Mexican Burrito Casserole

Summary

Ingredients

• 8 tortilla (s) (soft burritos)
• 1 glass sauce (Fajita Hot)
• 3 bell pepper (s)
• 2 onions)
• 500 g chicken breast fillet (s)
• 1 cup rice
• 1 cup sour cream (0% fat)
• 1 point cheese, low-fat, grated
• 1 can corn
• olive oil
• garlic
• salt and pepper
• Paprika powder
• Sambal Oelek

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Instructions

1. Boil rice for 15-18 minutes until tender. Drain and set aside.
2. Heat olive oil in a large pan over medium-high heat.
3. Fry chopped onions for 2-3 minutes until softened.
4. Add chicken breast pieces, fry for 6-8 minutes, stirring occasionally, until cooked through (internal temperature 74°C / 165°F).
5. Add chopped bell peppers, fry for 3-4 minutes until softened.
6. Add the cooked rice and corn, mix well.
7. Stir in the fajita sauce and season with salt, pepper, paprika powder, and sambal oelek to taste. Set aside.
8. Preheat oven to 180°C (350°F).
9. Lay out the tortillas on a work surface.
10. Mix minced garlic into sour cream, then brush each tortilla generously with this mixture.
11. Spoon a generous portion of filling onto each tortilla, roll tightly, and place seam-side down in a baking dish.
12. Pour any remaining filling mixture around the tortillas and sprinkle grated cheese over top.
13. Bake at 180°C (350°F) for 15-20 minutes until cheese is melted.