Takin’ a Break…Green Chili Chicken and Wild Rice Burritos

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This dinner was too good not to post, even though it is not a recipe using wild game. As someone who appreciates having a freezer full of game meat to eat throughout the year, I also think it’s important to have some really good non-game meals to turn to for a break in the action every once in a while. After two to three weeks of only eating meat consisting of venison, elk, and antelope, I am usually ready for a meal with some white meat! I would say we eat chicken or pork two times a month (plus leftovers from those meals). I am a big fan of the Smart Chicken brand, which is sold locally at our store. I hope you add this recipe to your rotation for non-game nights; I know I will be making it again.

Green Chili Chicken and Wild Rice Burritos

Yield- 4 burritos

This recipe takes a little prep in cooking the chicken, but is well worth it. I cooked the chicken the night before and used a microwavable bag of wild and brown rice blend that you don’t even add water to (who knew?!- one of my latest WalMart finds) which made assembling this meal quick and easy today.

Ingredients:

3/4 lb. cooked, diced chicken breast (about 1.5 cups)

Montral Chicken Seasoning

Chili powder

Cumin

Season salt

4 medium-sized flour tortillas (I use Mission Carb Balance)

1 T. butter

1/2 cup chicken broth + 2 T.

2 T. AP flour

1/4 cup half and half

1/2 cup salsa verde

1/4 cup shredded cheddar cheese

2 T. medium heat salsa

1 bag Uncle Ben’s Wild and Brown Rice microwavable blend (or about 1 cup of cooked  wild/brown rice)

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  • Season chicken breasts with montreal chicken seasoning and bake at 350 for 30 minutes or until no longer pink inside.
  • Dice chicken into cubes.
  • Cook rice according to package directions. The microwavable bag I used simply requires you to cut a vent in the top of the bag and microwave it for 90 seconds and it’s ready to go.

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  • Melt butter in medium sauce pan. Whisk in flour to make a paste.
  • Add in chicken broth, half and half, and salsa verde and whisk until smooth and simmering.
  • Sprinkle in a dash of cumin, chili powder, and season salt.
  • At this point I added in about 2 T. more of chicken broth because I thought it was too spicy. I recommend doing a taste test and adding in more chicken broth if you want to dilute and lessen the heat. Allow sauce to simmer down and thicken again.
  • Stir in the diced chicken and cooked rice to make the filling.
  • Lay out four medium tortillas and spoon 1/4 of the filling into each.
  • Top with 1 T. shredded cheddar and a dollop (about 1/2 Tbsp.) of medium salsa.

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  •  Roll tortillas and seal ends.

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  • Wrap each burrito in a strip of tin foil and seal tin foil completely around it to make a little package.

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  • Toss the tortillas into the oven onto the oven rack and bake at 350 for about 10-15 minutes.

Store any leftovers in their tin foil packages in the refrigerator for up to three days. To reheat, wrap tortilla in a paper towel and microwave.

Nutrition Information: According to Livestrong.com

Per Burrito:

Calories- 423

Protein- 30 g

Total Fat- 13 g

For a more detailed nutrition profile, click this link http://www.livestrong.com/recipes/mos-green-chili-chicken-wild-rice-burritos/