CHICKEN BURRITOS
This mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. -Sonya Nightingale, Burley, Idaho.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Bring to a boil; cook and stir 2 minutes. Reduce heat; stir in tomatoes, seasonings and, if desired, jalapeno. Cook 5 minutes. Add chili and cream cheese; stir until cream cheese is melted. Stir in chicken., Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in 2 greased 13x9-in. baking dishes. , Bake, covered, 35-40 minutes or until heated through. If desired, serve with salsa. Freeze option: Cool unbaked burritos; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover burritos with foil; bake as directed, increasing baking time to 50-55 minutes or until heated through and a thermometer inserted in center reads 160°.
Nutrition Facts : Calories 760 calories, Fat 44g fat (23g saturated fat), Cholesterol 177mg cholesterol, Sodium 1608mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 2g fiber), Protein 51g protein.
CHICKEN FAJITA BURRITO
This burrito adds zesty fajita-seasoned chicken and peppers to your favorite burrito fillings, bringing the best of two dishes together.
Provided by thedailygourmet
Time 2h40m
Number Of Ingredients 12
Steps:
- Place chicken, onion, bell pepper, oil, lime juice, and fajita seasoning in a resealable plastic bag. Seal the bag and squeeze to ensure all ingredients are combined and well-coated; place in the refrigerator to marinate for 2 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with foil. Spread fajita mixture onto sheet pan in a single layer.
- Bake in the preheated oven until chicken juices run clear, about 25 minutes. An instant-read thermometer inserted into the chicken strips should read 165 degrees F (74 degrees C).
- Wrap tortillas in a damp paper towel, and warm in the microwave until soft and pliable, about 30 seconds. To assemble burritos, spread 1/4 of each of the refried beans, cheese, rice, fajita mixture, sour cream, and guacamole in a line across the middle of each tortilla.
- Fold opposing sides of the tortilla in, overlapping the filling. Roll the bottom edge up tightly around the filling, then roll the burrito away from you, keeping the sides folded in.
Nutrition Facts : Calories 792 kcal, Carbohydrate 95 g, Cholesterol 72 mg, Fiber 9 g, Protein 37 g, SaturatedFat 10 g, Sodium 1318 mg, Fat 29 g, UnsaturatedFat 0 g
CHICKEN BURRITO
Use up leftover chicken in these easy toasted wraps, filled with spiced Mexican-style rice and beans. Swap for ham, beef or pork if you prefer
Provided by Cassie Best
Categories Dinner, Lunch, Supper
Time 1h
Yield Serves 4 (1.5 burritos per person)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.
- Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan (keep the pan hot, you'll need to use it again).
- Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope.
- Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.
- Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.
Nutrition Facts : Calories 878 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 40 grams protein, Sodium 2.5 milligram of sodium
EASY CHICKEN BURRITOS
Make your own chicken burritos in 25 minutes, ideal for a packed lunch or easy dinner. Fill them with rice, beans, cheese, avocado and soured cream
Provided by Anna Glover
Categories Dinner, Main course
Time 25m
Yield (makes 6 burritos)
Number Of Ingredients 13
Steps:
- Heat the oil in a frying pan and gently fry the onion until soft, about 10 minutes. Stir in the chipotle paste and the chicken to warm through.
- Heat the rice following pack instructions and warm through the kidney beans in their liquid in a small pan. Drain the beans and fold in the cooked rice, with half the lime juice and half the coriander.
- Mix the remaining coriander and lime juice with the avocado, mashing it well with some seasoning.
- Heat the wraps individually in a dry frying pan to warm through, or warm in the microwave for 5-10 seconds.
- Divide the rice and beans between the warmed wraps, piling the mixture into the middle of each one. Lay the chicken on top, then add a spoon each of the avocado, salsa, cheddar and soured cream, if using. Don't overfill the wraps or they will be difficult to close.
- With each wrap, fold over two ends to cover the filling, then carefully roll over and tuck the ends under to make a thick sausage shape with the folds on the base. Keep the prepared ones warm in a low oven as you work. Cut in half, on a diagonal, to serve.
Nutrition Facts : Calories 610 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 1.7 milligram of sodium
BBQ CHICKEN BURRITOS RECIPE
This has all the deliciousness of a bbq chicken pizza wrapped up burrito style.
Provided by Momma Cyd
Categories Main Course
Time 15m
Number Of Ingredients 8
Steps:
- In a medium sized bowl mix together the shredded chicken, 2 cups of cheese, onion, barbecue sauce, salt, pepper, and cilantro.
- Place 1/2 cup of the chicken mixture down the center to each tortilla. Sprinkle a little extra cheese on the chicken and roll up each tortilla.
- Pour 1 Tablespoon of canola oil in a skillet and cook over medium heat, seam side down.
- Brush each burrito lightly with oil and then turn over in the pan to brown the other side. Keep turning until golden on all sides.
Nutrition Facts : Calories 540 kcal, Carbohydrate 32 g, Protein 30 g, Fat 32 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 99 mg, Sodium 1038 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
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