Chicken Burrito Bake Easy For Busy Families Recipes

FIESTA CHICKEN BURRITOS

Fiesta Chicken Burritos image

Saucy, spicy chicken burritos are easy to assemble and quick to bake.

Provided by Gay Lea Foods Co-operative(R)

Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®

Time 38m

Yield 4

Number Of Ingredients 12

Ingredients

1 pound skinless boneless chicken breasts
2 teaspoons Gay Lea Butter
1 pinch Pinch salt
1 pinch Pinch pepper
2 cups shredded Ivanhoe Old Cheddar
⅔ cup Gay Lea Sour Cream
1 cup diced green pepper
⅓ cup salsa
½ cup sliced black olives
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh cilantro
4 large flour tortillas

Steps:

Cut chicken into small 1-inch (2.5cm) cubes. In skillet, melt butter over medium high heat and cook chicken for about 8 minutes or until no longer pink inside. Salt and pepper to taste. Pour into large bowl and stir in 1/2 cup (375mL) of the cheese, sour cream, green pepper, salsa, olives, jalapeno, and cilantro.
Preheat oven to 350 degrees F (180 degrees C).
Divide mixture among tortillas: Fold and roll to enclose filling completely; place seam side down in small baking dish. Sprinkle with remaining cheese.
Bake in centre of oven for about 20 minutes or until cheese is melted and tortillas are crispy.

Nutrition Facts : Calories 711.4 calories, Carbohydrate 49.6 g, Cholesterol 147.4 mg, Fat 37.1 g, Fiber 4 g, Protein 45.5 g, SaturatedFat 18.4 g, Sodium 1319.9 mg, Sugar 4.2 g

CHICKEN BURRITO BAKE

Chicken Burrito Bake image

This is from "The Dinner Doctor" by Anne Byrn. Great to use up that leftover chicken or pick up a roasted chicken at the store. Quick and easy.

Provided by mary winecoff

Categories One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

4 cups cooked chicken, shredded
1 cup salsa verde
1 (2 cup) package Mexican blend cheese
10 (8 inch) flour tortillas
2 (10 ounce) containers alfredo sauce, refrigerated style

Steps:

Preheat oven to 375°F
Place chicken, salsa verde and 1/2 cup of cheese in a mixing bowl.
Stir to combine.
Spoon about 1/2 cup chicken mixture down middle of tortilla.
Fold one edge over and roll up.
Place, seam side down, in 13 x 9 inch baking dish.
Repeat with remaining tortillas and chicken mixture.
Combine pasta sauce and remaining 1 1/2 cups cheese in mixing bowl.
Spread over burritos.
Bake until sauce is bubbling and browned in spots, 20 to 25 minutes.
Remove from oven and cool 10 minutes.
Top with shredded lettuce, diced avocado and/or chopped cilantro if desired.

Nutrition Facts : Calories 465.9, Fat 20, SaturatedFat 8.9, Cholesterol 87.2, Sodium 1043.1, Carbohydrate 38.8, Fiber 2.3, Sugar 3.3, Protein 30.8

CHICKEN BURRITOS

Chicken Burritos image

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

Ingredients

6 tablespoons butter
1 large onion, chopped
1/4 cup chopped green pepper
1/2 cup all-purpose flour
3 cups chicken broth
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons chopped jalapeno pepper, optional
1 can (15 ounces) chili with beans
1 package (8 ounces) cream cheese, cubed
8 cups cubed cooked chicken
24 flour tortillas (6 inches), warmed
6 cups shredded Colby-Monterey Jack cheese
Salsa, optional

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.

BISQUICK BURRITO BAKE

Bisquick Burrito Bake image

Make and share this Bisquick Burrito Bake recipe from Food.com.

Provided by PaigeParkerMomma

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup Bisquick
1 can refried beans
1/4 cup water
1 lb ground chuck
1 (16 ounce) jar taco sauce (not Salsa)
1 cup shredded cheddar cheese

Steps:

In small mixing bowl mix Bisquick, water, and Refried beans together.
Spread in 8X8 baking dish.
Fry ground chuck until brown drain off any grease.
mix in taco sauce.
Pour over"crust" mix.
sprinkle with cheese.
cover with foil.
Bake@ 375* for 25-30 minutes.

Nutrition Facts : Calories 444.6, Fat 23.3, SaturatedFat 10.3, Cholesterol 72.4, Sodium 1322.4, Carbohydrate 34.5, Fiber 4.2, Sugar 7.7, Protein 23.5

CHICKEN BURRITO BAKE, EASY FOR BUSY FAMILIES!

Chicken Burrito Bake, Easy for Busy Families! image

This is one of our family favorites. Super good and easy to prepare. Think about making changes like adding sour cream, cilantro and avocado. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Mexico.

Provided by kiwidutch

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups shredded cooked chicken
1 cup prepared green chili salsa
1 (2 cup) package shredded Mexican blend cheese
8 (8 inch) flour tortillas
2 (10 ounce) containers refrigerated alfredo sauce
shredded lettuce
diced avocado
chopped cilantro leaf

Steps:

Preheat oven to 375 degrees. Place chicken, salsa and 1/2 cup cheese in large mixing bowl. Stir to combine.
Spoon about 1/2 cup chicken mixture down the middle of a tortilla. Fold one edge over and roll up. Place, seam down, in a 13-by-9-inch baking dish. Repeat with remaining tortillas and chicken mixture.
Combine pasta sauce and remaining 1 1/2 cups cheese in mixing bowl. Spread over burritos.
Bake until sauce is bubbling and browned in spots, 20 to 25 minutes. Remove from oven and cool 10 minutes. Garnish with lettuce, avocado or cilantro if desired.

Nutrition Facts : Calories 564.6, Fat 25.2, SaturatedFat 11.5, Cholesterol 116.2, Sodium 1301.5, Carbohydrate 43.1, Fiber 3, Sugar 4.8, Protein 39.6

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