Burritos de pollo y frijoles negros

Ingredientes

• 1 1/2 cups thick & chunky salsa
• 3 cups shredded deli rotisserie chicken (from 2-lb chicken)
• 1 can (15 oz) seasoned black beans, drained, rinsed
• 1 can (11 oz) whole kernel corn with red and green peppers, drained
• 3/4 cup sour cream
• 2 cups shredded Mexican cheese blend (8 oz)
• 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
• Chopped green onions, if desired

Preparación

1. 1

   Heat oven to 350° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pour 1/2 cup of the salsa in baking dish.

2. 2

   In large bowl, stir together chicken, beans, corn, sour cream and 1 cup of the cheese. Spoon about 2/3 cup filling onto center of each tortilla. Fold bottom third of tortilla over filling; fold in sides toward center, leaving top open. Place burritos, seam sides down, on salsa in baking dish. Spoon remaining 1 cup salsa over filled burritos. Sprinkle with remaining 1 cup cheese.

3. 3

   Bake uncovered 20 minutes or until cheese is browned and melted. Garnish with onions.