Chicken Burritos Grande Recipes

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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

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

POQUITO AND GRANDE: TAQUITOS AND BURRITOS



Poquito and Grande: Taquitos and Burritos image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 27

2 cups shredded rotisserie chicken
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 can chopped green chiles, 4 ounces
A few leaves fresh cilantro or parsley, finely chopped
Vegetable or canola oil, for frying
12 (6-inch) corn tortillas
1 tablespoon extra-virgin olive oil
1 red onion, chopped
2 cloves garlic, grated or finely chopped
1 teaspoon sugar
1 tablespoon chili powder, a palm full
1 1/2 teaspoons ground cumin, 1/2 a palm full
A pinch ground cinnamon
Salt and freshly ground black pepper
1 (28-ounce) can fire roasted crushed tomatoes
8 (8-inch) flour tortillas
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds ground pork
1 small zucchini, grated
2 cloves garlic, grated or finely chopped
2 to 3 tablespoons (medium to hot) chipotle in adobo, mashed into paste
Salt and freshly ground black pepper
1 (19-ounce) can black beans (recommended: Progresso)
2 cups shredded Chihuahua cheese or Monterey Jack or Cheddar
1/2 head iceberg lettuce, or 1 heart romaine, shredded

Steps:

  • Preheat oven to 425 degrees F.
  • Season the chicken with cumin, oregano, salt and pepper and mix in the chiles and cilantro or parsley. Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of chicken up in the tortillas. Place seam side down and bake 12 minutes.
  • For the sauce:
  • Heat a sauce pot over medium heat and add 1 tablespoon extra-virgin olive oil, red onion and garlic and soften 5 minutes then season with sugar, chili powder, cumin, cinnamon, salt and pepper and stir in the fire roasted tomatoes. Reduce heat to low and simmer.
  • Heat a large skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Add the pork, brown it for 2 minutes then add in zucchini, garlic, chipotle in adobo and salt. Cook for about 7 to 8 minutes more.
  • Heat the last tablespoon of extra-virgin olive oil in a small nonstick skillet. Add the black beans and mash with a fork. Season the beans with salt and fry until crisp at edges, about 3 to 4 minutes.
  • Soften tortillas in microwave or in hot oven. On each tortilla pile a little refried black beans, cheese, pork and lettuce. Tuck in the sides then wrap and roll the tortilla.

CHICKEN, RICE & BEAN BURRITOS RECIPE BY TASTY



Chicken, Rice & Bean Burritos Recipe by Tasty image

Here's what you need: flour tortillas, refried bean, spanish rice, rotisserie chicken, shredded mexican cheese blend

Provided by Claire Nolan

Categories     Lunch

Yield 6 burritos

Number Of Ingredients 5

6 flour tortillas
16 oz refried bean, 1 can
1 cup spanish rice, cooked
1 cup rotisserie chicken, shredded
1 cup shredded mexican cheese blend

Steps:

  • Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice, rotisserie chicken, and cheese.
  • Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
  • To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
  • Enjoy!

Nutrition Facts : Calories 368 calories, Carbohydrate 43 grams, Fat 12 grams, Fiber 3 grams, Protein 19 grams, Sugar 1 gram

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

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.

CHICKEN RICE BURRITOS



Chicken Rice Burritos image

For a nice alternative to beef and bean burritos, I use this recipe, which I discovered several years back. If I fix the chicken mixture the night before, the next day's dinner is a snap. My 14-year-old gives these yummy burritos an enthusiastic "thumbs up"! -Suzanne Adams, Laguna Niguel, California

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

1/3 cup sliced green onions
1 garlic clove, minced
2 tablespoons butter
7 cups shredded cooked chicken
1 tablespoon chili powder
2-1/2 cups chicken broth, divided
1 jar (16 ounces) picante sauce, divided
1 cup uncooked long grain rice
1/2 cup sliced ripe olives
3 cups shredded cheddar cheese, divided
12 flour tortillas (10 inches), warmed
Additional picante sauce and cheddar cheese

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.

Nutrition Facts : Calories 1133 calories, Fat 42g fat (20g saturated fat), Cholesterol 216mg cholesterol, Sodium 2133mg sodium, Carbohydrate 96g carbohydrate (4g sugars, Fiber 13g fiber), Protein 75g protein.

