FIESTA CHICKEN BURRITOS
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
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
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
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
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.
CHIPOTLE CHICKEN BURRITOS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
- Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
- Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.
BARBECUE CHICKEN BURRITOS
We always have the ingredients for these on hand. My husband came up with this barbecue chicken recipe, and it turned out to be a hit! -Amy Dando, Apalachin, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 608 calories, Fat 33g fat (12g saturated fat), Cholesterol 69mg cholesterol, Sodium 1008mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 8g fiber), Protein 28g protein.
YUMMY CHICKEN BURRITOS
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
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
CHICKEN BURRITO CASSEROLE RECIPE - (4.1/5)
Provided by á-48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease a 9 x 13 pan. In large bowl add shredded chicken, 1 1/2 cup cheese, chili powder, black beans and fire roasted tomatoes (save 1/4 cup of tomatoes). Mix well and if mixture looks dry, add juice from the tomatoes to moisten, but not too much. Option: you can add 1/2 cup cooked rice In a sauce pan melt butter, stir in flour and cook 1 minute. Slowly add broth and whisk till smooth. Heat over medium heat till thick and bubbly. Remove from heat and stir in sour cream and chilies. Melt 1 cup of cheese in sauce. Place chicken mixture onto tortilla and roll up like a burrito. (maybe about 1/2 to 3/4 cup of mixture to each burrito). Place seam side down into prepared pan. Pour sauce over burritos and along sides of each to cover. Top with about 1 cup cheese and remaining tomatoes. Bake 30 minutes uncovered.Let sit 5 minutes upon removing from oven to settle. Option: If you don't want chicken use beef, seafood or whatever meat you wish.
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
CHICKEN BURRITO RECIPE
Give beef the night off with our Chicken Burrito Recipe! Prep for our Chicken Burrito Recipe in just 10 minutes then taste the burrito goodness.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 3 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Spoon beans down centers of tortillas; top with chicken. Fold in opposite sides of each tortilla, then roll up burrito-style.
- Place, seam-sides down, in 13x9-inch baking dish; top with salsa and cheese. Cover.
- Bake 20 min. or until burritos are heated through and cheese is melted.
Nutrition Facts : Calories 380, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 1580 mg, Carbohydrate 42 g, Fiber 6 g, Sugar 3 g, Protein 28 g
CHICKEN BOUILLABAISSE
In traditional bouillabaisse, the fish is added last, after the sauce is made, so it does not overcook. But for this bouillabaisse, the chef Eric Ripert starts by browning the chicken on top of the stove. "It's really a Provençal fricassee," Mr. Ripert told The Times in 2003. "We didn't call it bouillabaisse in Provence, but except for the chicken and the chicken stock, it uses the same ingredients as a bouillabaisse, so you know exactly what it is."
Provided by Florence Fabricant
Categories soups and stews, appetizer, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Dry chicken, and season with salt and pepper. Pour 2 tablespoons oil in deep sauté pan or casserole large enough to hold chicken in a single layer. Place over high heat until starting to smoke, add chicken skin side down, and sauté until golden brown, turning to brown both sides. Remove chicken to a platter, lower heat to medium, and add onions, leeks, sliced garlic and fennel. Cook, stirring, until starting to soften.
- Sprinkle on 2 pinches saffron and the cayenne, cook a few minutes longer, then add tomato and tomato paste. Cook a minute more, sprinkle with flour, stir, then return chicken to pan, along with any juices from the platter. Add stock, bring to a simmer, and cook 20 minutes. Remove 4 breast pieces from the pan. Continue cooking remaining chicken 15 to 20 minutes longer, until done, then remove from pan. Skim any foam from surface of sauce.
- While chicken cooks, place potatoes in a saucepan, add salted water to cover, and boil until just tender. Drain. Peel when cool enough to handle.
- Place remaining pinch saffron in a small dish, and pour 1 tablespoon boiling water over it. Slice piece of baguette lengthwise in 4 pieces, and toast. Rub with one garlic clove, and brush with a little oil.
- Place egg yolk in a mixing bowl. Force remaining garlic clove through a press, and add it to yolk. Beat with a whisk. Strain in water from steeping saffron, and beat. Slowly drizzle in remaining olive oil, beating vigorously, until mixture thickens to mayonnaise consistency. Season with salt and pepper, and refrigerate until serving time.
- Add orange peel, Pernod and thyme to sauté pan, cook 5 minutes, then remove orange peel and thyme. Season sauce with salt and cayenne to taste. Add potatoes and chicken to pan. Reheat.
