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SANTA FE BURRITO BAKE

Prep time: 15 minutes
Cook time: 15 minutes

1 lb. skinless, boneless chicken breast halves, cubed
1 cup chopped onion
1 clove garlic, minced
1 tsp. ground cumin
1 Tbsp. oil
1 can (15.25 oz.) S&W® Whole Kernel Corn, drained
1 can (15 oz.) S&W Black Beans, rinsed and drained
1 can (14.5 oz.) S&W Ready-Cut Diced Tomatoes
1 cup cooked rice (optional)
1 can (4 oz.) diced mild green chilies or jalapenos, drained
2 cups shredded Monterey Jack or Cheddar cheese
3 corn or flour tortillas, cut in wedges

1. Cook chicken, onion, garlic and cumin in oil in skillet, 5 minutes or until chicken is no longer pink.
2. Stir in corn, beans, undrained tomatoes, cooked rice, chilies and 1 cup cheese.
3. Spoon half the mixture into baking dish; top with tortilla wedges, then remaining chicken mixture. Sprinkle with remaining cheese.
4. Bake at 350°F, 15 minutes or until hot and cheese is melted. Garnish with chopped cilantro, green onions or diced avocado, if desired.

4 to 6 servings