Crunchy Chicken Burritos
You can never have too many main course recipes, so give Crunchy Chicken Burritos a try. This recipe serves 10. One portion of this dish contains around 12g of protein, 13g of fat, and a total of 287 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up milk, cream, water, and a few other things to make it today. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. This recipe is typical of Mexican cuisine.
Instructions
In 10-inch skillet; heat oil over medium heat until hot. Stir in uncooked rice (from Hamburger Helper box); continue cooking 2 to 3 minutes or until rice starts to brown. Stir in water, 1 cup milk and the sauce mix (from Hamburger Helper box) until blended.
Reduce heat. Cover and simmer about 20 minutes, stirring frequently, until rice is tender. Stir in chicken, lime juice and cilantro; cover and remove from heat.
Meanwhile, in small bowl, stir together sour cream, milk and topping mix (from Hamburger Helper box); set aside. Slightly crush corn chips (from Hamburger Helper box); set aside.
Heat tortillas as directed on package. Spoon about 1/3 cup chicken mixture down center of each warm tortilla; spoon cheese topping and salsa over filling. Top with crushed corn chips. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.
Dragonette Cellars Sta. Rita Hills Pinot Noir
2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.