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 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.
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
CRUNCHY CHICKEN BURRITOS
An easy, flavorful burrito the whole family will love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 Burrito
RESTAURANT-STYLE LIGHT AND HEALTHY CHICKEN BURRITO
I love the way mexican restaurants make a chicken burrito, with mexican rice and shredded, juicy chicken, After some experiments I came quite close, however, I omit the refried beans, cheese and cream. This makes it a perfect pre-work-out food: I eat one every now and then before going for a 10 mile run! Works perfectly and doesn't give you that overstuffed feeling in the stomach. I usually do add some guacamole (see my guacemole recipe if you want to make it yourself). This way it is lighter and healthier, but no less tasty! Ofcourse you can always choose to add the refried beans, cheese and cream if you got your heart set on it!
Provided by hxnnxh
Categories Chicken Breast
Time 55m
Yield 8 large burritos, 8 serving(s)
Number Of Ingredients 18
Steps:
- Cut the chicken in coarse pieces.
- In food processor, mix bell peppers, tomatoes, 1 onion, garlic, cilantro to a salsa. Season with salt/pepper to taste.
- In frying pan, add half the vegetable oil and add chicken. Fry for about 1-2 minutes and add the salsa. Bring to a boil and simmer on low for about 40 minutes.
- In the mean time, shred the 2nd onion. In large frying pan or wok, add remaining oil and put on med-high heat. Add the uncooked rice and fry until the rice gets a bit puffy and glazy, about a minute or 2. Add cumin, cayenne pepper, chili powder and onion and cook till onion is softened. Add chicken stock, tomato cubes and salt, about a teaspoon. Bring to a boil, cover and simmer on low for about 25 minutes, until liquid has been absorbed.
- When chicken is done, take the chicken pieces out of the salsa. Add the salsa to the rice and stir. Using two forks or clean hands, shred the chicken pieces into little shreds. set aside.
- Stir beans and corn into rice. Warm through.
- On tortilla, scoop some rice and put some of the shredded chicken on top. Roll up.
COMPLETELY INAUTHENTIC CHICKEN BURRITOS
This is just a made-up recipe that uses up leftover chicken and my whole family likes. It vaguely resembles burritos....
Provided by Amethyst42
Categories Chicken
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Cut the bell pepper into thin strips. Slice the onion into strips as well. Heat the oil to medium-high in a largish pan or wok, and toss in the pepper, onion, and mushrooms. Fry until the onion begins colour through.
- Toss the chicken and stir it around until it's well mixed with the other ingredients. Then dump in the jar of salsa. Stir it all around again, put a lid on it, and turn the heat down to medium low. Leave it for about 5 minutes, stirring once or twice.
- Take the lid off. If it's really saucy, leave the lid off for a couple of minutes to let the excess moisture dissipate.
- Prepare the burritos by putting about a 1/2 cup portion of the meat mixture in the upper centre of a tortilla (this will depend on your appetite and the size of your tortilla!). Top with shredded cheese and a dollop of sour cream. Fold over left side of the tortilla over the filling, fold up the bottom, then roll towards the unfolded side.
