Chicken Rice Burritos

Yields:	60 servings
Rate this Recipe

Be the first to add a photo of this recipe!

Combine sour cream, milk and green chilies. Chill to blend flavors.

Cook rice according to package directions adding cayenne papper.

Stir in chicken and salt.

Heat through. Cover and keep warm (150-160 degrees F.) until ready to serve.

Scoop chicken-rice mixture on tortillas. Fold.

Ladle 1/2 ounce sour cream sauce over top of folded tortillas.

Not a member? You can still rate this recipe!

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Turned out pretty good. I did the eggs in a seperate pan so I wouldn't have to keep washing the wok.

Reviewed by szl7th