- Serve chicken and potatoes in warm soup plates with sauce. Spread some of the garlic-saffron mayonnaise (aioli) on toasted baguette slices, and place one alongside each serving. (Reserve remaining aioli for another use.) Serve at once.
BURRITO-STUFFED CHICKEN ROLLUPS RECIPE BY TASTY
Here's what you need: olive oil, onion, bell peppers, jalapeño, garlic, salt, pepper, boneless, skinless chicken breasts, paprika, dried oregano, cumin, garlic powder, refried bean, tomatoes, black beans, tomato sauce, chipotle peppers in adobo sauce, tomato paste, lime juice, cotija cheese, cooked rice, avocado, sour cream, pico de gallo
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 400°F (200°C).
- Add a tablespoon of olive oil to a skillet over medium-high heat. Once the oil begins to shimmer, add the onion, bell peppers, jalapenos, garlic, salt, and pepper. Cook, stirring occasionally, until golden brown and caramelized, about 15 minutes. Set aside to cool
- Place 4 chicken breasts in a bowl near a wide work surface.
- Combine the salt, pepper, paprika, oregano, cumin, garlic powder in a small bowl, and mix together with a fork.
- Pour half of the spice mixture onto the chicken, set the other half aside to use later.
- Rub all the spices onto the chicken until completely coated.
- To pound out the chicken, first take a chicken breast and butterfly it by slicing half way into it to open it like a book, making sure not to slice it all the way through. Cover the breast with parchment paper or plastic wrap. Gently pound the meat with a mallet or rolling pin until it is evenly flattened, about ¼ inch (6 mm) in thickness.
- Onto each pounded chicken breast, rub on about 2 tablespoons refried beans, 1 tablespoon chopped tomatoes, 1 tablespoon cotija cheese, and 1 tablespoon cooked black beans. Make sure to not overfill the pounded chicken.
- Carefully roll the chicken breast until the ends overlap and then place the chicken into a greased baking dish.
- Bake for 20 minutes or until the chicken is fully opaque and reaches at least 165°F (75°C).
- For the chipotle sauce, add the tomato sauce, chipotle peppers, tomato paste, lime juice, and the remaining spice mixture to a blender and puree until smooth.
- Pour the sauce over the cooked chicken roll ups and sprinkle with more cotija cheese.
- Broil for 5 minutes or until the sauce bubbles and the cheese melts and browns slightly.
- Serve with cooked rice, avocado, sour cream, and/or pico de gallo.
- Enjoy!
Nutrition Facts : Calories 414 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 9 grams, Protein 37 grams, Sugar 8 grams
CHICKEN BURRITOS
Easy to put together! My Mom gave this to me when I moved into my first apartment. It makes 8 big ones so you'll definitely have tasty leftovers! I like to add some chili powder and garlic to my chicken while it cooks, too. Also, I always keep a bag of frozen breasts ready to go; they're great for this recipe. Go ahead and substitute any meat, steak or ground turkey. Delicious served with sour cream or guacamole!
Provided by Allison R
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Cook chicken in skillet with seasonings to taste.
- While chicken cooks, mix together refried beans, 16 oz salsa, 1 cup of cheese, onion and tomato.
- Shred cooked chicken and add to bean mixture.
- Put 1/8 of mixture into each tortilla, roll and place in ungreased 9x13x2 inch pan.
- Pour the other 16 oz salsa over burritos.
- Bake in oven 30 minutes.
- Remove from oven and add the last 2 cups of cheese over the burritos.
- Return to oven for another 15 minutes or until cheese is bubbly and brown.
WEEKDAY MEAL-PREP CHICKEN BURRITO BOWLS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, bell peppers, large red onion, olive oil, taco seasoning, salt, pepper, salsa, brown rice, black beans, corn, shredded cheddar cheese, lime, fresh cilantro
Provided by Scott Loitsch
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400˚F (200˚C).
- Line a baking sheet with foil.
- Place the chicken, peppers, and onions onto the baking sheet and drizzle with oil.
- Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
- Sprinkle salt and pepper on the bell peppers and onions, tossing to coat.
- Top each chicken breast with a generous pour of salsa.
- Bake in a preheated oven for 25 minutes.
- Rest chicken for 10 minutes, before slicing into strips.
- Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked bell peppers, and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
- Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 1165 calories, Carbohydrate 181 grams, Fat 25 grams, Fiber 17 grams, Protein 54 grams, Sugar 14 grams
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