CHICKEN BURRITOS GRANDE



Chicken Burritos Grande image

Make and share this Chicken Burritos Grande recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 23

2 tablespoons olive oil
1 1/2 lbs chicken tenders
1 medium onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon ground dried chipotle powder
6 ounces tomato paste
1 1/2 cups canned crushed tomatoes in puree
1 1/2 cups reduced-sodium chicken broth
1/3 cup chopped fresh cilantro
6 large flour tortillas
4 1/2 cups grated monterey jack and cheddar cheese blend
1 1/2 cups chopped plum tomatoes
1 cup shredded lettuce
3 tablespoons olive oil
3 tablespoons chili powder
4 garlic cloves, pressed
1 teaspoon dried oregano
1 1/2 cups canned crushed tomatoes in puree
1 1/2 cups reduced-sodium chicken broth
5 tablespoons tomato paste

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and toss just until cooked through, about 5 minutes. Using slotted spoon, transfer chicken to bowl. Add onions, bell pepper, and garlic to skillet. Sprinkle with salt and pepper and saute until beginning to soften, about 4 minutes. Add chili powder, oregano, and chipotle powder; stir 2 minutes. Add tomato paste; stir 1 minute. Add crushed tomatoes and broth; bring to a boil. Reduce heat to medium and simmer sauce until slightly thickened and flavors blend, stirring occasionally, about 15 minutes.
  • Coarsely shred chicken and add to sauce. Simmer until heated through, about 3 minutes. Season filling to taste with salt and pepper. (Can be made 2 days ahead. Chill uncovered until cold. Cover and keep chilled. Rewarm before continuing.).
  • Preheat oven to 450 degrees. Stir cilantro into filling. Place 1 tortilla on work surface. Sprinkle with 1/2 cup grated cheese down center of tortilla, leaving 2 inch plain border at top and bottom. Sprinkle about 1/4 cup chopped tomatoes over, then spoon 3/4 cup chicken filling atop cheese and tomatoes. Sprinkle with generous 2 tablespoons lettuce. Fold top and bottom plain borders of tortilla over filling, then fold 1 side over and roll burrito over to enclose filling. Transfer, seam side down, to 15x10x2 inch baking dish. Repeat with remaining tortillas and filling.
  • Spoon 1/4 cup enchilada sauce over each burrito. Sprinkle remaining 1 1/2 cups cheese over burritos. Bake uncovered until heated through and cheese melts, about 15 minutes.
  • To make the enchilada sauce: Heat 3 tablespoons olive oil in a heavy large saucepan over medium-high heat. Add chili powder, garlic, and oregano; stir 1 minute. Stir in crushed tomatoes, chicken broth, and tomato paste. Bring to boil; reduce heat to medium-low and simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.

Nutrition Facts : Calories 993.9, Fat 49.2, SaturatedFat 20.7, Cholesterol 141.3, Sodium 1681.7, Carbohydrate 77.6, Fiber 8.7, Sugar 10.8, Protein 62.4

CHICKEN BURRITOS



Chicken Burritos image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 17

4 flour tortillas, recipe follows, or use store-bought
1 cup good quality canned refried beans, warmed
2 cups shredded roasted chicken (see attached recipe for chicken tacos and prepare chicken in the same way) or leftover
2 tablespoons Crema, recipe follows, creme fraiche, or sour cream
1 avocado, peeled and sliced
2 large tomatoes, sliced
2 small bunches watercress, trimmed, washed and dried
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/2 cups all-purpose flour
Scant 1/2 cup vegetable shortening (3 1/2 ounces)
1 teaspoon salt
1 cup warm water
2 cups heavy cream
1/4 cup buttermilk

Steps:

  • Spread the tortillas on a counter. Spread each with a strip of warm refried beans down the center. Top with the chicken (warmed), Crema, avocado and tomatoes. Lightly toss the watercress with the lime juice, olive oil, salt, and pepper and place over each burrito. Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder.
  • In the bowl of a heavy-duty mixer, place the flour, shortening and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour. Cut out eight 12 inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cool slightly on a towel lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadilla or other dishes.
  • In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.

