PREP TIME: 15 minutes COOK TIME: 30 minutes
SERVINGS: 6 COURSE: Soups & Salads
1 tablespoon flour
1 teaspoon ground cumin
2 teaspoons chili powder
1 1/2 pounds boneless chicken breast, cut into 1-inch strips
1 can (15 ounces) pinto beans, drained and rinsed
2 red peppers, seeded and cut into ½-inch strips
1 jalapeño, seeded and minced
1 red onion, thinly sliced
1 cup long-grain white rice
1 cup low sodium chicken broth
6 10-inch burrito size tortillas
shredded Monterey jack cheese (optional)
sour cream (optional)
avocado slices (optional)
PREHEAT oven to 400°F
COMBINE flour, cumin, and chili powder in a small bowl.
HEAT the chicken broth, either in the microwave or on the stove, until very hot.
PLACE a Reynolds® Large Oven Bag in a 13×9 inch pan. Fold-down the bag opening to help hold the bag open.
ADD chicken to the bag and sprinkle with salt, pepper, and seasonings.
ADD beans, red peppers, jalapeño pepper, and rice to the bag as well.
Carefully POUR the broth into the bag.
CLOSE the bag with a nylon tie and cut six slits in the top of the bag. Secure the ends of the bag by tucking them in the pan.
WRAP tortillas in foil.
BAKE chicken in the oven for 30 minutes, or until the chicken reaches an internal temperature of 165°F. Let stand for 5 minutes.
PLACE tortillas in the oven during the last 10 minutes of cooking.
SPOON chicken mixture into the middle of the warmed tortillas. Add your favorite toppings, if desired.
FOLD the tortilla side closest to you over the filling, then fold in the sides of the tortilla toward the center and continue rolling tightly.
SERVE topped with more salsa and sour cream, if desired.