1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 1/2 cups water
2 teaspoons lime juice
1 cup Old El Paso® Thick 'n Chunky salsa
1 cup Old El Paso® Thick 'n Chunky salsa
1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
10 Old El Paso® flour tortillas for burritos (8 inch; from two 11-oz packages)
Sour cream, if desired
Instructions
In 10-inch skillet, heat oil over medium heat. Add chicken; cook 8
to 10 minutes, stirring occasionally, until chicken is no longer pink
in center.
Stir in water, lime juice, salsa and contents of sauce mix pouch
(from Hamburger Helper box) until blended. Stir in beans, corn and
contents of uncooked rice pouch (from Hamburger Helper box);
heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or
until rice is tender.
Meanwhile, heat tortillas as directed on package.
Spoon slightly less than 1 cup chicken mixture down center of each
warm tortilla. Top with sour cream. Fold bottom of each tortilla 1
inch over filling. Fold sides in, overlapping to enclose filling. Fold
top over sides.
Originally Submitted
12/18/2010
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