• 15
    Minutes
    Prep Time
  • 16
    Minutes
    Cook Time
  • 8
    Servings

Mexican Chicken and Potato Burrito

INGREDIENTS

  • 2 cups Hungry Jack® Mashed Potato Flakes
  • 2 cups water
  • 3 tablespoons butter plus 2 teaspoons, divided
  • 1/4 cup milk
  • 1/2 cup chopped onion
  • 2 cups cubed cooked chicken, turkey or beef
  • 1 package (1.25 oz.) taco seasoning mix
  • 1/2 cup chunky ­style salsa
  • 1/2 cup (2 oz.) shredded Cheddar cheese
  • 8 (8-inch) flour tortillas, heated

INSTRUCTIONS

  1. Bring water and 3 tablespoons butter to a rolling boil in medium saucepan. Remove from heat. Stir in milk and potato flakes with fork until well blended. Set aside.
  2. Melt 2 teaspoons butter in medium skillet over medium heat. Add onion. Cook and stir until tender. Stir in chicken, taco seasoning mix and 1/2 cup salsa. Bring to a boil. Cook 2 minutes, stirring occasionally. Stir in cheese and prepared potatoes.
  3. Spoon about 1/2 cup potato mixture down center of each warm tortilla. Roll up. Top with lettuce and additional salsa, if desired.

Optional

  • Shredded lettuce
  • Additional chunky style salsa