CHICKEN BURRITOS GRANDE



CHICKEN BURRITOS GRANDE image

Categories     Chicken

Yield 3

Number Of Ingredients 17

2 tablespoons olive oil
1 1/2 pounds chicken tenders
1 medium onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon dried oregano (preferably Mexican oregano)
1 teaspoon ground chipotle chili powder*
1 6-ounce can tomato paste
1 1/2 cups canned crushed tomatoes with added puree (from 28-ounce can)
1 1/2 low-salt chicken broth
1/3 cup chopped fresh cilantro
6 large (burrito-size) flour tortillas
4 1/2 cups grated Monterey Jack and cheddar cheese blend, divided
1 1/2 cups chopped plum tomatoes (about 3 large)
1 cup shredded iceberg or romaine lettuce
Enchilada Sauce (see recipe)

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and peper. Add chicken to skillet and toss just until cooked through, about 5 minutes. Using slotted spoon, transfer chicken to bowl. Add onion, bell pepper, and garlic to skillet. Sprinkle with salt and pepper and saute until beginning to soften, about 4 minutes. Add chili powder, oregano, and chipotle powder; stir 2 minutes. Add tomato paste; stir 1 minute. Add crushed tomatoes and broth; bring to boil. Reduce heat to medium and simmer sauce until slightly thickened and flavors blend, stirring occasionally, about 15 minutes. Coarsely shred chicken and add to sauce. Simmer until heated through, about 3 minutes. Season filling to taste with salt and pepper. Do Ahead: Can be made 2 days ahead. Cover and keep chilled. Rewarm before continuing. Preheat oven to 450F. Stir cilantro into filling. Place 1 tortilla on work surface. Sprinkle 1/2 cup grated cheese down center of tortilla, leaving 2-inch plain border at top and bottom. Sprinkle about 1/4 cup chopped tomatoes over, then spoon 3/4 cup chicken filling atop cheese and tomatoes. Sprinkle with generous 2 tablespoons of lettuce. Fold top and bottom plain borders of tortilla over filling, then fold 1 side over and roll burrito over to enclose filling. Transfer, seam side down, to 15x10x2-inch baking dish. Repeat with remaining tortillas and filling. Spoon 1/4 cup enchilada sauce over each burrito. Sprinkle remaining 1 1/2 cups cheese over burritos. Bake uncovered until heated through and cheese melts, about 15 minutes. Serve with enchilada sauce. * Available in the spice section of many supermarkets.

CHICKEN BURRITOS EL GRANDE



Chicken Burritos El Grande image

A dollop of refried beans gives these spicy chicken burritos their el grande title-as well as their creamy texture.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 13

2 tsp. olive oil
1 small onion, chopped
1 small green pepper, chopped
1 lb. ground chicken
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1-1/2 cups water
1 cup instant brown rice, uncooked
1 cup TACO BELL® Refried Beans
6 flour tortillas (10 inch), warmed
1 cup KRAFT Mexican Style Finely Shredded Cheddar Pepper Jack Cheese
6 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
1 cup shredded lettuce
1 tomato, chopped

Steps:

  • Heat oil in large skillet on medium heat. Add onions and peppers; cook 5 min. or until crisp-tender. Add chicken; cook 5 min. or until done, stirring frequently. Add seasoning mix and water; bring to boil. Stir in rice; cover. Cook on medium-low heat 5 min. Let stand 5 min.
  • Spoon beans down centers of tortillas; top with chicken mixture and cheese. Fold in opposite sides of each tortilla, then roll up burrito-style.
  • Serve topped with sour cream, lettuce and tomatoes.

Nutrition Facts : Calories 560, Fat 22 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1170 mg, Carbohydrate 62 g, Fiber 5 g, Sugar 4 g, Protein 28 g

YUMMY CHICKEN BURRITOS



Yummy Chicken Burritos image

I used to beg my mom for these; now I make them for my son. Serve with beans, tomatoes, lettuce, sour cream, salsa, and cheese.

Provided by smellow

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h

Yield 15

Number Of Ingredients 8

1 whole chicken
1 (10 ounce) can diced tomatoes with habanero peppers (such as RO*TEL® Hot)
1 green bell pepper, diced
1 large onion, diced
3 jalapeno chile peppers, seeded and diced
2 (1 ounce) packets taco seasoning mix, divided
2 tablespoons canola oil, or as needed
1 (15 ounce) package flour tortillas

Steps:

  • Place chicken, tomatoes with habanero peppers, green bell pepper, onion, jalapeno chile peppers, and 1 packet taco seasoning in a large pot; pour in enough water to just cover chicken.
  • Bring chicken and vegetables to a boil, reduce heat to low, and simmer until chicken is no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken from the pot and let cool. Pull chicken meat off the bones and cut into bite-sized pieces; discard carcass. Pour off about half the liquid from the pot, making sure all the vegetables stay. Return chicken meat to pot; add the remaining 1 packet taco seasoning. Simmer until flavors have blended, about 10 minutes.
  • Heat canola oil in a large skillet over medium heat; fry tortillas, working in batches, in the hot oil until desired crispness is reached, 1 to 2 minutes per side. Spoon chicken mixture into each tortilla to serve.

