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1 Tbsp. margarine or butter
4 eggs, beaten
1 can (10 oz.) diced tomatoes and green chilies, drained
1 can (10.75 oz.) condensed cream of mushroom soup
1 can (5 oz.) chunk white chicken, drained
1-1/2 cups cooked Riceland Extra Long Grain Rice
1 cup (4 oz.) shredded Monterey Jack cheese
12 (6-inch) flour tortillas
SAUCE
1 cup low-fat dairy sour cream
1 cup (4 oz.) shredded Monterey Jack cheese
2/3 cup milk
1/4 tsp. paprika
1/8 tsp. pepper
Heat oven to 350F. Grease 2 (7x11-inch) dishes. Melt margarine in medium skillet. Add eggs; cook over medium heat until eggs are firm but moist, stirring occasionally. Transfer to large bowl. Stir in tomatoes, soup, chicken, rice and 1 cup cheese; mix well. Spoon onto center of each tortilla. To fold, bring top and bottom edge of tortillas toward center; fold sides toward center, slightly overlapping. Place seam side down in prepared pans.
In medium bowl, combine all sauce ingredients; blend well. Pour over burritos; cover. Bake for 30 minutes or until heated through If desired, garnish with sliced pimento or chopped red bell pepper. (From our "Riceland Collection" cookbook)
Serves 12
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