Nutrition Facts : Calories 355.6, Fat 14.4, SaturatedFat 5.8, Cholesterol 32.7, Sodium 836.3, Carbohydrate 41.1, Fiber 3.3, Sugar 3.7, Protein 15.4
More about "completely inauthentic chicken burritos recipes"
SMOTHERED BAKED CHICKEN BURRITOS - CARLSBAD CRAVINGS
From carlsbadcravings.com
10 BEST HEALTHY CHICKEN BURRITO RECIPES | YUMMLY
From yummly.com
CHICKEN BURRITOS {QUICK & EASY MEAL!} - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN BURRITO | RECIPETIN EATS
From recipetineats.com
CHICKEN BURRITOS - JO COOKS
From jocooks.com
SUPER SIMPLE CHICKEN AVOCADO BURRITOS - THE …
From thewholesomefork.com
CHICKEN AND AVOCADO BURRITOS (GLUTEN-FREE, PALEO)
From downshiftology.com
HEALTHY CRISPY FIESTA CHICKEN BURRITO WRAPS - GIMME DELICIOUS
From gimmedelicious.com
CHICKEN BURRITO BOWL (CHIPOTLE COPYCAT) | HOW TO FEED A LOON
From howtofeedaloon.com
CRISPY CHICKEN SKILLET BURRITOS - TOGETHER AS FAMILY
From togetherasfamily.com
CHEESY CHICKEN ENCHILADA STYLE BURRITOS | EASY CHICKEN DINNER RECIPE
From kevinandamanda.com
SIMPLE AND DELICIOUS CHICKEN BURRITO SKILLET RECIPE
From culturedtable.com
NEVER EAT TAKEOUT AGAIN WITH THIS RECIPE FOR AT-HOME CHICKEN …
From thekitchn.com
TAKEOUT FAKEOUT: HEALTHIER CHICKEN BURRITO RECIPE | GMA
From goodmorningamerica.com
CHICKEN BURRITO - DINNER, THEN DESSERT
From dinnerthendessert.com
CHICKEN FAJITAS BURRITOS (HOMEMADE & SERIOUSLY EASY TO PREP!)
From playswellwithbutter.com
CHICKEN AND AVOCADO RANCH BURRITOS - DAMN DELICIOUS
From damndelicious.net
COMPLETELY INAUTHENTIC CHICKEN BURRITOS RECIPE
From recipenode.com
EASY CHICKEN BURRITOS - 40 APRONS
From 40aprons.com
EASY GRILLED CHICKEN BURRITOS - TASTES OF HOMEMADE
From tastesofhomemade.com
SMOTHERED CHICKEN BURRITOS - CHEESY BAKED BURRITOS
From savoryexperiments.com
EASY CHICKEN BURRITOS - BOTTOM LEFT OF THE MITTEN
From bottomleftofthemitten.com
CHIPOTLE COPYCAT CHICKEN BURRITO - CILANTRO PARSLEY
From cilantroparsley.com
CRISPY CHICKEN BURRITOS - THE KIWI COUNTRY GIRL
From thekiwicountrygirl.com
CHICKEN RANCH BURRITOS - SAVORY&SWEETFOOD
From savoryandsweetfood.com
CHICKEN BURRITO SKILLET - IFOODREAL.COM
From ifoodreal.com
COMPLETELY INAUTHENTIC CHICKEN BURRITOS - PLAIN.RECIPES
From plain.recipes
CHICKEN BURRITO BOWL CASSEROLE - FIT FOODIE FINDS
From fitfoodiefinds.com
SHREDDED CHICKEN BURRITO RECIPE - AUTHENTIC MEXICAN STYLE
From davidsfreerecipes.com
CHICKEN BURRITOS RECIPE - COURTNEY'S SWEETS
From courtneyssweets.com
THE BUTCHER'S WIFE | EASY RECIPES EVERYONE WILL LOVE!
From thebutcherswife.blog
BAKED CHICKEN BURRITO WITH SOUR CREAM POBLANO SAUCE RECIPE
From smells-like-home.com
FREEZER FRIENDLY GREEN CHILE CHICKEN BURRITOS - AMBITIOUS KITCHEN
From ambitiouskitchen.com
CHICKEN BURRITO SKILLET RECIPE - LOW CARB - ONE POT MEAL
From adashofmacros.com
BAKED SOUTHWEST CHICKEN BURRITOS - AMANDA COOKS & STYLES
From amandacooksandstyles.com
SPICY CHICKEN FAJITA BURRITOS (73 CENTS EACH) - GOOD CHEAP EATS
From goodcheapeats.com
CHICKEN BURRITO RECIPE {30 MINUTE RECIPE} - THRIVING HOME
From thrivinghomeblog.com
10 BEST CHICKEN BURRITOS SEASONING RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #poultry #easy #kid-friendly #chicken #dietary #meat
You'll also love