (from Hamburger Helper box) until blended. Heat to boiling.
2
Reduce heat. Cover and simmer about 20 minutes, stirring frequently, until rice is tender. Stir in chicken, lime juice and cilantro; cover and remove from heat. Let rest 5 minutes.
3
Meanwhile, in small bowl, stir together sour cream, milk and topping mix (from Hamburger Helper box); set aside. Slightly crush corn chips (from Hamburger Helper box); set aside.
4
Heat tortillas as directed on package. Spoon about 1/3 cup chicken mixture down center of each warm tortilla; spoon cheese topping and salsa over filling. Top with crushed corn chips. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.
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Top Crunchy Chicken Burritos with additional salsa and sour cream.
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