Nutrition Facts : Calories 219.4 calories, Carbohydrate 20.5 g, Cholesterol 24.6 mg, Fat 9.8 g, Fiber 1.5 g, Protein 11.2 g, SaturatedFat 2.2 g, Sodium 509.2 mg, Sugar 1.3 g

GREATEST EVER LOCO CHICKEN BURRITOS!



Greatest Ever Loco Chicken Burritos! image

These burrito's are unlike any other!! I was feeling really creative one day, and I got all of these ingredients in my head and decided to try it out. Oh my goodness! I have created a monster!! You can add a lot more things if you wish (Corn, Peas, Cilantro, beans, etc). This is just the basic recipe. Hope you like them as much as we did!

Provided by Juju Bee

Categories     Chicken Breast

Time 50m

Yield 6 Burritos, 6 serving(s)

Number Of Ingredients 12

1 chicken bouillon cube
2 cups water
1 cup rice
1 medium onion, chopped
2 cloves chopped garlic
3 -4 chicken breasts
3 tablespoons olive oil
1 (1 1/2 ounce) package taco seasoning
3/4 cup water
1/2 cup crushed tomatoes
4 tablespoons sour cream
flour tortillas or corn tortilla

Steps:

  • Disolve Boullion Cube in 2 Cups Boiling Water.
  • Add rice, bring to a boil, cover, and turn heat to low; cook 20 minutes.
  • Meanwhile, heat the olive oil in a skillet and add the onions; cook over high heat until carmelized, about 3-4 minutes- then add garlic and allow to sweat a bit.
  • Cut chicken into bite size pieces and lightly season with salt and pepper if desired; add to onions and garlic in pan; Cook Chicken thoroughly.
  • Add Taco Seasoning and 3/4 Cup Water; Mix Well and allow to simmer for about 2-3 minutes.
  • Mix in the Crushed Tomatoes.
  • Add 2 Cups of the cooked rice to the chicken mixture and mix until all the rice is coated, adding some water if you feel the mixture is too thick.
  • Stir in the Sour Cream until well blended.
  • Serve on Flour or Corn Tortillas!
  • PS-If you are serving on Corn Tortillas, be sure to use 2 tortillas for each serving because they tend to fall apart!

Nutrition Facts : Calories 335.1, Fat 15.5, SaturatedFat 4, Cholesterol 50, Sodium 224.4, Carbohydrate 29.8, Fiber 1, Sugar 1.7, Protein 18

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1 Recipe Enchilada Sauce (recipe below), or 3 cups canned enchilada sauce Heat the oil in a large skillet over medium-high heat. Season the chicken with a sprinkle of salt and pepper …
From sites.google.com


FREEZER FRIENDLY GREEN CHILE CHICKEN BURRITOS - AMBITIOUS KITCHEN
2022-03-28 Absolutely delicious freezer friendly green chile chicken burritos loaded with veggies, protein, perfectly spiced potatoes and a dash of salsa and cheese. Make the filling for …
From ambitiouskitchen.com


CHICKEN BURRITO {INSTANT POT OR STOVETOP} - IFOODREAL.COM
2021-02-21 Instant Pot. In Instant Pot, add brown rice, black beans, chicken breasts, taco seasoning, cumin, garlic powder, salt and broth or water. No need to stir. Close the lid, turn …
From ifoodreal.com


CHICKEN BURRITO RECIPE {30 MINUTE RECIPE} - THRIVING HOME
2022-04-20 Seal and freeze. Prepare from Frozen: Options for reheating: Option 1: Thawed: Thaw completely and follow Steps 5-6. Option #1: Frozen: Preheat oven to 350°F. Keep …
From thrivinghomeblog.com


SMOTHERED CHICKEN BURRITOS - CHEESY BAKED BURRITOS - SAVORY …
2019-03-15 Heat vegetable oil in a medium skillet over medium heat. Add chopped bell peppers and onion, sautéing until softened. Remove from heat and transfer to a large mixing bowl.Add …
From savoryexperiments.com


