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"The belly rules the mind."--Spanish Proverb

Chicken and Spinach Burritos Recipe

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This recipe for Chicken and Spinach Burritos is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box frozen chopped spinach, thawed
16 oz. jar salsa
1 cup grated mozzarella cheese
1 cup finely chopped onion
3 cloves minced garlic
1 cup shredded chicken, more or less as desired
6 - 8 burrito-size tortilla wraps (whole wheat taste great in this recipe)
black pepper, generous amount
salt, sparingly
Directions:
Directions:
Saute the onion, garlic, and black pepper until the onion starts to soften and cook. Add the spinach to the skillet, and a small amount of water, if needed. Add the shredded chicken and cook until heated. Add approximately 1/2 of the cheese and salsa to the mixture. Spray a 9 x 13 casserole dish with nonstick spray. Place 1 tortilla in the dish, and add spread approx. 1/4 cup of the chicken mixture into the tortilla. Add additional cheese, and wrap the tortilla tightly, tucking in the edges. Repeat, using the remaining chicken and spinach mixture. Once the dish is full (will make 6 - 8 burritos) top the burritos with a sprinkle of cheese and spoon salsa onto the tops of each burrito. Bake at 350º for 20 minutes, or until cheese on top starts to brown. Serve warm with additional salsa and sour cream, if desired.
Personal Notes:
Personal Notes:
This is a great recipe to use up leftover chicken. Michael John and I love to make this recipe when we have a busy week ahead of us, since the burritos are very filling, and can last for several meals. They reheat well in the microwave.

 

 

 

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