Bbq Chicken Rice Burrito Cowboy Crunch Burrito Recipes

CHICKEN AND RICE BURRITOS

Steps:

• Heat rice according to package directions. In a microwave-safe bowl, combine salsa and chicken. Microwave on high for 1 minute. Stir in cheese and rice. Divide mixture onto tortillas. Top with cilantro and sour cream, if desired.
• Cooks' notes:
• You can adjust the amount of ingredients based on your tastes.

BARBECUE CHICKEN BURRITOS

Steps:

• In a large skillet, cook the chicken, green peppers and onion in 2 tablespoons oil over medium heat for 6-8 minutes or until chicken is no longer pink. Stir in barbecue sauce and heat through. , Sprinkle cheese down the center of each tortilla; top with chicken mixture. Fold sides and ends over filling and roll up. Secure with toothpicks., In a large skillet, brown burritos in remaining oil on all sides over medium heat. Discard toothpicks. Serve with lime wedges, sour cream, lettuce and tomatoes if desired.

CHICKEN RICE BURRITOS

Steps:

• In a skillet, saute onions and garlic in butter until tender. Stir in chicken, chili powder, 1/4 cup broth and 3/4 cup of picante sauce. Heat through; set aside. , In a medium saucepan, bring rice and remaining broth to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese. , Preheat oven to 375°. Spoon 1 cup filling, off center, on each tortilla. Fold sides and ends over filling, then roll up. Arrange burritos in two ungreased 13-in. x 9-in. baking dishes. Sprinkle with the remaining cheese. Cover and bake until heated through, 10-15 minutes. Garnish with picante sauce and cheese.

CRUNCHY CHICKEN BURRITOS

Steps:

• 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. Heat to boiling.
• 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. Let rest 5 minutes.
• 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.

BBQ CHICKEN BURRITOS RECIPE

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.

BBQ CHICKEN & RICE BURRITO (COWBOY CRUNCH BURRITO)

Steps:

• Prepare rice as directed on bag, or in rice cooker.
• Coat diced chicken with cajun seasoning.
• Cook chicken over medium heat in a skillet. You may saute in butter/margarine or in a light cooking oil or spray, your choice.
• Once chicken is cooked, switch to low heat and add barbecue sauce and ranch dressing. Mix until chicken is coated in sauces.
• Once rice has finished cooking, add to skillet with chicken mixture.
• Crush tortilla chips and add on top of chicken and rice.
• Mix all ingredients.
• Serve on warm tortilla with lettuce, tomato, and cheese, if desired.
• * You can also add refried beans if you'd like. Really, you can customize this to your liking. So easy and so good!

BURRITOS WITH CHICKEN AND RICE

Steps:

• Bring a saucepan of lightly salted water to a boil.
• Add the rice and cook for 8 minutes.
• Drain, rinse then drain again.
• Heat the oil in a large saucepan.
• Add the onion, with the ground cloves and oregano, and fry for 2-3 minutes.
• Stir in the rice and tomatoes and cook over low heat until all the tomato juice has been absorbed. Set the pan aside.
• Put the chicken breast in a large saucepan, pour enough water over them to cover and bring to a boil.
• Lower the heat to a simmer and cook for about 10 minutes or until the chicken is no longer pink on the inside.
• Lift the chicken out of the pan, put on a plate and cool sightly Preheat the oven to 325°F.
• Shred the chicken by pulling the flesh apart with two forks, then add the chicken to the rice mixture, with the grated cheese.
• Stir in the sour cream, if using Wrap the tortillas in foil and place them on a plate.
• Stand the plate over boiling water for about 5 minutes.
• Alternatively, wrap and heat in a microwave on full power for 1 minute Spoon 1/8 of the filling onto the center of a tortilla and fold the sides.
• Fold the bottom up and the top down to form a parcel.
• Secure with a toothpick.
• Put the filled burrito in a shallow dish or casserole, cover with foil and keep warm in the oven while you make seven more.
• Remove the toothpick before serving, sprinkle with oregano.