CHICKEN BURRITOS EL GRANDE - PLAIN.RECIPES
Directions. Heat oil in large skillet on medium heat. Add onions and peppers; cook 5 min. or until crisp-tender. Add chicken; cook 5 min. or until done, stirring frequently.
From plain.recipes


CHICKEN BURRITO GRANDE (WITH RICE AND BEANS) | KID FRIENDLY THINGS …
Ingredients Meat 2 Chicken breasts 1 tbsp Mccormick montreal steak seasoning mix Produce 1 Avocados 1 Chives 1 Cilantro, Fresh 1 Tomatoes 1 White onion, large Condiments 1 Black …
From pinterest.com


GREEN CHILI CHICKEN BURRITOS - THIS DELICIOUS HOUSE
2019-05-23 Instructions. Preheat oven to 350 degrees. Coat a 9 x 13 casserole dish and set aside. In a bowl, combine the diced chicken, cream cheese, green chilis, 1 cup of shredded …
From thisdelicioushouse.com


CHEESECAKE FACTORY BURRITO GRANDE COPYCAT RECIPE
A homemade version of the Burrito Grande from The Cheesecake Factory. This copycat recipe comes really close, and is darn delicious! Perfect family dinner, or for feeding a big crowd! …
From recipegoulash.cc


BURRITO RECIPES | ALLRECIPES
Pork butt roast and taco or burrito seasoning are a combination to die for! This recipe originally came from my Aunt Pennie. I've tweaked it to our liking though. My whole family loves these! …
From test.element.allrecipes.com


CHICKEN BURRITO GRANDE - FOODAHEAD.COM
2020-03-20 íNGREDíENTS 2–4 Chícken Breasts Marínade 1 Tbsp. McCormíck Montreal Steak Seasoníng Míx 2 Tbsp. red wíne vínegar 2 Tbsp. water 1 T...
From foodahead.com


EASY GRILLED CHICKEN BURRITOS - TASTES OF HOMEMADE
2019-10-16 Instructions. In a large skillet, heat oil and add onion. Cook until translucent. Add the chicken to the pan along with the corn, salsa, and taco seasoning. Stir and cook until heated …
From tastesofhomemade.com


BURRITO GRANDE RECIPE - COOKEATSHARE
Grand Rapids Wet Burrito, ingredients: 1 1/2 pound grnd chunk, 1 sm. onion Almost No Fat Grand Marnier Ice Cream 1466 views 1 tsp Unflavored gelatin, 1/4 c. Grand Marnier, 3 c. skim lowfat …
From cookeatshare.com


BURRITO GRANDE RECIPE - MEXICAN RECIPES - OLD EL PASO
Preheat the oven to 190ºC (170ºC for fan assisted ovens), gas mark 5. Line a large shallow baking tray, about 38cm x 25cm, with greaseproof paper. Heat the oil in a large frying pan over …
From oldelpaso.co.uk


CHICKEN BURRITO - DINNER, THEN DESSERT
2019-01-31 HOW TO MAKE CHICKEN BURRITO FILLING IN THE SLOW COOKER Add everything except for the tortillas, rice, beans, and sour cream to the slow cooker. Stir to mix …
From dinnerthendessert.com


CHICKEN AND CHORIZO BURRITOS | MEXICAN RECIPES | OLD EL PASO AU
Heat a little oil in a pan, add chicken and cook until golden brown. Heat oil in a pan and cook the onion and chorizo, until onion is soft. Add kidney beans and cook until heated through. Dress …
From oldelpaso.com.au


CHICKEN BURRITO RECIPE - THE BEST CHICKEN BURRITO RECIPE - EATING …
2022-02-25 Start Making your Burritos – Place 1 of the tortillas in a flat surface. Spread 1-2 tablespoon of the refried beans on the center of the tortilla. Then top with 1/4-⅓ cup of the …
From eatingonadime.com


CHEESY CHICKEN ENCHILADA STYLE BURRITOS | EASY CHICKEN DINNER RECIPE
2013-06-17 Instructions. Preheat oven to 375 degrees F. Spray a 9×13 baking dish with nonstick spray. Combine the rice, salt, lime juice and 2 cups water in a sauce pan and bring to boil. …
From kevinandamanda.com


CHICKEN BURRITOS | HEART AND STROKE FOUNDATION
Step 4. Add ½ cup (125 mL) of mixture to the middle of a tortilla. Top with 1 tbsp (15 mL) of sour cream and about 2 tbsp (25 mL) of cheese. Roll up and serve.
From heartandstroke.ca


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