How speedy are these cheesy chili burritos? Ten minutes to prep—and ready to eat 20 minutes later. (In other words: pretty speedy!)
What You Need
Original recipe yields 4 servings
1 can (15 oz.) chili
4 flour tortilla s (8 inch)
1 cup hot cooked long-grain white rice
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
Add To Shopping List
Let's Make It
Heat oven to 400ºF.
Spoon chili down centers of tortillas; top with rice and cheese. Fold in opposite sides of each tortilla, then roll up burrito style.
Place, seam sides down, on baking sheet sprayed with cooking spray.
Bake 20 min. or until heated through.
Save 40 calories and 4g of total fat, including 3.5g of saturated fat, per serving by preparing with turkey chili, whole wheat tortillas, brown rice and KRAFT Mexican Style 2% Milk Finely Shredded Mexican Style Four Cheese.
Assemble burritos in the morning before leaving for work. Wrap individually in foil, then refrigerate until ready to bake as directed just before serving.
Substitute 1-1/2 cups leftover cooked chili for the canned chili.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.